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Ivy House roast potatoes

Ivy House roast potatoes

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  • Preparation and cooking time
    • Total time
    • 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:
HighlightNutrientUnit
kcal333
fat21g
saturates10g
carbs34g
sugars0g
fibre2g
protein4g
low insalt0.03g
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Ingredients

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

Method

  • STEP 1

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

  • STEP 2

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

  • 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.)

  • 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.

  • 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.

  • STEP 6

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

  • 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!

Goes well with

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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