There is nothing better than crispy golden potatoes that are sizzling out of the oven, and most people agree they are the best part of a Sunday roast.
It is very easy to make delicious roasties as long as you know the proper cooking technique, but if you get it wrong you risk your potatoes coming out too mushy, soggy or with no flavour.
However, cooking legend Gordon Ramsay has explained he has a “quick tip” to ensure you get your roast potatoes extra crispy every time by sharing his favourite recipe.
According to Gordon’s website, the best way to make the perfect roast potatoes is to make sure the oven tray is extremely hot before placing the potatoes to cook, and also shake the potatoes in semolina to help make them crispy on the outside but fluffy in the inside
In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”
READ MORE:Recipe for ‘deliciously’ crispy roast potatoes with garlic and sage
How to make Gordon Ramsay's crispiest roast potatoes
Ingredients
- 1.2kg of potatoes
- 100g of goose fat (or olive oil)
- One Garlic
- Two teaspoons of semolina
- Rosemary sprigs
- Salt and pepper
Instructions
To begin, prepare by preheating the oven to 200°C for a fan oven or 180°C for a gas oven. Peel your potatoes and cut them into large pieces.
Next, take a large pot of cold salted water and boil the potatoes for around six minutes. While the potatoes are boiling, add your fat or oil to a large roasting tray, and then place the tray in the oven in order to heat them up.
Once the potatoes have been partially boiled after six minutes, drain them using a colander and shake them while in the colander to fluff the edges up. Next, sprinkle the semolina and shake the potatoes again to make sure they are evenly coated.
Then allow the the potatoes to steam dry for five minutes. While the potatoes are drying, prepare the garlic by peeling them into garlic cloves. Leave the cloves while but crush them slightly with the back of a knife.
Take the hot tray out of the oven and add your potatoes, along with the garlic and rosemary. Spread them around the tray so they are coated with either the fat or oil, and then make sure they are spread evenly to make sure they all cook a the same time.
Now, it is time to cook. Roast the potatoes for around 40 to 45 minutes, and make sure to check on them every 15 minutes in order to turn them so they come deliciously golden brown.
Take them out of the oven and reason them generously with salt and pepper, and your perfectly crispy potatoes are ready to be served.
FAQs
How does Gordon Ramsay make the best roast potatoes? Sprinkling the potatoes with semolina helps Gordon achieve a super crispy crust to his roast potatoes. He also likes to use goose or duck fat but olive oil is a good alternative.
How does Gordon Ramsay make perfect roast potatoes? ›
How does Gordon Ramsay make the best roast potatoes? Sprinkling the potatoes with semolina helps Gordon achieve a super crispy crust to his roast potatoes. He also likes to use goose or duck fat but olive oil is a good alternative.
How do you keep roast potatoes crispy? ›
How do you keep roast potatoes warm and crispy? Don't. Let them cool. Just before you need to serve them (5–10 minutes, depending on how cool they are) put them in a hot oven, That should crisp them up nicely, and warm them too.
How does Gordon Ramsay make potatoes? ›
Carefully add the potatoes to the hot tray along with the garlic and rosemary. Toss to coat in the fat and spread out in a single layer so they cook evenly. Roast for 40-45 minutes, turning every 15 minutes, until crisp and golden brown. Season with sea salt and freshly ground black pepper to serve.
Why can't i get my roast potatoes crispy? ›
Preheat the fat. While the potatoes parboil, add the oil or butter to the roasting pan, transfer it to the warm oven, and heat it for about 5 minutes before adding the potatoes. This allows the outside of the potatoes to crisp up nicely and not just absorb the cold fat when you put them in the oven.
What oil does Gordon Ramsay use for roast potatoes? ›
For Gordon's roast potato recipe you'll need: 1.2kg floury potatoes, such as Maris Piper or King Edward. 100g goose or duck fat (or olive oil) 2 tbsp semolina.
What is the best oil or fat for roast potatoes? ›
Goose fat is one of the first choices for roast potatoes because first of all – it tastes nice! It has a really rich flavour compared to your more common vegetable oils. It's a bit like how cooking your roast potatoes in dripping from your turkey can add more flavour to your spuds too – they're both animal fats.
Why does vinegar make potatoes crispy? ›
The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.
Does soaking potatoes in water make them crispier? ›
Soaking the sliced potatoes in water helps to draw out some of the starch from the middle of the potato, resulting in a sturdier, crispier French fry.
Why won t my home fries get crispy? ›
The secret to getting a crispy surface on home fries is to make sure the potatoes aren't warm when you pan-fry them. In this recipe, we precook the potatoes and let them cool to room temperature before they hit the buttered pan, ensuring perfectly crusty and crispy edges.
Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.
Why do chefs soak potatoes in water? ›
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
What are the best potatoes for roasting? ›
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.
Why are restaurant baked potatoes so good? ›
People are often accustomed to placing their taters on a baking sheet with parchment paper or wrapping their spuds in foil. But one of the reasons why restaurant baked potatoes taste so good is because kitchens know that using wire racks or oven grates allows all sides of the spuds to be exposed to hot air.
How do restaurants prepare roast potatoes? ›
Parboiling: This involves partially cooking the potatoes in boiling water before finishing them in the oven, on the grill, or in a fryer.
Why do you soak potatoes in water before roasting? ›
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
Should you boil potatoes first before roasting? ›
Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.
How to prepare roast potatoes in advance Jamie Oliver? ›
Method
- Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). ...
- Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes. ...
- Place the goose fat or butter and 1 tablespoon of oil in your largest roasting tray. ...
- Cover and pop in the fridge overnight.
