Es wäre kein Weihnachtsfest ohne knusprige Bratkartoffeln – so bereite ich meine zu.
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 with beef tallow.
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 180°C (356°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. Turn them so the tallow coats each potato.
Roast the potatoes for 40-50 minutes, or until they turn golden brown. Remember to turn them every 15-20 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.
