We are a big fan of mums special beef dripping roast potatoes in our house. Every weekend we gather at mum’s house for some sort of roast. However, it’s the roast potatoes that are fought over every time. You would think with three girls that feeding everyone wouldn’t be a problem. However, growing up my sisters would always have at least four, if not more, roast potatoes. Don’t get me started with Yorkshire puddings!
Our favourite way to cook roast potatoes is in our very own beef dripping. Beef dripping roast potatoes create really crispy potatoes that are really soft and fluffy inside. Keep the oven hot, don’t open the door too many times, to create the perfect crunch. Our top tip is about half way through take a potato masher and gently squash the potatoes. The extra surface area of the squashed potatoes creates extra crisp.
We are garlic lovers in our family so we also add a few cloves of garlic to the roasting tin, that are lightly squashed and a sprig or hardy herbs, like rosemary and thyme.
Now the only decision is which roast to have.
- 100g Ardross beef dripping
- Ardross Maris Piper potatoes
- East Neuk sea salt
1. Peel your potatoes the usual way and cut into even-sized pieces.
2. Cook in salted water for 5-10 minutes - depending on the size - and drain well.
3. Leave to steam in the pan for a couple of minutes.
4. Put the beef dripping in a roasting tray and pop in the oven at 220C.
5. Put the lid back on your potato pot and shake to roughen up the edges of the potatoes. This is what will make them crispy.
6. Transfer the potatoes to the roasting tin and ensure the potatoes are completely covered in the fat.
7. Pop back in the oven for about 40 minutes altogether.
8. Turn them regularly so they are soft on the inside and crisp and brown on the outside.
9. When they are suitably crispy, drain well on kitchen paper and serve in an uncovered serving dish, sprinkle with sea salt.
Add a little extra to your roast potatoes, lightly crush three garlic cloves and add to your roasting pan when you add the potatoes with a sprig of rosemary and thyme
