Roast potatoes in beef dripping 🥔😋

Beef dripping roast potatoes recipe

Ingredients (serves 4):

• 1.5 kg (3.3 lbs) of floury potatoes (Maris Piper or King Edward varieties are ideal)
•  4–5 tablespoons of beef dripping (or enough to coat the roasting tray)
• 1 tsp sea salt (plus more for boiling)
• Freshly ground black pepper (to taste)
• Optional extras: 1–2 cloves of crushed garlic and a few sprigs of rosemary or thyme.

🧑‍🍳 Method:

1. Prepare the potatoes.

1. Peel the potatoes and cut them into evenly sized chunks, about the size of a golf ball.
2. Place them in a large pot of cold, salted water.

2. Parboil.

1. Bring to the boil and simmer for 7–10 minutes until they are just tender on the outside but still firm inside.
2. Drain thoroughly and leave in the colander for a minute to steam dry.

3. Rough them up:

1. Shake the colander gently to fluff up the edges – this will make them extra crispy.

4. Preheat the dripping:

1. While the potatoes are steaming, preheat the oven to 220°C (430°F) (fan 200°C/400°F).
2. Add the beef dripping to a large roasting tray and place it in the oven for 10–15 minutes, until the fat is smoking hot.

5. Roast:

1. Carefully add the potatoes to the hot fat (they should sizzle) and turn them with tongs to coat them evenly.
2. Roast for 50–60 minutes, turning every 15–20 minutes, until they are deep golden brown and crispy all over.

6. Optional add-ins (last 10–15 minutes):

1. Add garlic cloves and herb sprigs, if using, for the last 10–15 minutes.

7. Serve!

1. Remove from the oven and place on kitchen paper to drain.
2. Season with extra sea salt and pepper.
3. Serve immediately.

✅ Tips for success:

• Don’t overcrowd the pan – use two trays if necessary.
• Floury potatoes are key – waxy ones won’t crisp up in the same way.
• Allowing them to steam dry significantly improves their crispiness.
• Using very hot fat is crucial – don’t forget to preheat!

Thank You AND Enjoy !