Perfect Roast Potatoes | Gill MellerRiver Cottage
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- 6 years ago
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• 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)
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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