Crispy roast potatoes

Name: Crispy roast potatoes
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8
Cuisine: British
Ingredients: 2 kg (about 4.4 lbs) peeled and cut potatoes (200-250g, or 7-8.8 oz, of raw potatoes per person); 500 ml (about 17 fl oz) beef tallow (this amount will suffice for 6-8 portions); sea salt

Jump to Recipe

Crispy roast potatoes

Ingredients

2 kg (about 4.4 lbs) peeled and cut potatoes (200-250g, or 7-8.8 oz, of raw potatoes per person)
500 ml (about 17 fl oz) beef tallow (this amount will suffice for 6-8 portions)
sea salt

Directions

Start by placing your peeled and cut potatoes into cold water. Season them well and bring the water to a boil.
Once boiling, let the potatoes cook until they are fork-tender, which should take about 12-15 minutes.
Meanwhile, place the beef tallow on an oven tray and put it in a preheated oven at 180°C (356°F). Keep an eye on the tallow; if it starts to smoke before you're ready to add the potatoes, turn the oven off and then back on just before you need it.
Drain the potatoes thoroughly. Then, roughen their edges by gently tossing them in the pot or colander.
Carefully add the cooked potatoes to the hot beef tallow on the tray. Turn them so the tallow coats each potato.
Roast the potatoes for 40-50 minutes, or until they turn golden brown. Remember to turn them every 15-20 minutes for even cooking.
Once the potatoes are golden and crispy, remove them from the oven. Drain them on paper towels to remove excess fat.
Season the potatoes with sea salt to taste, and they're ready to be served.