Perfect Roast Potatoes
Crispy with a fluffy centre, these are a must have side every Sunday!
Ingredients
- 2 tbsp Olive Oil
- 3 tbsp Beef Dripping
- 15 Large Maris Piper Potatoes
- 1 tsp Dried Rosemary (or fresh if you have it)
- 1 tsp Dried Thyme (or fresh if you have it)
- 2 cloves Finely Chopped Garlic
Instructions
- Preheat the oven to 200℃ or 180℃ fan.
- Peel and quarter the potatoes. Place in a large pot before salting and covering with just enough water. Heat the pot and bring to the boil.
- While the potatoes are cooking in the pot, put the beef tripping in to a metal roasting tray and place in the oven once up to temperature.
- Once the water is boiling, it should take around 10 minutes to parboil the potatoes. To check they are cooked, pierce with a knife and lift. The potato should slide off.
- Drain the water and toss the potatoes in the pot until the edges just start to break off and fluff up.
- Remove the roasting tray from the oven and place the potatoes in it. Give the tray a shake to toss and coat the potatoes in the dripping.Sprinkle the salt, pepper, garlic, rosemary and thyme over the potatoes and drizzle with olive oil.
- Return the tray to the oven and cook for 1 hour, regularly taking the tray out of the oven and tossing the potatoes to ensure an even, crisp coating.