There's little that screams comfort food as much as roast potatoes. While many are on a quest to , celebrity chef has shared her personal go-to recipe and it includes an unusual ingredient you wouldn't think of.

According to the celebrated food writer and TV cook, the secret to the perfect crispy roast potato isn't just in the technique or the fat, but in a surprising pantry ingredient.

"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," Nigella said in a .

Semolina, the grainy flour alternative, more commonly associated with pasta or porridge, delivers that much-desired crispy edge when used to coat parboiled potatoes.

And while it may not be a typical addition in most Sunday roasts, Nigella insists it's a game-changer for anyone who values a crisp, golden crust and fluffy interior.

Her method begins with heating the oven and fat to blistering temperatures, while the potatoes are parboiled and then shaken vigorously in a saucepan to rough up the edges.

The addition of semolina at this stage not only coats the potatoes evenly but also encourages a beautifully textured, golden finish once roasted.

The high-heat roasting ensures each piece is enveloped in sizzling heat, creating the signature crunch Nigella's version promises.

But, be careful about the dramatic splutter when adding the potatoes to the hot fat.

With a final roasting time of up to an hour, the result is deeply golden, crisp roast potatoes worthy of centrepiece status.

"They are darkly golden and crispy, turning them over halfway through cooking," Nigella said in her detailed instructions.

"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 the next time you're cooking up some potatoes, Nigella's unconventional addition might just be the extra touch your spuds need to go from standard to spectacular.