Perfecting your roast potatoes is truly an art, with many striving to achieve that divine ‘Goldilocks’ consistency – not too soft, but not too crunchy. And now this may be achievable with Gordon Ramsay’s recipe
Potatoes can truly make or break a Sunday roast – but Gordon Ramsay’s easy recipe is the key to mastering them.
Perfecting your tatties is truly an art, with many striving to achieve that divine ‘Goldilocks’ consistency – not too soft, but not too crunchy. And now, Gordon Ramsey’s simple five-step guidance makes this far easier to achieve.
The British Hell’s Kitchen chef shared the delicious recipe on his official website, unveiling that you only need seven ingredients to get underway with the cooking. Unlike many roast techniques, this one surprisingly doesn’t include bicarbonate soda which is often used 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.
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. Put on a timer for six minutes when it starts to bubble.
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 this 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 that 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.
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