# The Best Roast Potatoes Ever Made

A detailed recipe for making crispy and flavorful roast potatoes using expert techniques and specific seasonings.

- Total time: 60 min
- Cuisine: British
- Category: Side
- Language: en

## 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

## Instructions

1. Peel the Maris Piper potatoes, making sure there are no lumps, bumps, or eyes.
2. Halve the peeled potatoes to ensure even sizing for cooking.
3. Add a beef stock pot or cube into a pot of water.
4. Add a bay leaf to the water.
5. Add a handful of peppercorns to the water.
6. Add a sprig of rosemary to the water.
7. Add some sprigs of thyme to the water.
8. Add half a bulb of garlic to the water.
9. Add half a small onion to the water.
10. Add plenty of salt to the water, ensuring not to skimp.
11. Place the halved potatoes into the cold, seasoned water.
12. Parboil the potatoes until tender but not falling apart.
13. Drain the parboiled potatoes into a colander.
14. Carefully remove the potatoes one by one and place them on a drying rack to prevent them from breaking apart.
15. Cover the potatoes with a tea towel and allow them to steam for approximately 10 minutes.
16. Place beef fat into a baking tray and preheat the oven to 180 degrees Celsius with the tray inside.
17. Mix 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.
18. Sprinkle the rice flour concoction evenly over the steamed potatoes using a sieve.
19. Carefully place the floured potatoes into the hot beef fat in the baking tray, ensuring not to crowd them.
20. Add the garlic and onion from the parboiling water to the baking tray with the potatoes.
21. Add the rosemary and thyme from the parboiling water to the baking tray with the potatoes.
22. Bake the potatoes in the oven until golden brown and crispy.
23. Remove the roasted potatoes from the oven and serve.

## Equipment

- peeler
- knife
- cutting board
- pot
- colander
- drying rack
- tea towel
- baking tray
- oven
- spoon
- sieve
- bowl

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1CycGxKqtK/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/772c7342-6852-4d43-8502-0f1046dfd396
- Extracted: 2025-12-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt