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British chef Gordon Ramsay often shares cooking tips and tricks with fans, including how to make a delicious Sunday roast dinner. One of his classic recipes include how to make crispy roast potatoes that are fluffy on the inside.
No Sunday lunch is complete without a tray filled with roast potatoes and, fortunately, they are very easy to make.
Gordon Ramsay has a range of different recipes on his website, showing fans the easiest and best ways to cook various dishes.
As for roast potatoes, Gordon has revealed a simple way to cook the dish so that foodies end up with “crispy, golden outsides while the middles remain fluffy”.
His recipe serves four to six people.
Ingredients
1.2kg floury potatoes, such as Maris Piper or King Edward
100g goose or duck fat (or olive oil)
Two tbsp semolina
Two garlic cloves
Few rosemary sprigs
Sea salt and freshly ground black pepper
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Method
Firstly, preheat the oven to 200°C, fan 180°C, or gas number six.
Peel the potatoes, chop into large chunks and place in a large saucepan of cold salted water.
Bring to the boil then simmer for about six minutes.
Meanwhile, add the goose fat, duck fat, or oil to a large roasting tray.
Place the roasting tray 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 evenly then leave to steam dry for five minutes.
Leave the garlic cloves whole but crush lightly with the back of your hand or the flat side of a large knife.
Next, 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 to 45 minutes, turning every 15 minutes, until crisp and golden brown.
Season with sea salt and freshly ground black pepper to serve.
To ensure a crispy outside and a fluffy inside to your potatoes, Gordon advised: “Shaking up the edges, coating in semolina and getting the fat really hot first all help ensure crispy, golden outsides while the middles remain fluffy.”
For a different flavour combination, try swapping the garlic and rosemary for something spicier – toss the potatoes with half a teaspoon of turmeric and a pinch of chilli flakes before roasting.
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