Ivy House roast potatoes

Ivy House roast potatoes

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

Ready in 1 hour 20-25 minutes


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


  • kcal333
  • fat21g
  • saturates10g
  • carbs34g
  • sugars0g
  • fibre2g
  • protein4g
  • salt0.03g
Save to My Good Food
Please sign in or register to save recipes.


  • 1.3kg floury potatoes



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

  • 300g lard
  • 2 tbsp semolina



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


  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

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Aug, 2019
Really delicious. So crunchy outside and fluffy inside, just as a roast potato should be. I had no lard so used goose fat and they were fantastic.
27th Dec, 2016
if a recipe is a hit with Italians, it has to be really good. They loved this!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?