Sunday Roast Potatoes

Put the potatoes in cold salted water, bring to a boil, and cook 10 minutes until the outsides are just yielding.

Meanwhile heat the fat in a roasting tin at 220°C / 425°F until it shimmers.

Drain the potatoes and leave them to steam dry for 3 minutes, then put the lid on the pan and shake it hard. You want every surface roughed up and floury.

Dust with the semolina, then tip into the hot fat and turn each piece to coat. Roast 30 minutes without touching them.

Turn, add the garlic and rosemary, and roast another 25–30 minutes until dark gold and audibly crisp. Salt as they come out.