We are very high on Nigella these days; we make her crispy lamb chops almost every week—I still think tzatziki is the perfect accompaniment, but Andy has been experimenting with red currant jelly, Cumberland sauce*, and a rosemary jelly I found at Whole Foods. The other night we tried her recipe for roast potatoes and were insanely pleased with the result, although we cooked them just a little too long. Here's all you do: After peeling, slicing, parboiling (about 4 minutes), and draining the potatoes, you put them back in the pot and dust them with a little bit of semolina flour. (Would any other flour work as well? I don't know.) Then you put the lid back on and shake the pot all around very vigorously. (Why? I don't know.) They can wait there for a while if you want. Meanwhile, heat the oven to 450° and put a pan full of
goose duck fat in there to get nice and hot. (I've never made a goose, but we always have plenty of duck fat in the fridge from our beloved roast duck.) Then carefully put the potatoes in the hot fat and roast for about 50–60 minutes, turning once. Prepare to be swept away by all that is good about roast potatoes. Wow.
*For Cumberland sauce, you just combine the juice and grated rind of 1 lemon, the grated rind of 1 orange, 1 Tablespoon confectioners' sugar, 1 teaspoon prepared (that is, not powder) mustard, 1/2 cup red currant jelly (melted a bit in the microwave, with a few teaspoons of water if necessary), and 1 Tablespoon port.