Yorkshire puddings
Discover how to make the best Yorkshire puddings with our easy recipe. Cookery writer Adam Bush shares his pro tips for a crisp and fluffy texture
Beef dripping roast potatoes
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 6
Skip to ingredients
- 1kg Maris Piper potatoespeeled
- 200g beef dripping
- 4 garlic cloves
- ¼ pack of rosemary
- ¼ pack of thyme
- 100g butter
Nutrition: per serving
- kcal544
- fat47g
- saturates25.6g
- carbs25.9g
- sugars1.3g
- fibre2.9g
- protein3g
- salt0.3g
Method
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.
