Iberico Pork Fat Roast Potatoes
Bex Blundy
10
20 minutes
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
1kg potatoes (we’d recommend Maris Piper)
1 tablespoon cornflour
150g Iberico pork fat
Salt and pepper, to season
Sage leaves, to garnish
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.
Ingredients you'll need
