No.124 Beef Dripping Roast Potatoes

After extensive testing I have finally come to a conclusion on my best Roast potatoes. And, just in time for Christmas. One of the key things is using the right potatoes – Maris Piper or King Edwards are what to look for. Secondly, parboil to ensure you get the right texture once roasted. Finally, get your dripping and oil super warm to speed up the roasting process.

The debate of beef dripping verses goose fat will continue forever but here is what you need to know. The smoke point (when the oil burns) for both are above 205 degrees Celsius (400 degrees Fahrenheit). So if you cook at a lower temperature than this it doesn’t matter. I find the flavour of good beef dripping richer.

Serves: 6

Time: One and a half hours.

Difficulty: Take your time

1.5kg of Flourly Potatoes (e.g. Maris Piper)

5 tablespoons of Beef Dripping

5 tablespoons of Rapeseed Oil

4 tablespoons of Salt and extra for plating

1. Peel the potatoes and cut in quarters about the size of a table tennis ball.

2. Bring a pan of water to the boil and add the salt. Add the potatoes and parboil for 15 minutes.

3. Remove the potatoes from the water and place on a wire rack.

4. Meanwhile in two sheet pans (depending on how big they are) evenly add the oil and dripping. Place in an oven at 180 degrees Celsius (380 degrees Fahrenheit) for 15 minutes.

5. Remove the sheet pans from the oven and add the potatoes. Toss gently in the oil until coated. Return to the oven for 25 minutes.

6. After 25 minutes remove from the oven and toss gently again. Return to the oven for 20 minutes.

7. Remove from the oven and top with more salt.

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