Super Crisp Roast Potatoes

Crispy Roast Potatoes
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Crispy Roast Potatoes

Super Crisp Roast Potatoes

Crunchy on the outside and fluffy on the inside, these roast potatoes take a bit of effort but they are special.
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Drying time 1 day
Total Time 1 day 2 hours
Course Side Dish
Cuisine All
Servings 4 people


  • 1 Medium saucepan
  • 1 Oven Tray at least 5cm(2") deep


  • 4 whole potatoes Large Sebago or Golden Delight - peeled
  • 250 grams beef dripping also known as tallow
  • 2 tsp salt
  • 4 sprigs rosemary


Cut and rinse

  • Cut the potatoes into rough 4cm pieces
    4 whole potatoes
  • Place in a bowl and rinse under slow running water until the water runs clear. This removes the excess starch and allows for better drying.

Par boil

  • Then place in a medium saucepan and cover with water.
  • Bring to the boil and simmer until the potatoes are nearly falling apart.


  • Carefully drain the potatoes so they do not break up.
  • If time allows, let them cool on a wire rack then place them in the fridge until they are ready to cook. This will assist the drying process.


  • Pre Heat the oven to 250C
  • Gently heat the beef dripping in an oven tray. When melted, add the potatoes and coat thoroughly with the dripping.
    250 grams beef dripping, 4 whole potatoes
  • Place in the oven. for an hour to an hour and a half. Gently turning every 10 mins or so. Remove when the exterior is golden and crisp. If in doubt, cook for a little longer.
  • Remove and drain on paper toweling,


  • Place in a serving dish and sprinkle generously with salt and garnish with rosemary sprigs.
    2 tsp salt, 4 sprigs rosemary
Keyword Roast Potatoes
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