The Best Roast Potatoes Ever Made

Name: The Best Roast Potatoes Ever Made
Total time: 60 min
Cuisine: British
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

Serves 1

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The Best Roast Potatoes Ever Made

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Serves 1

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.

The Best Roast Potatoes Ever Made

Serves 1

facebook.com

The Best Roast Potatoes Ever Made

facebook.com

Serves 1

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.