Try our beef dripping roast potatoes recipe, then discover our parmesan roast potatoes, best-ever roast potatoes, skin-on roast potatoes and our best roast dinner recipes.

The Red Lion & Sun has been a cornerstone of Highgate, north London, since landlord Heath Ball took over in 2007. The daily-changing menu overseen by head chef Matus Plutko mixes modern dishes like the must-try Korean fried wings with more traditional mains such as the mighty beef cheek and bone marrow pie for two, and the legendary Sunday roasts. The award-winning wine list and frozen margarita cart keep the drinks side of things interesting.

Beef dripping roast potatoes recipe


  • 1kg Maris Piper potatoes, peeled
  • 200g beef dripping
  • 4 garlic cloves
  • ¼ pack of rosemary
  • ¼ pack of thyme
  • 100g butter


  • STEP 1

    Cut each potato into four even-sized pieces. Drop the potatoes into a large pan and add enough water to cover. Add salt and bring to the boil. Simmer the potatoes uncovered for 5 mins.

  • STEP 2

    Drain the potatoes in a colander, and shake a few times to fluff up the outsides. Tip onto a baking tray and leave to cool completely.

  • STEP 3

    Heat the oven to 200C/180C fan/gas 6. Heat the beef dripping in a large non-stick frying pan or sturdy flame- proof roasting tin on the hob until hot. Add the potatoes and fry them, turning them on all sides until golden brown. Add the garlic, rosemary, thyme, butter, and salt and pepper. Spread them around, making sure they each have plenty room. Roast for 40-50 mins or until golden and cooked through, turning them around halfway through. Serve with braised lamb, if you like.

Try more of our showstopping beef recipes.

Marmite Beef Pie


Alternative ways with beef dripping


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