Extra Crunchy Roast Potatoes
Ingredients
- 1.2kg peeled King Edwards or Maris Piper Potatoes medium sized halved, large quartered
- 100g beef dripping
- Salt
Preparation
Put the potatoes into a large pot, cover with cold water and a good pinch of salt and bring up to the boil. Simmer for five mins, drain and the colander back on the pan over the residual heat to evaporate any excess water. Give the a good shake around the colander then leave to cool
Heat the oven the 220degrees Celsius. Put the beef dripping in a large roasting tin and put it in the oven for ten mins, when you go to remove it it should literally be smoking hot. Gently drop the potatoes into the fat, tip the tray at a slight angle so you can spoon the fat over each potato. Separate the potatoes out so they aren’t touching each other and season each with a little salt
Place in the top half of the oven for 20 minutes. Remove, turn each potato, spoon fat over and season each with a little salt again and place back in the oven for another 20 mins. Turn again and roast for another 10 to 20 mins depending on how golden you like them