Mumz Roast Potatoes are an essential part of our Sunday lunch. They are ideal for making sure nothing is left on the plate and wiping the last drop of gravy. Served as a side dish for a roast lunch and as a main ingredient in other dishes. Other dishes include bubble and squeak.
Mumz Roast Potatoes
- 3 medium potatoes Russets are best.
- 125 g solid fat
- Preheat the oven to 200C, Gas 6.
- Peel potatoes and cut in to four (depending on size of potato).
- Add the potatoes to a large pan of salted water and bring to the boil.
- When the potatoes reach the boil, turn the heat off and drain the water. The potato water can bekept to be added to the gravy as the flavour is amazing.
- When drained, keep the lid on the saucepan and give a good shake (use oven gloves to hold the saucepan to avoid catching fingers on hot pan). This roughs the edges up.
- Add solid fat (lard; Trex; Cookeen; goose fat etc which ever you prefer) to a metal baking dish. It should be large enough for all the potatoes to be not too cramped.
- Add the baking tray and the fat to the preheated oven to melt the fat.
- Make sure the fat is thoroughly melted and hot before removing from the oven. Be VERY careful.
- Carefully spoon each potato into the hot fat (tip: use two tablespoons) turn the potatoes to coat each side with the hot fat.
- Return to the oven and bake, turning at least once, for approx. 45 minutes at Gas 6 / 200 C until golden brown on all sides.
- Remove from baking dish with a slatted spoon and serve.