Beef Dripping (Free Range)

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British Beef

Parson's Nose beef dripping is made from our free range beef trim in our own kitchens.

Using only the very best grass fed British cattle, the flavour from this dripping is perfect for the ultimate roast potatoes.

Recipe

1. Peel and chop King Edward or Maris Piper potatoes.

2. Heat a pan of heavily salted water and par boil the potatoes. Do not over boil them.

3. Leave the potatoes to cool down.

4. Pre heat the oven to 200C and place the beef dripping onto the baking tray to allow it to melt and heat up.

4. Roast the potatoes until golden brown and crunchy. Keep turning the potatoes to ensure they are coated with the dripping.

5. Remove from the oven and leave them to cool slightly in the tray for 10 minutes.

To cook perfect roast potatoes using beef dripping, preheat your oven to 220°C. Peel and chop potatoes into even chunks. Parboil them in salted water for 10 minutes, then drain and let them steam dry. Heat beef dripping in a roasting tin until smoking hot. Rough up the potatoes’ edges by shaking them in the colander. Carefully place them in the hot dripping, ensuring they are coated. Season with salt and roast for 45-50 minutes, turning occasionally, until golden and crispy. Drain on kitchen paper before serving. This method ensures crispy, flavourful roast potatoes with a fluffy interior.