Roast Potatoes

A Butcher’s Quarter Recipe


Here's what you'll need for this recipe. You can grab everything with a symbol from us:

Good floury potatoes (Maris Piper or King Edwards)

Beef Dripping or Duck/ Goose fat.



Bulb of Garlic

Fresh Rosemary

Additional Tips:
We use beef dripping here simply as the dripping gets to higher temperatures without burning than oils.

Heat your oven to 200 Degrees C.   Peel your potatoes, cut into large chunks and wash them.   Put in a large pan of salted water and par-boil for 7 minutes.   During this time – put 3 good tablespoons of dripping into a roasting pan and heat the fat for 10 minutes.  This should provide a layer 2-3 mm’s  deep across the pan.  Drain the potatoes and give them a shake in the pot to rough them up a bit!  

Sprinkle the potatoes with semolina and leave to steam dry for a couple of minutes.    With the fat properly hot – carefully add the dry and semolina’d potatoes, tipping away from you!   Move with a slotted spoon into a single layer and carefully coat with the fat.

Add the whole bulb of garlic cut sideways and 3 sticks of rosemary – sprinkle with more sea salt and roast at 200 degs for 45 minutes or so until the edges of the potatoes are super crispy.  Check for seasoning and enjoy – hopefully with a BQ Rib Roast

Followed this recipe?

We'd love to see your variations of this recipe, and feature your version here. Make sure to tag us on Instagram @butchersquarter and mention our Roast Potatoes to have your photo featured.