Gordon Ramsay's £1.50 roast potato trick that promises 'crispy and golden'
While many people hope to achieve perfectly crisp potatoes, it doesn't always go to plan. Thankfully, Gordon Ramsay has shared his foolproof method for any cook to use
According to Gordon Ramsay, there are seven ingredients needed for perfect roast potatoes. Roasties are one of the most popular side dishes, and arguably the best part of a roast dinner, so it's crucial you get them right.
But it's not always that easy, and so the Hell's Kitchen chef has shared his ultimate trick to ensure your roast potatoes are crispy and golden every single time. The key to mastering them isn't bicarbonate soda, as many recipes state, but semolina, which is supposedly better at exactly the same job.
Usually, people use bicarbonate soda to kickstart the so-called 'Maillard reaction'. This is the process in which potato browning occurs, allowing the tatties to develop a tasty, light crunch. Instead, Ramsay recommends semolina, which is supposedly better at exactly the same job. His recipe serves around four to six people but isn't suitable for vegetarians or vegans.
His recipe serves around four to six people, but isn't suitable for vegetarians or vegans.
Ingredients
100g of duck or goose fat, or olive oil if preferred
Two tablespoons of semolina
Two garlic cloves
1.2kg of floury potatoes - either Maris Pipers or King Edwards
A handful of rosemary sprigs
A sprinkle of salt and black pepper
Recipe
1. Preheat your oven to 200°C or gas mark 6.
2. Peel and chop up all the potatoes before placing them in a large saucepan of water.
3. Sprinkle a little salt into the water while waiting for it to boil. When it starts to bubble, set a timer for six minutes.
4. While the potatoes are boiling, rub some fat around a large roasting tray and place this in the oven to heat up.
5. Once the six-minute timer's up, drain the potatoes in a colander and give them a good shake.
6. Add the two tablespoons of semolina before shaking the potatoes again. These should be left to dry for around five minutes.
7. Meanwhile, crush the two garlic cloves using the flat side of a knife.
8. When the potatoes are ready, place them inside the oven tray and toss in the fat, which should now be piping hot.
9. Add the crushed garlic and rosemary to the oven tray too, before leaving the potatoes to cook. These should be left for around 40 to 45 minutes, though Gordon recommends turning them every 15 minutes.
10. The roasties are good to go when they look golden brown. Once removed from the oven, they should be seasoned with salt and pepper before serving.
An earlier version of this story was published in April 2024
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