Why roast beef with roast potatoes is a good choice
Preparing Roast Beef with Roast Potatoes at home allows you to control the cooking time for the perfect texture. The beef juices add extra flavour to the pan while the potatoes roast until they are crunchy. Using a single oven makes the process much easier to manage for any home cook. This combination provides a satisfying balance of soft meat and crispy vegetables.
How to cook roast beef with roast potatoes
Prepare the beef: Preheat your oven to 200C and rub the meat with oil, salt and pepper. Place the joint in the centre of a roasting tin. Brown the outside of the meat in a hot pan first if you want extra colour. Put the tin in the oven to start the roasting process.
Prepare the potatoes: Peel the potatoes and cut them into even chunks. Boil them in a large saucepan of salted water for about eight minutes. Drain the water and shake the potatoes in the colander to roughen the edges as this helps them become very crispy.
Roast together: Add the parboiled potatoes to the roasting tin around the beef. Toss them in the hot oil and sprinkle with dried rosemary. Return the tin to the oven for another forty five minutes. Turn the potatoes once during this time to ensure they brown evenly.
Rest and serve: Remove the beef from the oven and let it rest on a board for at least fifteen minutes. Keep the potatoes in the oven if they need more time to get crunchy. Slice the beef thinly across the grain and serve with the golden roast potatoes.
Important tips for roast beef with roast potatoes
Always take the meat out of the fridge thirty minutes before cooking so it reaches room temperature. This ensures your Roast Beef with Roast Potatoes cooks evenly all the way through. Choose a floury potato variety like Maris Piper or King Edward for the best results. Shaking the potatoes after draining is a vital step for creating those crunchy edges.
If you like your beef medium rare, use a meat thermometer to check the internal temperature. Let the meat rest properly so the juices stay inside instead of running out on the board. Resting also makes the meat much easier to slice into neat portions.
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pan-fried pork tenderloin or
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