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Perfect Roast Potatoes | Gill Meller

River Cottage Follow
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  • 6 years ago
  • 136,871 views
  • 1,897 likes
  • 126 comments
Here's Gill Meller, head chef at River Cottage, making perfect roast potatoes for Christmas: crispy on the outside and fluffy within. What's your secret? Tell us below.

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INGREDIENTS:

• 1kg of floury potatoes, such as Cara or King Edward, cut no bigger than a golf ball (for four people)
• Beef dripping (or 50-50 olive/sunflower oil if you prefer)
• Salt
• Pepper

DIRECTIONS:

Par-boil the potatoes in gently boiling salted water for about 10 minutes (from cold to simmer). Stop cooking before they're tender all they way through. Strain through colander and put to one side.
Leave them to cool completely for 10/15 minutes to dry up.

Meanwhile put the beef dripping in a baking tray for about 10 minutes until smoking hot. Add the potatoes and turn them in the pan. Add twist of pepper and a pinch of salt and put them in an oven at 190C.

Roast for 35 minutes,then give them a turn and return for a further 15 minutes.

Remove, pile them up high in a bowl and serve.

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