Directions
- 1Peel the Maris Piper potatoes, making sure there are no lumps, bumps, or eyes.
- 2Halve the peeled potatoes to ensure even sizing for cooking.
- 3Add a beef stock pot or cube into a pot of water.
- 4Add a bay leaf to the water.
- 5Add a handful of peppercorns to the water.
- 6Add a sprig of rosemary to the water.
- 7Add some sprigs of thyme to the water.
- 8Add half a bulb of garlic to the water.
- 9Add half a small onion to the water.
- 10Add plenty of salt to the water, ensuring not to skimp.
- 11Place the halved potatoes into the cold, seasoned water.
- 12Parboil the potatoes until tender but not falling apart.
- 13Drain the parboiled potatoes into a colander.
- 14Carefully remove the potatoes one by one and place them on a drying rack to prevent them from breaking apart.
- 15Cover the potatoes with a tea towel and allow them to steam for approximately 10 minutes.
- 16Place beef fat into a baking tray and preheat the oven to 180 degrees Celsius with the tray inside.
- 17Mix 2 tablespoons of rice flour with half a teaspoon of garlic granules, half a teaspoon of celery salt, and a tiny bit of mustard powder in a bowl.
- 18Sprinkle the rice flour concoction evenly over the steamed potatoes using a sieve.
- 19Carefully place the floured potatoes into the hot beef fat in the baking tray, ensuring not to crowd them.
- 20Add the garlic and onion from the parboiling water to the baking tray with the potatoes.
- 21Add the rosemary and thyme from the parboiling water to the baking tray with the potatoes.
- 22Bake the potatoes in the oven until golden brown and crispy.
- 23Remove the roasted potatoes from the oven and serve.
Ingredients
- Maris Piper potatoes
- 1 beef stock pot
- 1 bay leaf
- 1 handful peppercorns
- 2 rosemary sprigs
- 2 thyme sprigs
- 0.5 garlic bulb
- 0.5 small onion
- salt
- beef fat
- 2 tablespoons rice flour
- 0.5 teaspoon garlic granules
- 0.5 teaspoon celery salt
- 0.25 teaspoon mustard powder
Equipment
peelerknifecutting boardpotcolanderdrying racktea towelbaking trayovenspoonsievebowl
Tips
- Ensure potatoes are evenly sized for consistent cooking.
- Thoroughly peel potatoes, removing all lumps, bumps, and eyes to avoid rotten spots.
- Add beef stock, bay leaf, peppercorns, rosemary, thyme, garlic, and onion to the boiling water for enhanced flavor.
- Do not skimp on the salt when seasoning the water.
- Always start parboiling potatoes in cold water.
- Carefully fish out potatoes one by one from the pot to prevent them from breaking apart.
- Steam the drained potatoes on a drying rack for about 10 minutes to remove excess moisture.
- Add rice flour and seasonings (garlic granules, celery salt, mustard powder) for an extra crispy coating.
- Use a sieve to get an even sprinkling of the rice flour mixture on the potatoes.
- Preheat the oven to 180 degrees Celsius with beef fat in the baking tray to ensure it's hot when the potatoes go in.
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