Crunchy polenta roast potatoes

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. Half-fill a large pan with water and add 1 tbsp salt per pint of water. Peel the potatoes and cut in half (or quarters if large), add to the pan and bring to a boil. Once boiling, cook for 5-7 minutes, then drain well in a colander. Return to the pan, add the polenta or semolina, put the lid on and give the pan a few firm shakes to fluff up the edges.
2. Heat the duck or goose fat in a large roasting tin in the oven, then carefully add the potatoes to the sizzling fat, turning to coat them. Transfer to the oven and roast for 1 hour, turning once.