Beef dripping potatoes
When I make roast potatoes for other people I am invariably asked, “how do these taste so good?” – my secret is beef dripping! Beef dripping potatoes are one of my favourite snacks!
As a result of nutrition misinformation many people believe that saturated fats from animals are bad for our health and contribute to heart disease. However, this line of thinking was developed as a result of unreliable science and there has been many studies in recent years that have disproven the fabricated link between saturated fat and cardiovascular disease.
You can read about where the fear of saturated fat came from in more detail in this post. In a nutshell because saturated fats contain no double bonds they are more stable for cooking with and are less likely to release free radicals, which are dangerous for your body. Using animal fats in your cooking is an excellent choice for your health and will add amazing flavour to any dish you’re making. Beef dripping in particular is the ideal fat to use for roasting potatoes. It adds a deep, rich flavour that is far superior to any other cooking fat.
Be generous with the amount of beef dripping you use and be sure to sprinkle on plenty of salt and pepper. You can buy beef dripping at your local supermarket or try to collect the fat next time you roast a leg of beef.
These roasted potatoes make a delicious accompaniment to any meal, particularly roast dinners. They can be enjoyed as a tasty and filling snack that you can feel good about feeding your family. Kids will love them! White potatoes provide our bodies with B6, potassium, vitamin C and manganese, and the high quality saturated fats from the beef dripping can help absorption of some these essential nutrients.
- 6 white potatoes (any sort) – washed but not peeled
- 2 tbs beef dripping
- 2 sprigs rosemary
- Salt and pepper
- Preheat the oven to 200°C. Place 1 1/2 tbs of beef dripping on a baking tray and put it in the oven to melt it.
- Roughly chop the washed potatoes into 2cm pieces.
- Once the beef dripping has melted remove the tray from the oven and place the potatoes on the tray, then stir them around to coat in the beef dripping. Add a generous sprinkle of salt and pepper. Place in the oven and cook for about 15 minutes or until the potatoes begin to brown.
- Remove from the oven and use a spatula to loosen the potatoes to make sure they do not stuck to the tray. Spoon on the remaining beef dripping and mix to spread it over the potatoes as it melts. Drop in the sprigs of rosemary around the tray and then return to the oven for a further 10 minutes.
- Remove the potatoes from the oven and transfer to a plate to serve. In the picture I dropped on some semi-cooked cherry tomatoes to add colour and interest to the dish. Enjoy the magical flavour of beef dripping potatoes!