• 150 g dripping (or goose fat)
  • a few sprigs each of rosemary and thyme
  • 3 bay leaves
  • 10 large King Edward potatoes, peeled and quartered
  • sea salt


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Gently heat the dripping and herbs in a pan so the dripping melts and the herbs infuse.

  2. 2

    Put the potatoes in another pan, cover with cold water. Cover, bring to the boil and simmer gently for 15 minutes until the potatoes are almost cooked. Drain in a colander and shake well, then leave to dry. Scratch all over with a fork to roughen them.

  3. 3

    Put 1 or 2 large shallow roasting tins in the oven for 10 minutes. Carefully remove them from the oven and pass the herb-infused dripping through a sieve into them. Discard the herbs. Return the tin/s to the oven for 5 minutes, then remove and carefully add the potatoes, one by one. Season with salt, then roast for 35-40 minutes until crisp and golden, turning every 10 minutes. Sprinkle with sea salt halfway through cooking.

  4. 4

    With a slotted spoon, transfer the potatoes to paper towels to soak up the excess oil. Serve immediately.


    Get ahead: infuse the dripping a day before. Parboil the potatoes a few hours ahead.


    Kitchen secret: roughing up the edges of the potatoes ensures you have the maximum surface area hitting the hot fat, making the crunchiest possible potatoes.

Nutritional Details

Each serving provides
  • Energy 980kj 234kcal 12%
  • Fat 12.7g 18%
  • Saturates 6.3g 32%
  • Sugars 0.6g <1%
  • Salt 0.03g <1%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

25.2g carbohydrate 2.7g fibre 3.4g protein

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