Ivy House roast potatoes

Ivy House roast potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 1 hour 20-25 minutes

Skill level

Easy

Servings

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 info

Nutrition

kcalories
333
protein
4g
carbs
34g
fat
21g
saturates
10g
fibre
2g
sugar
0g
salt
0.03g

Ingredients

  • 1.3kg floury potatoes
  • 300g lard
  • 2 tbsp semolina

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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!
Courtesy debbie and mervyn king of ivy house bed and breakfast, derbyshire peak district

Recipe from Good Food magazine, October 2004

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips