Gordon Ramsay’s roast potato recipe is a game changer and uses just one secret ingredient to make sure they are perfect every time – and they’re so easy to make
Potatoes can truly make or break an Easter 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’.
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This is the process in which potato browning occurs, allowing the tatties to develop a tasty, light crunch. Instead, Gordon 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
Method
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. Sprinkle the two tablespoons of semolina over the potatoes and give them another good shake. Let them dry for about five minutes.
7. In the meantime, use the flat side of a knife to crush the two garlic cloves.
8. Once the potatoes are ready, pop them into the oven tray and toss them in the now piping hot fat.
9. Toss the crushed garlic and rosemary into the oven tray as well, then let the potatoes roast. They should be left to cook for around 40 to 45 minutes, but Gordon suggests giving them a turn every 15 minutes.
10. When the roasties have turned a lovely golden brown, they’re ready to serve.
After taking them out of the oven, season them with salt and pepper before serving.
