Ingredients:

  • 0 kg (4.4 lbs) Starchy Potatoes (Maris Piper, Russet, or King Edward), peeled and chopped into 4 cm pieces
  • 5 litres (6 cups) Water, for boiling
  • 1 tbsp (15g) Coarse Sea Salt, plus more for seasoning
  • 80 ml (5 tablespoons) High-Smoke Point Oil (e.g., Rapeseed/Canola oil, or Goose/Duck Fat)
  • 1 tsp (5g) Smoked Paprika (optional)
  • ½ tsp (2g) Freshly Ground Black Pepper
  • 120 ml (½ cup) Clear Runny Honey
  • 60 ml (¼ cup) Dijon Mustard (smooth)
  • 2 tbsp (30 ml) Whole Grain Mustard
  • 1 tbsp (15 ml) Apple Cider Vinegar
  • 2 cloves Garlic, minced very finely
  • 1 tbsp (15 ml) Extra Virgin Olive Oil
  • 1 tbsp (5g) Fresh Parsley or Chives, finely chopped (for garnish)

Instructions:

  1. Preheat oven to a searing 220°C (425°F). Place the roasting fat or oil into the roasting pan and place the pan inside the oven while it preheats.
  2. Place chopped potatoes and 1 tablespoon of salt in a large saucepan. Cover with water. Bring to a rapid boil and cook for exactly 8 to 10 minutes, until they are just tender enough to be pierced easily with a fork.
  3. Carefully drain the potatoes completely in a colander. Return the drained potatoes to the empty saucepan, cover tightly with the lid, and gently shake the pan vigorously for 30-45 seconds. This roughens up the surface, critical for maximum crisping.
  4. Carefully remove the hot roasting pan from the oven. Add the 'roughed up' potatoes to the hot fat. Toss thoroughly to ensure every potato is coated. Season with the remaining salt, pepper, and smoked paprika.
  5. Spread the potatoes in a single layer in the hot pan. Return to the 220°C (425°F) oven and roast for 25 minutes. Flip the potatoes and roast for another 10 minutes until they are deeply golden and crunchy.
  6. While the potatoes are crisping, prepare the glaze: whisk together the honey, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, and olive oil in a small bowl. Set aside.
  7. Reduce the oven temperature to 190°C (375°F). Pour half of the prepared honey mustard glaze over the hot, crispy potatoes. Toss quickly to coat evenly.
  8. Return the glazed potatoes to the oven for 5 to 7 minutes, until the glaze is bubbling, slightly sticky, and caramelized.
  9. Remove from the oven. Toss with the remaining glaze (optional, for extra stickiness) and garnish immediately with chopped fresh parsley or chives. Serve piping hot.