are an essential part of any good , and the crispier they are the better. When it comes to making a good batch of roasties there are key steps that can make or break them. Achieving that golden crispy exterior while remaining soft inside, is not something many people can master. However, with this one trick, that is about to change.
revealed the one key ingredient he adds to his potatoes to make sure they stay fluffy on the inside while remaining deliciously crispy on the outside. Sharing the recipe on his website, the five-step method is rather simple and doesn't require a lot of effort. But the homecooks who decide they want to make the delicious potatoes must not skip this one ingredient, and that is semolina. Coating the potatoes in the coarse flour is the secret to perfect roasties.
Ingredients for Gordon Ramsay's roast potatoes:- 1.2kg floury potatoes, such as Maris Piper or King Edward
- 100g goose or duck fat (or olive oil)
- 2 tbsp semolina
- 2 garlic cloves
- Few rosemary sprigs
- Sea salt and freshly ground black pepper
Method:
First thing you'll want to do is preheat your oven to 200C/Fan 180C/Gas mark 6. Next you'll want to peel your potatoes, chop them into large chunks and place them in a large saucepan of cold salted water. Bring the pan to the boil and let the potatoes simmer for about six minutes.
In the meantime, add the goose fat (or duck fat or oil) to a large roasting tray and place it in the oven to heat up.
Once the potatoes are done, drain them in a colander and give them a gentle shake to fluff up the edges. Sprinkle over the semolina before giving the potatoes another shake to ensure they are coat evenly and leaving them to steam dry for five minutes. Leave the garlic cloves whole but crush them lighly using the back or your hand or the flat side of a large knife.
Carefully add the potatoes to the hot tray along with the garlic and rosemary. Give them a toss to coat them in the fat before spreading them out in a single layer to cook evenly.
The final step is to roast the potatoes for 40 to 45 minutes, turning them every 15 minutes, until crisp and golden brown. Season with sea salt and freshly ground black pepper, before serving and enjoying.
