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Proper preparation is key in achieving crispiness. Nana peels and cuts the potatoes into even pieces, ensuring they cook uniformly. She then parboils them briefly to start breaking down the edges, making them perfect for absorbing the semolina coating. Draining and shaking the potatoes in the pot once parboiled creates rough edges which are crucial for crispiness.

First, preheat your oven to a high temperature of around 220°C (428°F) and place a roasting tin inside to heat up. Meanwhile, toss your parboiled potatoes with a couple of tablespoons of semolina, ensuring they are evenly coated. Remove the hot tin from the oven, add a generous amount of oil or duck fat, and lay the potatoes flat, ensuring they have enough space and aren’t crowded. Roast them for about an hour, turning halfway through, until they are crisp and golden.

While semolina is nana’s favorite, others experiment with polenta or cornmeal for similar results. Each provides a slightly different texture and flavor, but the principle remains the same: to add a coating that absorbs moisture and creates a crunch. However, semolina’s finer texture gives it an edge in even coating and crispiness.