Okay, prepare to elevate your roast dinners to new heights with these insanely good beef dripping roast potatoes. Crispy on the outside, fluffy on the inside, and infused with the rich, savoury flavour of beef dripping, these beauties will be the crowning glory of your Sunday roast.
Beef dripping is a traditional cooking fat that infuses roasties with a lovely rich depth of flavour. Like goose fat, beef dripping is a top tier ingredient to get really crunchy roast potatoes.
So keep this recipe in your back pocket for when you really want to impress.
Beef Dripping Roast Potatoes Recipe
To keep those rich savoury flavours going, I also par-boil these potatoes in beef stock. The rich savoury flavours are balanced with a splash of balsamic. Let me tell you a little balsamic will elevate your roasties like nothing else, trust me!
Ingredients
- 700g maris piper potatoes, peeled and cut into 2 inch chunks
- 1 beef stock cube
- 3 tbsp beef dripping
- 2 sprigs of rosemary
- 2 tbsp balsamic vinegar
Method
Pre heat your oven to 200c.
In a pot on medium heat add the potatoes, cover with boiling water and add the stock cube. Stir until the stock cube has dissolved and boil the potatoes until they are tender. A knife should give just a little resistance when pricked into a potato.
Drain the potatoes and allow to steam in the colander for 5 minutes. Next carefully toss the potatoes in the colander until the outsides are looking fluffy. (This will make them nice and crispy!)
Add to a roasting tray they beef dripping and rosemary. Put this in the oven and remove once the beef dripping has melted.
Remove the tray from the oven and add the roast potatoes. Turn these over in the dripping to evenly coat them and also evenly space them on the tray. Splash over the balsamic and season generously with salt.
Recipe Overview
Beef Dripping Roast Potatoes
Sensational roast potatoes with the perfect crunch
- Peeler
- Knife
- Chopping board
- Pot
- Colander
- Roasting tray
- 700 g Maris piper potatoes, peeled and cut into 2 inch chunks
- 1 Beef stock cube
- 3 tbsp Beef dripping
- 2 Rosemary sprigs
- 2 tbsp Balsamic vinegar
-
Pre heat your oven to 200c. In a pot on medium heat add the potatoes, cover with boiling water and add the stock cube. Stir until the stock cube has dissolved and boil the potatoes until they are tender.
-
Drain the potatoes and allow to steam in the colander for 5 minutes. Next carefully toss the potatoes in the colander until the outsides are looking fluffy.
-
Add to a roasting tray they beef dripping and rosemary. Put this in the oven and remove once the beef dripping has melted.
-
Remove the tray from the oven and add the roast potatoes. Turn these over in the dripping to evenly coat them and also evenly space them on the tray. Splash over the balsamic and season generously with salt. Roast for 35 minutes, turning over halfway.
Is beef dripping better than olive oil?
Olive oil is a popular choice for being a lighter option with more healthy fats. However it will never crisp up your roast potatoes quite as well as the big guns. Goose fat or beef dripping roast potatoes are a superior roastie, with a thicker crust and deeper flavour. Which is why you’ll want to use this cooking method for occasions when you want the food to be extra special.
Why toss the potatoes?
If you like a nice crispy outside, you have got to toss your taters! A smooth exterior will not crisp as well as a potato with more texture and surface area. That’s why we toss the potatoes to bash them up a bit.
How long should I boil roast potatoes for?
Par-boiling reduced the cooking time in the oven and can help establish creamy roast potato centre. Traditionally par boiling takes your potatoes to about 50% cooked. I like to boil them for a bit longer. It helps the outside go softer, which means it becomes more agitated in the all-important colander tossing. Of course, if you cook them all the way through you risk getting mashed potato, so watch out!
How do I get crispy roast potatoes?
In summary, here is what you need for perfectly crisp roast potatoes:
- A fluffy potato exterior from tossing them in the colander.
- Animal fat, like goose or beef dripping.
- Even spacing between the potatoes on the tray
More recipes
Here are some more potato recipes that I think you might like:
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