Ingredients
2- 1/2 pounds Potatoes
1 Tablespoon Semolina
11 ounces, weight Goose Fat
Method
Sources
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Recipe1M+
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Durum wheat semolina — fresh pasta, bread, pizza dusting
Foundational understanding of the four elements of good cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Durum wheat semolina — fresh pasta, bread, pizza dusting
Foundational understanding of the four elements of good cooking
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preheat the oven to its hottest temperature. peel and cut the potatoes, pop them in a saucepan of cold salted water and boil for 4 minutes. drain them, then put them back into the now-empty saucepan. sprinkle in the semolina, put the lid on the saucepan and shake it around until the potatoes are covered in semolina and starting to disintegrate a little at the edges (this crisps them up). put the goose fat (or you can substitute oil, but it wont be as nice) in a roasting tin and heat in the oven until it is very hot. put the potatoes in the tin and roast them for 45 minutes to 1 hour, turning halfway through cooking.