Beef Dripping Roast Potatoes with Peppercorns and Smoked Bacon Lardons

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Author: OcadoLife

Prep time: 10 mins

Cook time: 1 hr 25 mins

Serves: 8

Chef, 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. Try them alongside Gill’s Roast Turkey with Figs, Port and Seville Orange Marmalade and Braised Red Cabbage with Pears, Walnuts and Raisins.

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Ingredients Method

Ingredients

½ tbsp green or pink peppercorns, bashed
1 tbsp cider vinegar
2½ kg 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.)
150 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.