Recipe
Beef-Dripping Chips
Crisp, golden chips roasted in beef dripping, with fluffy centres, savoury richness and a sharp malt-vinegar finish for a classic British side dish, roast dinner or relaxed pub-style meal.
Ingredients
Method
40 mins prep35 mins cook75 mins total
Peel the potatoes if you like, then cut them into evenly sized chunky chips. Rinse under cold water until the water runs mostly clear, soak for at least 30 minutes, then drain and dry thoroughly.
Heat the oven to 220°C/200°C fan/gas 7. Put the beef dripping and vegetable oil in a large roasting tray and heat for 5 minutes.
Carefully add the dry chips to the hot fat, turning them to coat. Spread them in a single layer, using two trays if necessary.
Roast for 30–35 minutes, turning twice, until golden, crisp and tender inside.
Season generously with fine sea salt and serve immediately with malt vinegar.
Notes
Dry potatoes are essential for crisp chips and safer roasting.
Do not overcrowd the tray or the potatoes will steam.
For a richer result, replace the oil with another 25g beef dripping.
About this recipe
These beef-dripping chips are cut thick for a fluffy centre and roasted until their edges turn deeply golden. A short soak removes excess surface starch, while drying the potatoes carefully helps them crisp rather than steam. They make a generous, classic side for a roast dinner or relaxed pub-style meal.
Heating the dripping and oil in the tray gives the chips a head start as soon as they go into the oven. Turn them twice for even colouring, then season generously and serve straight away with malt vinegar. Use two trays if needed so the potatoes stay in a single layer.
