The Best Roast Potatoes Ever Made

60 mins
Serves 1
facebook.com

Directions

  1. 1Peel the Maris Piper potatoes, making sure there are no lumps, bumps, or eyes.
  2. 2Peel the Maris Piper potatoes, making sure there are no lumps, bumps, or eyes.
  3. 3Peel the Maris Piper potatoes, making sure there are no lumps, bumps, or eyes.
  4. 4Halve the peeled potatoes to ensure even sizing for cooking.
  5. 5Halve the peeled potatoes to ensure even sizing for cooking.
  6. 6Halve the peeled potatoes to ensure even sizing for cooking.
  7. 7Add a beef stock pot or cube into a pot of water.
  8. 8Add a beef stock pot or cube into a pot of water.
  9. 9Add a beef stock pot or cube into a pot of water.
  10. 10Add a bay leaf to the water.
  11. 11Add a bay leaf to the water.
  12. 12Add a bay leaf to the water.
  13. 13Add a handful of peppercorns to the water.
  14. 14Add a handful of peppercorns to the water.
  15. 15Add a handful of peppercorns to the water.
  16. 16Add a sprig of rosemary to the water.
  17. 17Add a sprig of rosemary to the water.
  18. 18Add a sprig of rosemary to the water.
  19. 19Add some sprigs of thyme to the water.
  20. 20Add some sprigs of thyme to the water.
  21. 21Add some sprigs of thyme to the water.
  22. 22Add half a bulb of garlic to the water.
  23. 23Add half a bulb of garlic to the water.
  24. 24Add half a bulb of garlic to the water.
  25. 25Add half a small onion to the water.
  26. 26Add half a small onion to the water.
  27. 27Add half a small onion to the water.
  28. 28Add plenty of salt to the water, ensuring not to skimp.
  29. 29Add plenty of salt to the water, ensuring not to skimp.
  30. 30Add plenty of salt to the water, ensuring not to skimp.
  31. 31Place the halved potatoes into the cold, seasoned water.
  32. 32Place the halved potatoes into the cold, seasoned water.
  33. 33Place the halved potatoes into the cold, seasoned water.
  34. 34Parboil the potatoes until tender but not falling apart.
  35. 35Parboil the potatoes until tender but not falling apart.
  36. 36Parboil the potatoes until tender but not falling apart.
  37. 37Drain the parboiled potatoes into a colander.
  38. 38Drain the parboiled potatoes into a colander.
  39. 39Drain the parboiled potatoes into a colander.
  40. 40Carefully remove the potatoes one by one and place them on a drying rack to prevent them from breaking apart.
  41. 41Carefully remove the potatoes one by one and place them on a drying rack to prevent them from breaking apart.
  42. 42Carefully remove the potatoes one by one and place them on a drying rack to prevent them from breaking apart.
  43. 43Cover the potatoes with a tea towel and allow them to steam for approximately 10 minutes.
  44. 44Cover the potatoes with a tea towel and allow them to steam for approximately 10 minutes.
  45. 45Cover the potatoes with a tea towel and allow them to steam for approximately 10 minutes.
  46. 46Place beef fat into a baking tray and preheat the oven to 180 degrees Celsius with the tray inside.
  47. 47Place beef fat into a baking tray and preheat the oven to 180 degrees Celsius with the tray inside.
  48. 48Place beef fat into a baking tray and preheat the oven to 180 degrees Celsius with the tray inside.
  49. 49Mix 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.
  50. 50Mix 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.
  51. 51Mix 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.
  52. 52Sprinkle the rice flour concoction evenly over the steamed potatoes using a sieve.
  53. 53Sprinkle the rice flour concoction evenly over the steamed potatoes using a sieve.
  54. 54Sprinkle the rice flour concoction evenly over the steamed potatoes using a sieve.
  55. 55Carefully place the floured potatoes into the hot beef fat in the baking tray, ensuring not to crowd them.
  56. 56Carefully place the floured potatoes into the hot beef fat in the baking tray, ensuring not to crowd them.
  57. 57Carefully place the floured potatoes into the hot beef fat in the baking tray, ensuring not to crowd them.
  58. 58Add the garlic and onion from the parboiling water to the baking tray with the potatoes.
  59. 59Add the garlic and onion from the parboiling water to the baking tray with the potatoes.
  60. 60Add the garlic and onion from the parboiling water to the baking tray with the potatoes.
  61. 61Add the rosemary and thyme from the parboiling water to the baking tray with the potatoes.
  62. 62Add the rosemary and thyme from the parboiling water to the baking tray with the potatoes.
  63. 63Add the rosemary and thyme from the parboiling water to the baking tray with the potatoes.
  64. 64Bake the potatoes in the oven until golden brown and crispy.
  65. 65Bake the potatoes in the oven until golden brown and crispy.
  66. 66Bake the potatoes in the oven until golden brown and crispy.
  67. 67Remove the roasted potatoes from the oven and serve.
  68. 68Remove the roasted potatoes from the oven and serve.
  69. 69Remove the roasted potatoes from the oven and serve.

Ingredients

  • Maris Piper potatoes
  • Maris Piper potatoes
  • Maris Piper potatoes
  • 1 beef stock pot
  • 1 beef stock pot
  • 1 beef stock pot
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 handful peppercorns
  • 1 handful peppercorns
  • 1 handful peppercorns
  • 2 rosemary sprigs
  • 2 rosemary sprigs
  • 2 rosemary sprigs
  • 2 thyme sprigs
  • 2 thyme sprigs
  • 2 thyme sprigs
  • 0.5 garlic bulb
  • 0.5 garlic bulb
  • 0.5 garlic bulb
  • 0.5 small onion
  • 0.5 small onion
  • 0.5 small onion
  • salt
  • salt
  • salt
  • beef fat
  • beef fat
  • beef fat
  • 2 tablespoons rice flour
  • 2 tablespoons rice flour
  • 2 tablespoons rice flour
  • 0.5 teaspoon garlic granules
  • 0.5 teaspoon garlic granules
  • 0.5 teaspoon garlic granules
  • 0.5 teaspoon celery salt
  • 0.5 teaspoon celery salt
  • 0.5 teaspoon celery salt
  • 0.25 teaspoon mustard powder
  • 0.25 teaspoon mustard powder
  • 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.