The BEST Crunchy Beef Roast potatoes - Tis the season! These delicious Crunchy Roast Potatoes are a regular recipe at our house. These are the BEST roasties flavoured with beef stock and beef dripping/tallow. They are crispy on the outside with a perfectly creamy fluffy interior. No Roast Dinner is complete without Roasties!
How to make The BEST Crunchy Beef Roast potatoes
This is my favourite roast potato recipe ever!
This recipe is extra special because the potatoes are boiled in Beef Stock and then cooked in Beef Dripping giving the best flavour to the best side dish!
My perfect roast potato has golden crunchy crust and the interior is deliciously creamy and fluffy. I’ve included my tips on achieving both below!
Potatoes - Use Fluffy Potatoes like King Edwards or Maris Piper. Russet in the US.
Fat - In this recipe I use Beef Tallow that I got from Halal Meat Joint. You can use any other Fat/Lard. (Check that it is Halal if needed). Or you can use Ghee or Oil (Vegetable is great here).
Stock - I use Beef Stock in this recipe for maximum flavour! You can use any stock or just plain water which will need to be generously salted.
Salt - Flaky Sea Salt is best (Try Maldon).
How to make them
Preheat the oven to 220C/GM 7 /425F.
Peel and chop the potatoes into medium pieces (2 inches across).
Place in a deep pot of boiling water/beef stock. Bring back to the boil and then simmer for 4 - 5 minutes until the edges look tender.
Add the fat to a large roasting tin. Place in the oven until hot - 10 - 15 minutes.
Drain the potatoes in a colander. Add them back to the pot, cover with a lid and shake to rough up the edges.
Leave to steam dry for 5 - 10 minutes.
Carefully pop the potatoes into the hot beef fat in the oven. Turn the Potatoes to make sure they are completely coated in fat.
(I have since invested in new trays. HAHA!)
Cook for 40 - 55 minutes, turning once midway.
Serve with a sprinkling of flaky sea salt.
TOP TIPS TO MAKE THE BEST ROAST POTATOES
The Best Potatoes to use
I love King Edward’s or Maris Piper’s.
You need to use a floury Potato and either one of these are ideal.
What size should the Potatoes be
Cut the Potatoes into medium pieces for best results - around 2 inches across. Medium ones develop a thicker crust.
Boil Potatoes first!
Parboiling makes for a fluffier Potato.
5 - 6 minutes is perfect to get tender edges. When you shake the pot these tender edges fluff up and that is what creates the crunch.
It also causes small cracks on the surface of the Potato which absorb the dripping more readily and make the outside crispy.
Bicarbonate of Soda
Bicarbonate of Soda does enhance the scraggly crunchiness of the potatoes but it isn’t life changing enough that I would suggest you go out and buy some if you don’t have it in.
Why shake the pot?
Shaking the potatoes after draining in a lidded pot, makes for scraggly crunchy edges.
Leave the Potatoes to Steam Dry
You need the Potatoes to be as dry as possible to ensure you get crispy edges. Allow the potatoes to steam dry in the colander for 2 – 3 minutes so any excess moisture is lost.
Best Salt to use
I love these Potatoes with a flaky Sea Salt like Maldon Sea Salt.
Potatoes can take alot of Salt. Do not skimp on the Salt!
The dripping should be VERY hot before adding the potatoes this helps them to crisp better. Add the potatoes carefully but quickly to avoid losing too much heat from the oven.
Use a large Tin
Use a large tin or 2 tins but don’t overcrowd the Potatoes, because the temperature of the Oil will drop and the Potatoes will steam rather then roast.
Cook for at least 40 minutes!
Don’t be tempted to take them out earlier to ensure they cook through properly.
The Best Fat to use
You need at least 5 – 6 tbsp of Fat.
I use Beef Dripping in this recipe.
You can also use Goose Fat, Duck Fat, Oil (It has to have a high smoke point so Vegetable Oil is ideal) and Ghee.
What to do if the Potatoes are not Colouring
If the potatoes are not colouring and you have a hob safe tin, finish the cooking of the potatoes on the hob. Watch them carefully and flip as needed.
You can add Semolina for extra crunch. You can also use Plain Flour instead if you don't have Semolina.
Use Goose Fat, Duck Fat or Oil instead.
How to Make Ahead - Fridge (1 Day Ahead)
When making for loads of people (which I often do because our gatherings our huge), increase the Fat and Potatoes accordingly.
Make the recipe as stated but cook for 1/2 the time and then let them cool.
Remove from the fat.
Cover the fat and potatoes separately and place in the fridge for up to 24 hours.
Then finish off roasting the Potatoes when needed.
Heat the fat for 10 minutes.
Add the Potatoes and cook for 25 - 30 minutes.
Freezer (Up to 3 months Ahead)
Lay the potatoes on a lined tray and add half the fat. Toss together then freeze.
Once frozen (2 hours), the potatoes can be transferred to a freezer bag for easy storage.
Freeze for up to 3 months.
To cook from frozen
Heat the fat in a large roasting tin at 200 C/GM 6, in the oven for 10 - 15 minutes.
Carefully add the frozen parboiled potatoes and turn them to coat well in the hot oil. Cook for 25 minutes.
Turn heat up to 220 C/GM 7. Roast for 25 - 35 minutes.
What to serve with Roast Potatoes?
More Potato Recipes
More Side Recipes:
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The BEST Crunchy Beef Roast potatoes
- 1 Kg Potatoes Floury Variety - King Edwards, Maris Piper, Russet
- Beef Stock Enough to cover Potatoes
- 150 g Beef Dripping/Tallow or Vegetable Oil
- 1 tsp Maldon Sea Salt
- Preheat the oven to 220C/GM 7 /425F.
- Peel and chop the potatoes into medium pieces (2 inches across).
- Place in a deep pot and cover with Boiling Water/Beef Stock. Bring back to the boil and then simmer for 4 - 5 minutes until the edges look tender.
- Add dripping to a large roasting tin. Place in the oven until hot - 10 - 15 minutes.
- Drain the potatoes in a colander. Add them back to the pot, cover with a lid and shake to rough up the edges.
- Leave to steam dry for 5 - 10 minutes.
- Carefully pop the potatoes into the hot beef fat in the oven. Turn the Potatoes to make sure they are completely coated in fat.
- Cook for 40 - 55 minutes, turning once midway.
- Serve with a sprinkling of flaky sea salt.