Step 1

Peel the potatoes, then cut into 7.5cm / 3" pieces (Note 4).

Step 2

Preheat oven to 230°C/450°F (230°C fan).

Step 3

Add 1 tbsp salt then potatoes in a large pot of boiling water. Boil 10 minutes.

Step 4

Drain potatoes well.

Step 5

Shake excess water out of pot, return turned off stove. Tip potatoes in then stand for 5 minutes to steam out excess water.

Step 6

Add 1.5 tsp salt and the semolina. Place lid on then shake the pot up and down vigorously 5 to 7 times to rough up the surface.

Step 7

Pour duck fat into heavy based metal roasting pan (not glass or ceramic, Note 5).

Step 8

Heat in oven for 5 to 7 minutes until it's shimmering and very hot with little wisps of smoke (Note 6)

Step 9

Working quickly and carefully, remove pan from oven.

Step 10

Transfer potato in (be CAREFUL!), turn to coat in fat then arrange cut face down.

Step 11

Roast for 25 minutes. Turn potatoes, roast 15 minutes. Turn again, then roast 10 to 15 minutes until deep golden and super crunchy.

Step 12

Transfer to warm serving bowl. Sprinkle with sea salt flakes and rosemary, serve immediately!