Cooking instructions
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.
