This Gordon Ramsay Roast Potatoes recipe is a crispy and fluffy recipe, which is made with semolina and goose fat. It’s the perfect side dish, ready in about 1 hour.
Jump to RecipeGordon Ramsay’s Best Roast Potatoes Recipe Ingredients
- 1.2kg floury potatoes (peeled + chunked)
- 100g goose/duck fat or olive oil
- 2 tbsp semolina
- 2 garlic cloves, smashed
- A few rosemary sprigs
- Sea salt + black pepper
How To Make Gordon Ramsay’s Best Roast Potatoes
- Prep and Parboil Potatoes: Preheat your oven to 400°F (200°C). Place the peeled and chunked potatoes in a large pot of cold, salted water. Bring to a boil and cook for 6 minutes.
- Drain and Fluff: Drain the potatoes thoroughly in a colander. Let them sit and steam dry for about 5 minutes. Then, shake the colander vigorously to rough up the edges of the potatoes.
- Coat with Semolina: Sprinkle the semolina over the fluffed potatoes and toss them until they have a light, sandy coating.
- Heat the Fat: Pour the goose fat or olive oil into a wide roasting tray and place it in the preheated oven for 10 minutes to get the fat scorching hot.
- Roast the Potatoes: Carefully add the potatoes, smashed garlic cloves, and rosemary sprigs to the hot tray. Toss well to coat everything in the hot fat. Roast for 40 to 45 minutes, turning the potatoes every 15 minutes to ensure they brown evenly on all sides.
- Season and Serve: Once the potatoes are golden brown and crispy, remove them from the oven. Sprinkle generously with sea salt and black pepper. Serve hot.
Recipe Tips
- How do I get the crispiest roast potatoes? The secret is a three-step process. First, parboil the potatoes. Second, let them steam dry completely and then shake them in a colander to rough up the edges. Third, toss them in very hot fat. That initial sizzle is what starts the crispy crust.
- Why use semolina? Tossing the fluffed potatoes in a light coating of semolina before roasting is a chef’s trick that draws out moisture and creates an incredibly crunchy, golden exterior.
- Can I use a different type of potato? For the best results with a fluffy inside, use a floury or starchy potato variety like Maris Piper, King Edward, or Russet potatoes.
- Why can’t I crowd the roasting tray? Giving the potatoes space in a single layer allows the hot air to circulate all around them. If they are crowded together, they will steam instead of roast, resulting in soggy, not crispy, potatoes.
What To Serve With Roast Potatoes
These perfect roast potatoes are the ultimate side dish for a classic roast dinner.
- Roast Chicken, Beef, or Lamb
- A rich, savory gravy
- Steamed green vegetables like broccoli or green beans
- Yorkshire Puddings
How To Store Roast Potatoes
Store: Let leftover roast potatoes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat: For the best results and to revive their crispiness, reheat the potatoes in an oven or air fryer at 400°F (200°C) for 10-15 minutes. Avoid reheating them in the microwave, which will make them soft.
Roast Potatoes Nutrition Facts
- Calories: 170kcal
- Protein: 3g
- Fat: 8g
- Carbohydrates: 22g
- Sugar: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use duck fat or olive oil instead of goose fat?
Yes, all three work wonderfully. Goose and duck fat will provide a richer, more savory flavor, while olive oil is a great vegetarian option that will still yield a very crispy result.
What does it mean to u0022steam dryu0022 the potatoes?
After draining the boiled potatoes, you simply leave them in the colander for a few minutes. The residual heat will cause the surface moisture to evaporate as steam. This is a crucial step for getting a dry surface, which is essential for a crispy finish.
Can I prepare these ahead of time?
Yes. You can parboil, drain, and fluff the potatoes in the morning. Let them cool completely, then cover and store them in the refrigerator. When you’re ready, toss them in the semolina and roast them in hot fat as directed.
Try More Recipes:
- Gordon Ramsay Fondant Potatoes Recipe
- Gordon Ramsay-Style Baked Potatoes Recipe
- Gordon Ramsay’s Truffle Mashed Potatoes Recipe
Gordon Ramsay’s Best Roast Potatoes Recipe
Course: Side DishCuisine: BritishDifficulty: Easy6
servings15
minutes45
minutes170
kcalThe ultimate roast potatoes with incredibly crispy, golden-brown edges and a light, fluffy center, achieved through a simple but effective parboiling and roasting method.
Ingredients
1.2kg floury potatoes (e.g., Russet, Maris Piper)
100g goose fat, duck fat, or olive oil
2 tbsp semolina
2 smashed garlic cloves
A few rosemary sprigs
Sea salt & black pepper
Directions
- Preheat oven to 400°F (200°C). Peel and chunk the potatoes.
- Parboil the potatoes in salted water for 6 minutes.
- Drain well, let them steam dry for 5 minutes, then shake in the colander to fluff up the edges.
- Toss the potatoes with the semolina until lightly coated.
- Heat the fat in a roasting tray in the oven for 10 minutes until very hot.
- Carefully add the potatoes, garlic, and rosemary to the hot fat and toss to coat.
- Roast for 40-45 minutes, turning every 15 minutes, until golden and crispy. Season with salt and pepper before serving.
Notes
- Shaking the parboiled potatoes to rough up the edges is the most important step for creating a crispy crust.
- Preheating the oil on the baking tray is essential for a non-greasy, crunchy result.
- Do not overcrowd the roasting tray; give the potatoes space to crisp up.
- For an extra flavor boost, add a squeeze of lemon zest just before serving.
