Traditional Roast Potatoes
Crispy on the outside, fluffy on the inside - the way a proper roast potato should be. Cooked in Irish Tallow the traditional way, these potatoes come out golden, crunchy and full of rich, savoury flavour. A simple recipe that has been a staple of Irish kitchens for generations.
55 Minutes
Method
Peel the potatoes and cut them into even-sized pieces. Place them in a large pot of cold, salted water and bring to the boil.
Once boiling, cook for 12–15 minutes until fork-tender. You want them soft on the outside but not falling apart.
While the potatoes are cooking, add the Irish Tallow to a roasting tin and place it in the oven at 220°C. Let the fat get properly hot. If it begins to smoke before you are ready, turn the oven off briefly and back on just before you need it.
Drain the potatoes well and return them to the pot or colander. Give them a good shake to rough up the edges - this is what gives you that golden, crunchy crust.
Carefully add the potatoes to the hot tallow, turning them once so they are evenly coated. Turn the oven down to 180°C.
Roast for around 40 minutes, turning the potatoes every 10–15 minutes, until deep golden and crisp all over.
Remove from the oven and drain briefly on kitchen paper.
Season generously with the rosemary salt while still hot, and serve straight away.
Best enjoyed fresh from the oven with whatever is on the table.
Ingredients
200g raw potatoes per person 500g Irish Tallow 50g sea salt 2 sprigs fresh rosemary, finely chopped 10 peppercorns, crushed
Prep Time:
15 minutes
Cook Time:
55 minutes
Ready to Cook
With Irish Tallow?
100% grass-fed beef tallow, sourced and rendered in Ireland. One ingredient. Exceptional flavour.
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