Ivy House Roast Potatoes
The irresistibly crispy and fluffy roast potatoes are a family favorite that never fails to impress. These potatoes are cooked to perfection in luscious lard, creating a golden exterior while the inside remains wonderfully tender. With a simple shake and roast method, these roast potatoes are sure to be the star of any meal.Serve them piping hot straight from the oven for a delightful dining experience.
— Constant Cookbook
Ingredients
- 1.3kg floury potatoes
- 300g lard
- 2 tbsp semolina
Instructions
- Peel potatoes and cut into even-size pieces (Ivy House used Marfona and allowed 4 pieces per person).
- Put potatoes in boiling salted water. Bring back to the boil and simmer for 10 mins.
- 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.)
- 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.
- Remove the baking tray from the oven and put the potatoes in the lard, turning to coat each one in the melted lard.
- Return the tray to the oven and roast for 40 mins, turning the potatoes 2-3 times as necessary.
- 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!
Yield
Serves 6
Nutrition
- Calories: 333 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.03 milligram of sodium
Comments
No comments found.