Herb-crusted roast pork
Pop this in the oven when you get home from work, and you'll have a delicious roast supper in an hour
Ivy House roast potatoes
- Preparation and cooking time
- Total time
- Ready in 1 hour 20-25 minutes
- Easy
- Serves 6
Skip to ingredients
- 1.3kg floury potatoes
- 300g lard
- 2 tbsp semolina
Nutrition: per serving
- kcal333
- fat21g
- saturates10g
- carbs34g
- sugars0g
- fibre2g
- protein4g
- salt0.03glow
Method
step 1
Peel potatoes and cut into even-size pieces (Ivy House used Marfona and allowed 4 pieces per person).
step 2
Put potatoes in boiling salted water. Bring back to the boil and simmer for 10 mins.
step 3
Meanwhile, melt lard in a thick roasting pan in the oven at 220C/fan 200/gas 7. (Ivy House tried both goose fat and butcher’s beef dripping, but found neither as successful as good old lard.)
step 4
Drain the potatoes and put back in the saucepan with a couple of tbsp of semolina. Cover the pan and shake it to rough up the potatoes.
step 5
Remove the baking tray from the oven and put the potatoes in the lard, turning to coat each one in the melted lard.
step 6
Return the tray to the oven and roast for 40 mins, turning the potatoes 2-3 times as necessary.
step 7
Remove tray from the oven and put the potatoes in a serving dish. Return the dish of potatoes to the hot oven for 10 mins to dry any fat off. Serve straight away – roast potatoes wait for no man!
