Gordon Ramsay’s twist on roast potatoes hailed ‘insanely good’ by cooking fans
The chef's recipe calls for an unlikely ingredient to create an any crispy exterior on the potatoes.
Cooking fans have confirmed that Gordon Ramsay's unique twist on roast potatoes is perfect for an extra crispy exterior and fluffy interior.
Not only can semolina provide an unbeatable crunch but it also absorbs excess moisture from the spuds, resulting in a fluffier interior.
According to the celebrity chef, it also adds a subtle nuttiness to the potatoes, elevating the popular side dish to a whole new level.
Ramsay demonstrated how to roast potatoes alongside his mother in a demonstration video ahead of Christmas, garnering praise from viewers who confirmed the results were incredible.
“These came out freaking delicious,” noted one commentator. “I made it for Thanksgiving and the family loved them, I make them regularly now.”
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Another chimed in: “I used fresh rosemary from the garden, turmeric, and dried thyme as that’s what I had. The flavor was insanely good…"
Ingredients:
1.2 kg floury potentates, such as Maris Piper or King Edward
100 grams of goose or duck fat (or olive oil)
Two tbsp semolina
Two garlic cloves
Few rosemary sprigs
Sea salt and freshly ground black pepper.
Method:
- Preheat the oven to 200C/Fan 180C/Gas Six. Peel the potatoes, chop them into large chunks, and place them in a large saucepan of cold salted water. Bring to the boil and simmer for about six minutes.
- Meanwhile, add the goose fat (or duck fat or oil) to a large roasting tray and place it in the oven to heat up.
- Drain the potatoes in a colander and give them a gentle shake to fluff up the edges. Sprinkle over the semolina, shake again to coat them evenly, then leave to steam dry for five minutes.
- Leave the garlic cloves whole but crush lightly with the back of your hand on the flat side of a large knife.
- Carefully add the potatoes to the hot tray with the garlic and rosemary. Toss to coat in the fat and spread out in a single layer so they cook evenly.
- Road for 40-45 minutes, turning every 15 minutes, until crisp and golden brown. Season with sea salt and freshly ground black pepper to serve.
