Triple-cooked roast potatoes
Make these roast potatoes for a special occasion, such as Christmas. They're triple-cooked for flavour and sprinkled with semolina for extra crunch
- Serves: 6 persons
- 250g beef dripping, goose fat or vegetable oil
- 5 ½kg Maris Piper or King Edward potatoes
- 2tbsp semolina or plain flour
Step 1Heat the oven to 220C/200C fan/gas 7. Tip the dripping, fat or oil into a deep roasting tin and put in the oven to heat up. Peel the potatoes and cut into roughly 5cm chunks. Or, for larger potatoes, quarter them. Cook in a large pan of boiling salted water for 6-8 mins until the outside of the potatoes are starting to soften. Drain well, then leave to steam-dry for a few minutes.
Step 2Return the potatoes to the pan. Sprinkle over the semolina or flour, cover with the lid and shake well to fluff the potatoes up.
Step 3Remove the roasting tin from the oven and carefully tip in the potatoes. Baste in the hot oil or fat so they’re fully coated. Roast in a single layer for 20 mins, then remove from the oven, turn and baste again. Roast for a further 20 mins, then repeat and roast for a final 10-20 mins until golden and crisp. Transfer to a plate using a slotted spoon and leave to cool completely. Will keep frozen for up to three months. Leave to cool first, then put in a freezerproof container. When ready to serve, heat the oven to 200C/180C fan/gas 6, then arrange the frozen potatoes in a single layer in a roasting tin and cook for 35-40 mins until piping hot.