roasted beef roasties
We’ve just seen the back of national chip week for another year! That’s the excuse you needed to have chips tonight sorted then. In celebration of this auspicious occasion, Albert Bartlett sent me some Innovator potatoes to try out. They’re a floury general-purpose type so I cooked ’em a bunch of ways. My favourite were these beef dripping-soaked gold nuggets which lit up the Sunday roast.
They made some pretty mean chips too. They were made in the standard ActiFry way, tossed with a little garlic salt. As crisp yet fluffy as you’d expect.
To make these you need to set a rack over your roasting dish. Plonk a beef roasting joint over par-boiled potatoes and let it go to work. I have one of these Retro Roasters with the rack built into it which is perfect. The fats and juices from the meat drip down slowly on to the potatoes which are thirsty for flavour. You’ll get a deep crunch giving way to fudgy-textured spuds, with dark pieces of concentrated beef fat crowding the pan ripe for scooping up with slightly-scorched fingers.
If you’re not dribbling already, there’s something wrong with you. Or vegetarian, I guess. Go try.
Thanks to Albert Bartlett for the spuds to try.