Place the potatoes in a pan of cold salted water and bring to a simmer. Cook for ten minutes or until the surface of the potatoes start to soften. Carefully tip the potatoes into a colander and leave to steam for twenty minutes.
Heat the oven to 225°C. Place a roasting tray into the oven and leave for fifteen minutes to get really hot. Take out and add the beef dripping. Put back into the oven for five minutes, take out, add the potatoes in a single layer and return to the oven. Cook for thirty minutes, then take out and carefully turn the potatoes. Season well with salt and pepper and cook for another 45 minutes or until golden and crispy.