No roast dinner is complete without golden, fluffy roast potatoes! These ones are extra special, with the beef dripping ensuring the potatoes are as crisp as they can be on the outside. You'll find yourself reaching for "just one more" whilst tucking into your Sunday roast...

Gill says: "You don’t have to roast your spuds in dripping, but it’s pretty magical when you do. Keep your eyes on the potatoes whilst they are simmering away in the water. If you drain them too early, you won't get those roughed-up, fluffy edges you’re looking for. For a second layer of crispness, I like to lightly crush the potatoes part way through cooking. Yes, they split and open up a bit, but it gives them more surface area, which eventually equals more crunch. Utterly delicious."  


  • 1.5kg
    Large Maris Piper potatoes
  • 150g
    Beef dripping
  • 3-4 sprigs
    Rosemary, torn
  • 4-5 sprigs
    Fresh thyme leaves, stripped
  • 1 small bulb
    Garlic, with cloves separated and lightly bashed
  • A pinch
    Sea salt
  • A pinch
    Ground black pepper


  • Preheat the oven to 200.c /180.c Fan

    Peel the potatoes, cut them up into large pieces, roughly egg size is good. Rinse the prepared potatoes in several changes of fresh cold water, which helps to remove excess starch. Add the potatoes in a large saucepan, cover with plenty of salted water and set them over the heat. Bring to the boil, turn down the heat and simmer for 8 to 10 minutes or until they are just tender. 

    Don’t let them start to break up though. Drain the potatoes place them into a colander and leave to cool, for at least 5 or 10 minutes. It’s well worth tumbling the potatoes around in the colander, once or twice, to rough up their edges, it makes them even crispier. Meanwhile spoon the dripping into a large heavy based baking dish or roasting tin and place it in the oven to heat up. When it’s lovely and hot, carefully turn the potatoes out into the tray. Use a spatula to turn them through the beef fat then make sure they’ve all got a little space. 

    Sprinkle them all over with sea salt and season them with freshly ground black pepper. Place them in the middle of the hot oven and roast for 25 – 30 minutes turning once. At this point lift tray out of the oven and carefully press the potatoes to squish them lightly. A potato masher or back of a serving spoon will work well for this task. add the garlic, rosemary and thyme and turn together. Cook for a further 25 – 30 minutes or until the potatoes are lovely and crisp and golden. Use a slotted spatula to lift the potatoes out of the tray onto a large warm plate and bring to the table.

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