Triple-cooked roast potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 250g beef dripping, goose fat or vegetable oil
- 1½ kg Maris Piper or King Edward potatoes
- 2 tbsp semolina or plain flour
Method
- STEP 1
Heat the oven to 220C/200C fan/gas 7. Tip the dripping, fat or oil into a deep roasting tin and put in the oven to heat up. Peel the potatoes and cut into roughly 5cm chunks. Or, for larger potatoes, quarter them. Cook in a large pan of boiling salted water for 6-8 mins until the outside of the potatoes are starting to soften. Drain well, then leave to steam-dry for a few minutes.
- STEP 2
Return the potatoes to the pan. Sprinkle over the semolina or flour, cover with the lid and shake well to fluff the potatoes up.
- STEP 3
Remove the roasting tin from the oven and carefully tip in the potatoes. Baste in the hot oil or fat so they’re fully coated. Roast in a single layer for 20 mins, then remove from the oven, turn and baste again. Roast for a further 20 mins, then repeat and roast for a final 10-20 mins until golden and crisp. Transfer to a plate using a slotted spoon and leave to cool completely. Will keep frozen for up to three months. Leave to cool first, then put in a freezerproof container. When ready to serve, heat the oven to 200C/180C fan/gas 6, then arrange the frozen potatoes in a single layer in a roasting tin and cook for 35-40 mins until piping hot.
