Iberico Pork Fat Roast Potatoes
Rated 5.0 stars by 1 users
Author:
Bex Blundy
Servings
10
Prep Time
20 minutes
Cook Time
45 minutes
Everyone has their favourite recipe for roast potatoes - but these might be the best! Iberico pork fat has a real punchy flavour and it gets the potatoes even crispier than goose or duck fat (trust us - we've tested them all!) The added luxury of truffle dust sprinkled onto the hot potatoes when they're straight out of the oven is a game-changer.
Ingredients
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1kg potatoes (we’d recommend Maris Piper)
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1 tablespoon cornflour
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150g Iberico pork fat
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Salt and pepper, to season
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Sage leaves, to garnish
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For an extra treat - add black truffle powder after roasting
Directions
Preheat the oven: to 200°C
Partially cook the potatoes: Peel the potatoes, chop them into quarters, and parboil them in heavily salted boiling water over medium heat, for 10 minutes.
Leave the potatoes to dry out: Drain the potatoes into a colander, agitate them by shaking them around, then toss them in the tablespoon of cornflour, the salt and the freshly cracked black pepper. Leave them to dry out on the side for about 10 mins. This drying step will ensure they become really crisp on the outside when roasted.
Preheat the fat: While you wait for the potatoes to dry out, pre-heat the Iberico fat in the oven in a baking dish for about 8 mins.
Coat the potatoes in fat: Add the potatoes to the hot fat, being careful not to splash yourself. Stir them with tongs or a spatula so they get coated in fat on all sides.
Roast the potatoes: Roast for 25 minutes, then turn the potatoes with a fish slice or spatula and roast for a further 10 minutes. If you are adding sage, this last 10 minutes is the time to add it to the pan, so it gets crispy and fragrant, but not burned.
Serve the potatoes: When the potatoes are ready, serve immediately. For a special treat, we’d really recommend adding a sprinkle of black truffle dust before serving.
Recipe Note
Roast potatoes FAQs
What's the best oil to use for roast potatoes?
We've tried every option - sunflower, vegetable, olive oil, goose fat and duck fat. But our crispiest and best roast potatoes came from using Iberico pork fat. We won't be going back!
How to make roast potatoes crispy on the outside?
Using Iberico pork fat definitely helps. We also add a tablespoon of cornflour to the outside of our potatoes after parboiling. But the best hack we've found to REALLY crisp a potato is to leave them to dry out after parboiling and before roasting. Just 10 mins of sitting untouched on the side before you roast makes all the different and ensures a glassy outside and a soft inside.
Ingredients you'll need
