Ivy House roast potatoes
- Good Food team
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Serves 6
Easy
Total time: 1 hr and 25 mins
Ready in 1 hour 20-25 minutes
A star rating of 5 out of 5.3 ratingsRate
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A couple of tablespoons of semolina help make the perfect roast potato - serve with Sunday lunch or Christmas dinner
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Herb-crusted roast pork
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Ingredients
Nutrition
Units:
MetricUS
- 1.3kg floury potatoes
- 300g lard
- 2 tbsp semolina
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Nutrition: per serving
-
kcal333
-
fat21g
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saturates10g
-
carbs34g
-
sugars0g
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fibre2g
-
protein4g
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salt0.03g
low
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Method
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step 1
Peel potatoes and cut into even-size pieces (Ivy House used Marfona and allowed 4 pieces per person).
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step 2
Put potatoes in boiling salted water. Bring back to the boil and simmer for 10 mins.
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step 3
Meanwhile, melt lard in a thick roasting pan in the oven at 220C/fan 200/gas 7. (Ivy House tried both goose fat and butcher’s beef dripping, but found neither as successful as good old lard.)
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step 4
Drain the potatoes and put back in the saucepan with a couple of tbsp of semolina. Cover the pan and shake it to rough up the potatoes.
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step 5
Remove the baking tray from the oven and put the potatoes in the lard, turning to coat each one in the melted lard.
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step 6
Return the tray to the oven and roast for 40 mins, turning the potatoes 2-3 times as necessary.
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step 7
Remove tray from the oven and put the potatoes in a serving dish. Return the dish of potatoes to the hot oven for 10 mins to dry any fat off. Serve straight away – roast potatoes wait for no man!
Recipe from Good Food magazine, October 2004
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A star rating of 5 out of 5.3 ratings
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