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Beef Dripping Roast Potatoes with Peppercorns and Smoked Bacon Lardons

Beef Dripping Roast Potatoes with Peppercorns and Smoked Bacon Lardons

By OcadoLifePublished on 17 October 2023Chef, food writer and cookbook author Gill Meller’s Beef Dripping Roast Potatoes with Peppercorns and Smoked Bacon Lardons will become your new Sunday lunch go-to – and are delicious at Christmas too. “The beef dripping alone takes these roasties to the next level,” says Gill. “Add the oaky smokiness from the lardons and the gentle warmth from the peppercorns, and you have something wonderful.” If you want to get ahead, you can boil the spuds a day or two before roasting, and store them in the fridge. Looking for more roast dinner side dishes or still need Sunday lunch inspiration? Look no further.
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Time and servings

1 hr 35 minsTotal time
Serves 8431 kcal/serving
10 minsPrep time
1 hr 25 minsCooking time

Ingredients

  • 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

  • Step 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.