Peppered beefy Yorkshire puddings
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
Serves 6
Easy
Prep:
Cook:
On the hunt for the best ever roast potatoes? Try this recipe, which uses a clever coating of a potato-style batter made with slightly overcooked potatoes...
Skip to ingredients
- 8 large Maris Piper 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, saving a little of the cooking water. Drain the potatoes in a colander and leave to cool. Now here’s the trick; choose the two chunks that are 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 in the fridge on a tray lined with non-stick paper and chill overnight.
step 2
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 for 40 mins without disturbing, then turn the potatoes and turn the oven up to 220C/200C fan/gas 8 and continue to roast the potatoes for another 20-30 mins, turning again once, until beautifully crisp and golden all over.
