It wouldn't be a Christmas feast without crispy roast potatoes - here's how I make mine.
Category
Dinner
Servings
8
Prep time
30 minutes
Cook time
1 hour 30 minutes
It wouldn't be a Christmas feast without crispy roast potatoes - here's how I make mine.
Ingredients
- 2 kg (about 4.4 lbs) peeled and cut potatoes (200-250g, or 7-8.8 oz, of raw potatoes per person)
- 500 ml (about 17 fl oz) beef tallow (this amount will suffice for 6-8 portions)
- sea salt
Directions
Start by placing your peeled and cut potatoes into cold water. Season them well and bring the water to a boil.
- Once boiling, let the potatoes cook until they are fork-tender, which should take about 12-15 minutes.
- Meanwhile, place the beef tallow on an oven tray and put it in a preheated oven at 200°C (392°F). Keep an eye on the tallow; if it starts to smoke before you're ready to add the potatoes, turn the oven off and then back on just before you need it.
- Drain the potatoes thoroughly. Then, roughen their edges by gently tossing them in the pot or colander.
- Carefully add the cooked potatoes to the hot beef tallow on the tray.
- Roast the potatoes for 40-50 minutes, or until they turn golden brown. Remember to turn them every 10-15 minutes for even cooking.
- Once the potatoes are golden and crispy, remove them from the oven. Drain them on paper towels to remove excess fat.
- Season the potatoes with sea salt to taste, and they're ready to be served.
