Simmer in a pan of salted boiling water for 10-15 mins till soft but not falling apart. 2. Drain the potatoes and give them a good shake in the colander to rough up the edges. Leave to cool, then refrigerate uncovered for1 hr (or overnight) to dry them out a bit. 3. Heat your oven to 220°C/Fan 200°C/Gas 7. Add the fat or oil to a roasting tin.. 1. Peel your potatoes the usual way and cut into even-sized pieces. 2. Cook in salted water for 5-10 minutes - depending on the size - and drain well. 3. Leave to steam in the pan for a couple of minutes. 4. Put the beef dripping in a roasting tray and pop in the oven at 220C. 5.
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Our Executive Chef, Matt Brown, teaches you how to make the best beef dripping roast potatoes from our Hawksmoor at Home delivery service. https://thehawksmo.. 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.
