Preheat the oven to the hottest possible temperature.
, and cut each into 3 by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.
Place the potatoes into salted cold water in a saucepan
, and bring them to a boil. Boil the potatoes for 4 minutes. Drain
the excess water from the potatoes using a colander
and then tip the potatoes back into the empty saucepan.
Sprinkle the semolina over the top of the potatoes. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well and so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later.
Place the goose fat into a large roasting tin and heat in the oven until very hot. Then carefully place the semolina-coated potatoes into the hot fat and roast
the potatoes in the oven for 45 minutes to an hour or until they are darkly golden and crisp
, turning them over halfway through cooking. If the oven is hot enough they probably will not need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the tin) until the very last minute.