2. Prepare the Roast Potatoes
- Boil the potatoes: Peel and cut the potatoes into large chunks. Boil them in salted water for about 10 minutes, just until the edges are soft but the centers are still firm. Drain and let them steam dry for a few minutes in the colander. Shaking them slightly will roughen the edges and create a crispy surface when roasted.
- Roast the potatoes: While the beef is roasting, place a roasting pan with olive oil or beef dripping in the oven to heat up. Once the oil is hot, carefully add the parboiled potatoes, garlic, rosemary, salt, and pepper. Toss the potatoes in the hot oil to coat them evenly.
- Crisp them up: Roast the potatoes at 400°F (200°C) for about 45 minutes, turning occasionally to ensure they get golden and crispy on all sides.
3. Serve
Once everything is ready, slice the roast beef thinly and serve it alongside the crispy roast potatoes. Don’t forget to pour over the juices from the roasting pan for extra flavor!