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Begin by peeling the russets, making sure to remove any lumps, bumps, or eyes. Cut the potatoes in half.
In a pot of cold water, dissolve a beef stock pot or cube. Add a bay leaf, a handful of peppercorns, a sprig of rosemary, some sprigs of thyme, half a bulb of garlic, and half a small onion. Season the water generously with salt.
Introduce the halved potatoes into the seasoned water and parboil them.
Once parboiled, drain the potatoes in a colander and allow them to steam for about 10 minutes.
While the potatoes are steaming, preheat your oven to 180 degrees Celsius and place some beef fat in the oven to melt.
In a small bowl, combine a couple of tablespoons of rice flour with half a teaspoon of garlic granules, half a teaspoon of celery salt, and a pinch of mustard powder.
Using a sieve, evenly dust the rice flour mixture over the potatoes.
Carefully mix in the garlic, onion, rosemary, and thyme with the potatoes.
Return the seasoned potatoes to the oven to roast.