Peppered beefy Yorkshire puddings. This is a premium piece of content available to registered users.
Beef and cracked pepper are old friends – reunite them once again by peppering up these foolproof Yorkshire puddings, perfect for a Sunday roast
Best ever roast potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 8 potatoespeeled and cut into chunks
- vegetable oilfor the roasting tin
Nutrition: Per serving
- kcal291
- fat10g
- saturates1g
- carbs44g
- sugars2g
- fibre5g
- protein4g
- salt0.5g
Method
step 1
The day before, tip the potatoes into a large pan of salted water and simmer for 10 mins or until just tender. Drain the potatoes in a colander, reserving a little of the cooking water, and leave to cool.
step 2
Now here’s the trick: choose the two chunks that are the most cooked and ready for mashing and push these through a potato ricer, then add a little of the cooking water to make a thick potato batter. Roll the cooled potatoes through the batter, then put on a tray lined with baking parchment and chill overnight.
step 3
The next day, heat the oven to 200C/180C fan/gas 6. Take a large roasting tin and add a good splash of vegetable oil. Place in the oven and heat for a few minutes, then carefully add the potatoes to the hot fat and turn to coat. Lightly season with salt and roast, without turning, for 40 mins.
step 4
Carefully turn over the potatoes and increase the heat to 220C/200C fan/gas 8. Continue to roast for a further 20 mins, turning again once, until beautifully crisp and golden all over.
