Ivy House roast potatoes

Ivy House roast potatoes

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(1 ratings)

Ready in 1 hour 20-25 minutes

Easy

Serves 6
A couple of tablespoons of semolina help make the perfect roast potato - serve with Sunday lunch or Christmas dinner

Nutrition and extra info

Nutrition:

  • kcal333
  • fat21g
  • saturates10g
  • carbs34g
  • sugars0g
  • fibre2g
  • protein4g
  • salt0.03g
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Ingredients

  • 1.3kg floury potatoes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 300g lard
  • 2 tbsp semolina
    Semolina

    Semolina

    sem-oh-leen-ah

    Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,…

Method

  1. Peel potatoes and cut into even-size pieces (Ivy House used Marfona and allowed 4 pieces per person).

  2. Put potatoes in boiling salted water. Bring back to the boil and simmer for 10 mins.

  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.)

  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.

  5. Remove the baking tray from the oven and put the potatoes in the lard, turning to coat each one in the melted lard.

  6. Return the tray to the oven and roast for 40 mins, turning the potatoes 2-3 times as necessary.

  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
BBC GoodFood Magazine

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