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Gordon Ramsay has revealed the seven essential ingredients for perfect roast potatoes. As one of the most beloved side dishes and arguably the highlight of a roast dinner, it’s vital to get your roasties spot on.
However, achieving the perfect roast potato isn’t always straightforward. So, the Hell’s Kitchen chef has shared his ultimate tip to ensure your roast potatoes are consistently crispy and golden.
The key to mastering them isn’t bicarbonate soda, as many recipes suggest, but semolina, which is supposedly better suited for the same job.
Bicarbonate soda is typically used to initiate the ‘Maillard reaction’. This is the process responsible for browning the potatoes and giving them a delicious, light crunch. However, Ramsay advocates for semolina, claiming it performs the same job more effectively.
His recipe serves around four to six people, but isn’t suitable for vegetarians or vegans, according to the Mirror. Learn more here at Gordon Ramsay Restaurants.
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 all the potatoes before placing them in a large saucepan of water.
3. Add a pinch of salt to the water and wait for it to boil. Once it starts bubbling, set a timer for six minutes.
4. While the potatoes are boiling, grease a large roasting tray with some fat and place it in the oven to heat up.
5. After the six-minute timer goes off, drain the potatoes in a colander and give them a good shake.
6. Add the two tablespoons of semolina and give the potatoes another shake. Allow them to dry for approximately 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, transfer them to the oven tray and toss in the hot fat.
9. Add the crushed garlic and rosemary to the oven tray as well, then leave the potatoes to cook.
They should be left for about 40 to 45 minutes, with Gordon advising to turn them every 15 minutes.
10. The roasties are ready when they have turned golden brown. After removing them from the oven, season with salt and pepper, then serve.
Read more on Surrey Advertiser Online
