Ivy House roast potatoes

• floury potatoes↗1.3kg kg
• lard↗300g g
• semolina↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Peel potatoes and cut into even-size pieces (Ivy House used Marfona and allowed 4 pieces per person).

2. 2

   Put potatoes in boiling salted water. Bring back to the boil and simmer for 10 mins.

3. 3

   Meanwhile, melt lard in a thick roasting pan in the oven at 220C/fan 200/gas 7. (Ivy House tried both goose fat and butcher’s beef dripping, but found neither as successful as good old lard.)

4. 4

   Drain the potatoes and put back in the saucepan with a couple of tbsp of semolina. Cover the pan and shake it to rough up the potatoes.

5. 5

   Remove the baking tray from the oven and put the potatoes in the lard, turning each one in the melted lard.

6. 6

   Return the tray to the oven and roast for 40 mins, turning the potatoes 2-3 times as necessary.

7. 7

   Remove tray from the oven and put the potatoes in a serving dish. Return the dish of potatoes to the hot oven for 10 mins to dry any fat off. Serve straight away – roast potatoes wait for no man!