Roasted Potatoes
We learned how to make these potatoes when we lived in the UK. The outside gets beautifully browned and crispy, while the inside stays fluffy. Key to their success – make sure the drippings are very hot. This is what seals the outside.
Ingredients
- 4 lbs Yukon Gold Potatoes
- 4-6 oz beef drippings
- Kosher Salt
Directions
- Preheat oven to 425 degrees Fahrenheit.
- Place the drippings in a heavy metal roasting pan. Place the pan in the oven.
- Peel the potatoes and cut them into 2 inch pieces. Place them in a stock pot, pour boiling water over them, just to cover, add salt and simmer for 10 minutes. Using a fork, check to see if the outer edge is beginning to turn fluffy. If smooth, continue cooking until done, checking often.
- Drain the water. Place lid back on the saucepan, holding the lid on firmly, and shake the stock pot vigourously up and down to roughen up the cooked edges of the potatoes (see example below).
- Remove the roasting pan from the oven and place over medium heat on the stove top. Carefully place the potatoes in the hot drippings and baste to ensure they are coated on all sides. Place on highest shelf in oven for 40-50, turning once mid-way through. Cook until golden brown on all sides.
- Sprinkle with kosher salt and serve immediately.
Related Recipes: Yorkshire Pudding with Brown Gravy, Beef Standing Rib Roast
Inspired by Delia Smith
