Ultimate Roast Potatoes

Steps

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1. 1
   Choose the correct starchy potato variety. Peel and rinse the potatoes, then cut them into roughly 5cm chunks of uniform size.
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2. 2
   Place the potatoes in a large pot with two garlic cloves, two bay leaves, two sprigs each of thyme and rosemary, a pinch of salt, and beef stock. Cover and bring to a light boil over medium heat, then uncover and simmer for about 30 minutes until the potatoes are fork-tender and almost falling apart.
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3. 3
   Transfer the potatoes to a colander and let them steam for 6–7 minutes to evaporate any surface moisture. Reserve the stock for gravy or soups.
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4. 4
   Gently toss the potatoes in the colander to roughen up the exterior while being careful not to break them apart.
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5. 5
   Preheat the oven to 200°C fan-forced. Place a stovetop-safe roasting tray over medium-high heat, add enough beef tallow to reach 5mm depth, and let it melt. Ensure the tray is stovetop-safe; if not, heat it in the oven instead.
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6. 6
   Maintain the fat temperature between 180–200°C. Carefully place the potatoes in the tray in a single layer and fry for 5–6 minutes until golden brown on one side, then carefully flip each one over individually.
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7. 7
   Transfer the entire tray to the 200°C oven and roast for 25 minutes. If any potatoes stick to the bottom, use a fish slice to scrape them free.
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8. 8
   Remove from the oven and flip the potatoes over. Add the remaining garlic, bay leaves, rosemary, and thyme, then shake the tray to distribute them.
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9. 9
   Return to the oven and roast for a further 30 minutes until the potatoes are golden brown and crunchy all over.
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10. 10
    Transfer the potatoes to a paper-towel-lined bowl to drain briefly, then place on a serving platter, season with flaky sea salt, and serve immediately.