Wednesday, June 18, 2014

English Roast Potatoes

Here's a new twist on what can be boring old potatoes as a side dish.  These are called English Roast Potatoes. Partially boiled potatoes are then cooked and sort of fried in the oven in bacon grease.  They are divine!

2 1/2 lbs potatoes, peeled and cubed
4 C (or more) chicken stock
3/4 C bacon grease
Salt & pepper, to taste

Put the potatoes in a pot and cover them with chicken stock. Bring them to a boil.  After they are at a full boil, cook an additional 3-5 minutes.  Drain them completely.  While they are still in the collander or strainer, shake them around to rough up the edges.  

Preheat the oven to 425 degrees.  Melt the bacon grease (you can use butter or lard also) in a large casserole pan. Toss the potatoes around in the bacon grease and season with salt and pepper.  Roast at 15 minute intervals, turning them every 15 minutes.  Cook them until the outsides are golden brown and crispy, which can take 45 minutes to 1 hour.  Serve hot!


  1. Made these for a dinner party. They are truly wonderful. I used bacon grease to bake in the oven.

  2. We always make these for Christmas- call them heart attack potatoes. Great idea to rough up the edges - definately going to do that this year. Thanks!

  3. Nice ... but not English. We boil them in plain salted water for 10 min, and the fat we use is ideally goose fat - lard or a veg oil that can get very very hot if not. Definitely no hint of chicken in any British version (live in Britain and had "Sunday roast" weekly for almost 40 years in many places).

    1. Thank you, Perdita! I usually find a way to put my spin on recipes. I don't think I can get goose fat. If I could, I would try that. Enjoy!