Beef dripping Roast Potatoes

3rd April 2020 0 Comments

  • Serves: 6-8
  • Cooks in : 1.5 hours
  • Difficulty: Medium

Perfect addition to any roast, serve up with springs of rosemary as a side or plated.


  • • 2kg Maris Piper potatoes or King Edward potatoes
  • • 2 pinches of salt
  • • 200ml beef dripping (if unavailable duck fat makes a great substitute!)
  • • 4 sprigs fresh rosemary chopped
  • • 6g sea salt (we use Maldon sea salt)


  1. Peel and half the potatoes and place in a pot of cold water and pinch of salt.
  2. Boil the potatoes until they start to become tender on the outside, but not cooked through to the centre. Drain the potatoes then place them back in the pot with a piece of kitchen towel covering them. Then place the lid back on the pot.This will ensure they continue to cook on the outside, the towel will absorb the moisture.
  3. After 5-10 minutes with the lid still on, shake them until they fluff up around the edges.
  4. Preheat oven to 190°C.
  5. Place the potatoes in oven-proof tray, baste the potatoes with the beef dripping, and add a pinch of salt. Place into the oven.
  6. Move and baste when necessary until golden brown. Add chopped rosemary and roast for 10 more minutes.
  7. Drain off the fat, plate and season with the sea salt.
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