Ultimate Crispy Roast Potatoes
The single best upgrade to your Sunday roast. Tallow's high smoke point gives you shatteringly crisp edges and a fluffy middle every time.
Ingredients
- 1.5 kg potatoes (Mondial or Sifra), peeled and quartered
- 4-5 heaped tbsp Tallow & Flame beef tallow
- 1 tbsp fine salt, plus flaky salt to finish
- 4 sprigs rosemary
- 4 garlic cloves, lightly crushed
Method
- Put the potatoes in a large pot of cold, salted water. Bring to the boil and simmer for 8-10 minutes until the edges just start to soften.
- Drain well and leave to steam-dry for 5 minutes, then give the colander a few good shakes to rough up the edges - this is where the crunch comes from.
- Meanwhile, add the tallow to a roasting tray and heat in a 220°C oven for 8 minutes until shimmering hot.
- Carefully tip the potatoes into the hot fat and turn to coat. Spread out in a single layer.
- Roast for 40-50 minutes, turning once, adding the rosemary and garlic for the final 15 minutes.
- Finish with flaky salt and serve immediately.
Chef's tip
Don't crowd the tray - give each potato room, or they'll steam instead of crisp. Two trays beats one packed tray.