Stock-Roasted Potatoes with Rosemary

These potatoes are parboiled, roughed up, and roasted in a shallow layer of savory stock. The liquid seasons the centers as it reduces, while the exposed edges turn golden. Reduced-salt beef or chicken stock both work; choose one that suits the rest of the meal.

Recipe details

Yield: 4 side-dish servings
Prep: 15 minutes
Cook: 50–60 minutes
Equipment: large saucepan, colander, kettle, 9-by-13-inch metal roasting pan, heatproof measuring jug, spatula

Ingredients

2 pounds (900 grams) floury potatoes, such as Russet or Maris Piper
1 reduced-salt beef or chicken stock cube
1 cup (240 milliliters) boiling water
1/2 teaspoon dried rosemary, crushed between the fingers
Nonstick cooking spray, about 8 sprays
1/4 teaspoon black pepper
Fine salt only if needed after roasting

Method

Heat the oven to 400°F (200°C), or 375°F (190°C) fan. Put the empty roasting pan in the oven while it heats.
Peel the potatoes or scrub them well and leave some skin attached. Cut into even 1 1/2-inch pieces. Put them in a saucepan, cover with cold water by 1 inch, and bring to a boil. Lower to a steady simmer and cook 6–8 minutes. The outer 1/4 inch should be tender, but the centers should still resist a knife.
Meanwhile, dissolve the stock cube completely in the measured boiling water and stir in the rosemary and pepper.
Drain the potatoes thoroughly and leave them in the colander for 2 minutes so surface steam escapes. Return them to the dry pan, cover, and shake firmly several times. The corners should become fluffy and slightly ragged without the pieces breaking apart.
Carefully remove the hot roasting pan. Add the potatoes in one layer, pour the stock around rather than directly over them, and mist the tops with cooking spray. Roast 25 minutes.
Turn the potatoes, then roast another 20–30 minutes. They are ready when the stock has evaporated, the edges are deeply golden, and the centers crush easily with a fork. If liquid remains after the potatoes are tender, raise the oven to 425°F (220°C) for 5–10 minutes and watch closely.
Taste before adding salt because stock cubes vary considerably. Serve hot.

Why the method works

Floury potatoes develop a starchy coating when shaken after parboiling; those rough edges provide more surface area for browning. Letting them steam-dry prevents the stock from becoming unnecessarily diluted. A large metal pan matters because crowded potatoes trap steam and stay pale.

Troubleshooting and substitutions

If the potatoes stick, wait until a crust forms before turning them. Vegetable stock can replace beef or chicken stock, though the flavor will be different. Fresh rosemary may replace dried; use 1 1/2 teaspoons finely chopped. Check stock labels for allergens and salt content.

Storage

Cool leftovers promptly and refrigerate airtight for up to 4 days. Reheat in a 400°F (200°C) oven or air fryer until steaming hot and crisp. Do not store the potatoes at room temperature for more than 2 hours.

Stock-Roasted Potatoes with Rosemary