Beef Dripping Roast Potatoes with Rosemary & Lemon Salt

1. Fiill a large pan with water. Add a large pinch of salt. Cover and put on a high heat to come to the boil. Preheat your oven to 200°C/Fan 180°C/Gas 6.

2. Scrub and peel the potatoes. Chop them into roughly equal-sized chunks, around 3-4cm across. Pop them in a large colander and rinse them under cold water to get rid of some of the starch. When the water in the pan is boiling, add the potatoes. Bring back to a gentle simmer, and then simmer for 4 mins.

3. Drain the potatoes, then gently shake the potatoes to rough up the edges (this will help them crisp up in the oven). Lay a clean tea towel on your kitchen surface and tip the potatoes out onto them. Spread the potatoes out and let them steam-dry for 5-10 mins.

4. While the potatoes simmer and dry, put 75g beef dripping into a large roasting tin. Pop it into the oven to heat for 10-15 mins.

5. Take the tin out of the oven and add the potatoes. Turn them a few times to coat in the hot dripping. Make sure the potatoes aren't too crowded in the tin – it's better to use two tins and give the spuds room to roast, rather than cramming them in so they end up steaming. Roast for 40-50 mins, turning them once or twice, till they’re golden brown all over. Open the oven door every 15 mins briefly to let out any steam.

6. While the potatoes roast, strip 10g rosemary leaves off their woody sprigs and pop them in a small blender. Finely grate in the lemon zest. Add 10g sea salt. Blitz till combined and sandy.

7. When the potatoes are crisp and golden brown, remove from the oven. Lift them out of the tin with a slotted spoon and transfer to a bowl. Add 2 tsp of the rosemary & lemon salt. Toss to coat. Transfer to a warm serving dish and serve.

8. Love Your Leftovers
The leftover rosemary & lemon salt will keep for a few months in an airtight tub or jar. Sprinkle it over roast veg, dust it over bread before baking, or add it to unsalted butter and use that to top steaks and fish.