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NIGELLA LAWSON HAS SHARED THE SECRET INGREDIENT SHE USES IN HER ROAST POTATO RECIPE TO MAKE SURE THEY'RE PERFECT EVERY TIME - AND IT'S SOMETHING YOU WOULDN'T EXPECT 10:56, 30
May 2025 For those in pursuit of the ultimate comfort dish, Nigella Lawson might have a surprising trick up her sleeve for the perfect roast potatoes. The celebrated cook and writer revealed
that her go-to secret ingredient is not something typically found in most kitchens. The culinary sensation recently divulged on her blog that the key to achieving that ideal crispy crust
doesn't just lie in the cooking method or choice of fat. Instead she said there is a step that helps the crispiness and one ingredient she adds to ensure they're crunchy on the
outside. "I think dredging the potatoes, and this is a family practice, inherited through the maternal line, in semolina rather than flour after parboiling, then really rattling the pan
around to make the potatoes a bit mashed on the surface so they catch more in the hot fat, is a major aid," explained Nigella. Rather than the conventional choice, Nigella touts the
virtues of semolina – a coarse substance frequently seen in pasta making and breakfast cereals – saying it's instrumental in cultivating that coveted crunch. Despite semolina not being
a staple for Sunday lunch preparations, Nigella swears by its transformative power for crafting a crackling exterior while maintaining an airy centre, reports the Express. Article continues
below Her technique involves first blasting the oven and fat at high temperatures before pre-boiling the potatoes and giving them a vigorous shake in a pot to fluff up their exteriors.
Coating the potatoes with semolina following this fluffing process ensures a well-distributed layer that helps create a delectably crisp and golden roast potato upon completion. The
high-heat roasting ensures that each potato piece is cozily wrapped in sizzling warmth, guaranteeing the crunchy delight that Nigella's recipe delivers. Yet, be prepared for the
potatoes to hiss and spit dramatically as they meet the piping hot oil. After a good hour in the oven, the potatoes emerge with a deep golden hue and an irresistible crunch, easily stealing
the spotlight on the dinner table. "They are darkly golden and crispy, turning them over halfway through cooking," explained Nigella as she shared her method. "When everything
else is served up, transfer the potatoes to a large (warmed if possible) serving dish and bring to the table with pride in your heart." So when you're next roasting potatoes,
consider Nigella's novel twist – it could just elevate your humble spuds to a star-studded affair. Article continues below Nigella recently praised a simple yet divine two-ingredient
dish as the "food of the gods" making it an ideal choice for those intimate dining experiences at home. At the age of 64, the goddess of good eating disclosed her personal dining
preferences to The Times, particularly enjoying eggs and homemade chips. She said: "These days, dinner for one at Casa Lawson ranges from anchovies on toast to pancetta and lentils, and
eggs with homemade chips, aka 'the food of the gods'."