Roast potatoes are up there with everyone’s favourite side dishes – whether served alongside a steak or among the trimmings of a Sunday roast.
However, perfecting the art of making a golden, crispy roastie can be a matter of trial and error, with many approaches to be taken.
Gordon Ramsay’s simple and affordable method will only set you back £1.50 and you’ll be left with the most delicious roast potatoes.
The Hell’s Kitchen chef revealed the recipe on his official website, highlighting that you only need seven ingredients to get started.
Unlike many roasting methods, this one surprisingly omits bicarbonate of soda, also known as baking soda, which is often used to initiate the so-called “Maillard reaction,” a process responsible for the browning of potatoes, giving them a delicious, light crunch.
Instead, Ramsay suggests using semolina, which is purportedly more effective for this purpose.
His recipe serves approximately four to six people but is not 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
Instructions
Preheat your oven to 200°C or gas mark 6. Peel and chop all the potatoes, then place them in a large saucepan of water. Add a pinch of salt to the water while waiting for it to boil. Set a timer for six minutes once it starts to bubble.
While the potatoes are boiling, rub some fat around a large roasting tray and place it in the oven to heat up.
When the six-minute timer is up, drain the potatoes in a colander and give it a good shake. Add the two tablespoons of semolina and shake the potatoes again. Let them dry for about five minutes. Meanwhile, crush the two garlic cloves using the flat side of a knife.
When the potatoes are ready, place them in the heated roasting tray and toss them in the hot fat. Add the crushed garlic and rosemary to the roasting tray, and let the potatoes cook for around 40 to 45 minutes, turning them every 15 minutes as recommended by Gordon.
The roast potatoes are ready when they are golden brown. Once removed from the oven, season them with salt and pepper before serving.
