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Roast Potatoes

roast-potatoes-15-12-11‘This recipe was my gran’s first, then my mother’s, and it’s still the best. Use lard or dripping for the cooking fat.’

Serves 6

You will need:

  • 10 medium King Edward, Maris Piper or Desirée potatoes
  • A good pinch of salt
  • 50g fat (see above)
  1. Preheat the oven to 200˚C/Gas 6. Peel the potatoes and cut each one in half (into 3 if large). Place in a saucepan, cover with cold water and add the salt. Bring to the boil and simmer for a maximum of 3-4 minutes. Put into a colander and allow to drain well.
  2. Heat the lard or dripping in a roasting tray on the stove, and fry the potatoes until they start to brown. Turn them occasionally. Sprinkle generously with salt, then roast for about 30 minutes.
  3. Remove from the oven and turn the potatoes in the tray in order to prevent them from sticking to the tray – and each other. Roast for another 30 minutes and remove. Serve the hot potatoes immediately with butter.

Picture: Getty


This article was first published in at home with James Martin in December 2011. [Read the digital edition here]

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