A few newsletters ago, I mentioned that I went to Hawksmoor for a Sunday roast. The highlight of the lunch was the roasted potatoes. So I got the recipe and gave it a whirl. Warning: You need beef drippings, which I didn’t have lying around. I picked up suet and demi-glace to replicate drippings; it’s worth the detour to a butcher shop.
Here’s the recipe:
Hawksmoor’s Beef Drippings Roast Potatoes
Serves 4 to 6
2 ½ to 3 pounds russet potatoes
Salt
1 head garlic, halved
3 sprigs rosemary
5 sprigs thyme
½ cup + 2 tablespoons beef drippings (alternatively use ¼ cup + 3 tablespoons beef suet and 3 tablespoons demi-glace)
1. Peel the potatoes and cut into 2-inch chunks. Rinse the potatoes until the water runs clear, 1 to 2 minutes.
2. Place the potatoes in a steamer basket and steam until the edges are soft and potatoes are just tender, 10 to 15 minutes. Drain the steamer pot and add the potatoes to it, cover with a lid, and shake the pan to “chuff” (aka rough up) the edges of the potatoes. Let cool completely, then season the potatoes with salt.
3. Heat the oven to 375 F. Melt the drippings (or suet and demi-glace; if you can’t get demiglace, use more suet) on a roasting pan or heavy baking sheet in the oven. Once melted, add the potatoes, coat them in the drippings, and spread them evenly around the pan. Add the garlic and herbs. Roast, turning every 10 minutes, until golden brown and crisp, 30-40 minutes. If your oven has convection, turn it on!
Yours in roasted taters and tater tots,
