Crunchy roast potatoes

Instructions

1. Cut each peeled potato into 3 pieces and place in a large pan of cold water (this can be done the night before). When ready to cook, refresh the water, bring to the boil then simmer for 10 minutes or until tender but not falling apart. Drain well and return to the hot pan under a low heat to drive off the rest of the moisture. Shake the pan a little to rough up the edges of the potato, then scatter the semolina over and shake the pan again to coat each potato piece in a little semolina. Don’t worry if little bits break off – these will turn deliciously crunchy.
2. Heat the oven to gas mark 6/200ºC/fan 180ºC. Put the oils in a shallow roasting tin and heat for 10 minutes, then tip the potatoes in, arrange evenly in the tin and cook for 1 hour, turning two or three times (mist with cooking spray to make them even crisper), until crisp and golden.