Ingredients
9 total- ½ tbsp green or pink peppercorns, bashed
- 1 tbsp cider vinegar
- 2.5kg maris piper potatoes, peeled, cut into egg-sized pieces and rinsed
- 100g beef dripping
- 1 pinch sea salt
- 1 small garlic bulb, cloves separated and lightly bashed
- 4 rosemary sprigs (approx.)
- 150g smoked bacon lardons
- 25g flat-leaf parsley, leaves chopped
Method
6 stepsStep 1
Preheat the oven to 190°C/170°C fan/gas 5. Combine the peppercorns and vinegar in a bowl; leave to soak.
Step 2
Put the potatoes in a large pan, cover with cold salted water and bring to the boil. Reduce to a simmer; cook for 8-10 mins until just tender. Drain in a colander and tumble to rough up the edges. Leave to steam dry for at least 10 mins.
Step 3
Put the dripping into a large roasting tin and heat up in the oven. When hot, carefully tip in the potatoes and turn in the fat, ensuring they all have a little breathing space. Sprinkle with sea salt; roast on the middle shelf for 30 mins.
Step 4
Remove the tin from the oven, turn the potatoes; scatter in the garlic and rosemary. Roast for a further 30 mins.
Step 5
Increase the heat to 220°C/200°C fan/gas 7. Toss the lardons and soaked peppercorns through the spuds; roast for 15 mins or until golden and crispy.
Step 6
Use a slotted spoon to transfer everything to a serving dish. Add a good pinch of sea salt, scatter over the parsley and tumble together.