Ingredients
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.
Salt
Semolina
Bulb of Garlic
Fresh Rosemary
Additional Tips:
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.