Prepare the Potatoes: Peel and cut potatoes into 3-inch pieces for even cooking and crispy texture.
Parboil: Boil potatoes in salted water for 10 minutes to soften them and create a fluffy interior.
Drain and Steam: Drain potatoes, shake off excess water, and let them sit for 5 minutesto steam out moisture
Roughen the Potatoes: Add salt and semolina, then shake the pot to roughen the potato surface for extra crunch.
Preheat the Roasting Pan: Heat a heavy metal pan in the oven at 450°F (230°C), then add duck fatand heat for 5-7 minutes until shimmering
Roast the Potatoes: Add the potatoes to the hot pan, ensuring they are coated in fat. Roast for 25 minutes with cut sides down.
Flip and Continue Roasting: Flip potatoes and roast for another 25-30 minutes until golden and crispy.
Serve: Transfer to a serving bowl, sprinkle with sea salt and rosemary, and enjoy!
