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Traditional Irish Roasted Potatoes

A close-up of perfectly crispy and golden-brown Irish Roasted Potatoes piled high in a white serving bowl.
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A recipe for making crispy on the outside and fluffy on the inside roasted potatoes using traditional Irish methods, often involving animal fat.

Ingredients

Scale
  • 2 lbs Russet or Desiree potatoes, peeled and cut into 1.5-inch chunks
  • 4 tablespoons beef dripping or duck fat (or high-heat oil for vegetarian option)
  • 1 large yellow onion, quartered
  • 2 sprigs fresh rosemary
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil and cook for 8 minutes until the edges start to soften slightly. Do not overcook.
  3. Drain the potatoes thoroughly in a colander. Shake the colander gently to rough up the edges of the potatoes; this helps create a crispier exterior.
  4. Place the beef dripping or duck fat in a large roasting pan and heat it in the preheated oven for 5 minutes until shimmering hot.
  5. Carefully remove the hot pan from the oven. Add the roughed-up potatoes, onion quarters, and rosemary sprigs to the hot fat. Toss gently to coat all the potatoes.
  6. Return the pan to the oven and roast for 30 minutes.
  7. Remove the pan, turn the potatoes using a spatula, and sprinkle with salt and pepper.
  8. Return to the oven and roast for another 20 to 30 minutes, or until the potatoes are deep golden brown and very crisp.
  9. Remove the rosemary sprigs before serving.

Notes

  • For the best crisp, ensure your fat is very hot before adding the potatoes.
  • If you do not have beef dripping, use lard or duck fat for the most authentic flavor. Vegetable shortening or high-heat oil can substitute if needed.
  • Serve these potatoes alongside roasted meats or as part of a traditional Sunday dinner.

Nutrition

Find it online: https://savoryskies.com/irish-roasted-potatoes-recipe/