Classic roast potatoes from Tender: A Cook and His Vegetable Patch (page 449) by Nigel Slater

  • potatoes
  • dripping
  • EYB Comments

    Can use lard, duck fat or olive oil for dripping. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use lard, duck fat or olive oil for dripping. See recipe for variations.

  • evatoad on January 18, 2021

    Delicious! The classic English method for crispy-craggy outsides and tender-fluffy insides.

  • katiebw on January 14, 2012

    Roasted in bacon fat. So incredibly yummy, especially dipped in cooks illustrated pub-style burger sauce.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.