Ivy House Roast Potatoes Recipes
IVY HOUSE ROAST POTATOES
A couple of tablespoons of semolina help make the perfect roast potato - serve with Sunday lunch or Christmas dinner
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 1h25m
Number Of Ingredients 3
Steps:
- Peel potatoes and cut into even-size pieces (Ivy House used Marfona and allowed 4 pieces per person).
- Put potatoes in boiling salted water. Bring back to the boil and simmer for 10 mins.
- Meanwhile, melt lard in a thick roasting pan in the oven at 220C/fan 200/gas 7. (Ivy House tried both goose fat and butcher's beef dripping, but found neither as successful as good old lard.)
- Drain the potatoes and put back in the saucepan with a couple of tbsp of semolina. Cover the pan and shake it to rough up the potatoes.
- Remove the baking tray from the oven and put the potatoes in the lard, turning to coat each one in the melted lard.
- Return the tray to the oven and roast for 40 mins, turning the potatoes 2-3 times as necessary.
- Remove tray from the oven and put the potatoes in a serving dish. Return the dish of potatoes to the hot oven for 10 mins to dry any fat off. Serve straight away - roast potatoes wait for no man!
Nutrition Facts : Calories 333 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.03 milligram of sodium
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