James Martin uses dripping or lard to make his favourite roast potatoes, but duck or goose fat works just as well.
Ingredients
- 10 large
King Edward potatoes, peeled, cut into large chunks - 50g/1¾oz
lard, dripping or vegetable oil - 2 pinches
sea salt
Preparation method
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Preheat the oven to 200C/400F/Gas 6.
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Simmer the potatoes in a large pan of salted boiling water for 4-5 minutes, or until the outside of the potatoes are beginning to soften.
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Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges.
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Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown.
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Sprinkle with salt, to taste, and roast for 30 minutes, or until starting to colour.
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Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp.
Top recipe tip
You can add extra flavour to the potatoes by adding a few whole garlic cloves and sprigs of thyme or rosemary to the roasting tin before they go in the oven.