Expert Level Roast Potatoes
Expert Level Roast Potatoes
Ingredients
For the Potatoes
- 2 pounds potatoes, even-sized, peeled
- 1/2 cup beef fat
For the Parboiling Liquid
- 1 beef stock cube, or 1 beef stock pot
- 1 bay leaf
- 1 tablespoon peppercorns
- 1 sprig rosemary
- 3 sprigs thyme
- 1/2 bulb garlic, smashed
- 1/2 onion, small
- 2 tablespoons salt
- 8 cups cold water
For the Flour Coating
- 2 tablespoons rice flour
- 1/2 teaspoon garlic granules
- 1/2 teaspoon celery salt
- 1/8 teaspoon mustard powder
Instructions
- 1
Peel the potatoes and cut them into even-sized pieces, roughly 1 1/2 to 2 inches. Ensure all 'lumps, bumps, or eyes' are removed and check for any rotten spots.
⏱️ 10 min
- 2
In a large pot, combine the cold water, beef stock cube (or pot), bay leaf, peppercorns, rosemary sprig, thyme sprigs, smashed garlic half-bulb, half a small onion, and salt. Bring the mixture to a boil over high heat.
⏱️ 5 min
- 3
Add the prepared potato pieces to the boiling seasoned water. Reduce heat to a simmer and parboil the potatoes until they are cooked through but not falling apart, about 10-15 minutes. They should be tender when pierced with a fork but still hold their shape.
⏱️ 15 min
- 4
Carefully drain the potatoes and the aromatics (garlic, onion, herbs) into a colander. Using a spoon, gently transfer the parboiled potatoes one by one onto a drying rack, ensuring they don't break apart too much. Allow the potatoes to steam and dry on the rack for about 10 minutes. Some potatoes may become slightly 'shmush' (broken/fluffy) which is desirable for crispiness.
⏱️ 10 min
- 5
While the potatoes are drying, preheat the oven to 375°F (190°C). Place the beef fat into a large baking tray and put it in the preheated oven to melt and get very hot, about 10-15 minutes.
⏱️ 15 min•🌡️ 375
- 6
In a small bowl, combine the rice flour, garlic granules, celery salt, and mustard powder. Mix well.
⏱️ 2 min
- 7
Using a sieve, evenly sprinkle the rice flour concoction over the parboiled potatoes on the drying rack, tossing gently to coat.
⏱️ 3 min
- 8
Carefully remove the hot baking tray with melted beef fat from the oven. Gently transfer the floured potatoes into the hot beef fat, ensuring the hot fat doesn't splash. Add the parboiled garlic bulb and onion from the parboiling step onto the tray with the potatoes, along with the rosemary and thyme sprigs.
⏱️ 5 min
- 9
Return the tray to the oven and roast for 45-60 minutes, or until the potatoes are deeply golden brown and crispy with 'jagged edges'. Flip the potatoes halfway through cooking for even crisping.
⏱️ 60 min•🌡️ 375
- 10
Remove from oven and serve immediately. Enjoy your expert-level roast potatoes!
Kitchen Tools
Nutrition Facts (per serving)
Expert Level Roast Potatoes
Ingredients
For the Potatoes
- 2 pounds potatoes, even-sized, peeled
- 1/2 cup beef fat
For the Parboiling Liquid
- 1 beef stock cube, or 1 beef stock pot
- 1 bay leaf
- 1 tablespoon peppercorns
- 1 sprig rosemary
- 3 sprigs thyme
- 1/2 bulb garlic, smashed
- 1/2 onion, small
- 2 tablespoons salt
- 8 cups cold water
For the Flour Coating
- 2 tablespoons rice flour
- 1/2 teaspoon garlic granules
- 1/2 teaspoon celery salt
- 1/8 teaspoon mustard powder
Instructions
- 1
Peel the potatoes and cut them into even-sized pieces, roughly 1 1/2 to 2 inches. Ensure all 'lumps, bumps, or eyes' are removed and check for any rotten spots.
⏱️ 10 min - 2
In a large pot, combine the cold water, beef stock cube (or pot), bay leaf, peppercorns, rosemary sprig, thyme sprigs, smashed garlic half-bulb, half a small onion, and salt. Bring the mixture to a boil over high heat.
⏱️ 5 min - 3
Add the prepared potato pieces to the boiling seasoned water. Reduce heat to a simmer and parboil the potatoes until they are cooked through but not falling apart, about 10-15 minutes. They should be tender when pierced with a fork but still hold their shape.
⏱️ 15 min - 4
Carefully drain the potatoes and the aromatics (garlic, onion, herbs) into a colander. Using a spoon, gently transfer the parboiled potatoes one by one onto a drying rack, ensuring they don't break apart too much. Allow the potatoes to steam and dry on the rack for about 10 minutes. Some potatoes may become slightly 'shmush' (broken/fluffy) which is desirable for crispiness.
⏱️ 10 min - 5
While the potatoes are drying, preheat the oven to 375°F (190°C). Place the beef fat into a large baking tray and put it in the preheated oven to melt and get very hot, about 10-15 minutes.
⏱️ 15 min•🌡️ 375 - 6
In a small bowl, combine the rice flour, garlic granules, celery salt, and mustard powder. Mix well.
⏱️ 2 min - 7
Using a sieve, evenly sprinkle the rice flour concoction over the parboiled potatoes on the drying rack, tossing gently to coat.
⏱️ 3 min - 8
Carefully remove the hot baking tray with melted beef fat from the oven. Gently transfer the floured potatoes into the hot beef fat, ensuring the hot fat doesn't splash. Add the parboiled garlic bulb and onion from the parboiling step onto the tray with the potatoes, along with the rosemary and thyme sprigs.
⏱️ 5 min - 9
Return the tray to the oven and roast for 45-60 minutes, or until the potatoes are deeply golden brown and crispy with 'jagged edges'. Flip the potatoes halfway through cooking for even crisping.
⏱️ 60 min•🌡️ 375 - 10
Remove from oven and serve immediately. Enjoy your expert-level roast potatoes!