TikTok user advises on how to make 'perfect' roast potatoes
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For last minute Christmas dinner preparations, look no further than Gordon Ramsay’s best recipes. The chef’s roast potatoes recipe serves four to six people and promises “crispy, golden” results.
Gordon Ramsay has shared his roast potatoes recipe on his website, Gordan Ramsay Restaurants. The ingredients are simple, as well as the method, showing foodies how to cook roasties in less than an hour.
As well as the ingredients and method, Gordon shared his top tips for the perfect potatoes.
He said: “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 my favourite spicy combination – toss the potatoes with half a teaspoon of turmeric and a pinch of chilli flakes before roasting.”
Gordon also noted that choosing the right fat is important for best results.
Most of the chefs at his restaurants use duck fat or beef dripping for roasties, and Gordon said that “duck fat is superior not just for its flavour but for the colour it gives the roasties”.
However, olive oil is the healthier option and “is great if you’re making a vegan or vegetarian roast dinner”.
The chef added: “There’s no need to use a pricey extra virgin olive oil that’s designed for drizzling and dressings – the heat of the oven will crush its special characteristics and you’ll be wasting your money.”
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
First, preheat the oven to 200°C, fan 180°C, or gas number six.
Peel the potatoes before chopping them into large chunks and placing them in a large saucepan of cold salted water. Bring to the boil then simmer for about six minutes.
Meanwhile, add the goose fat (or duck fat or oil) to a large roasting tray and place in the oven to heat up.
Drain the potatoes in a colander and give them a gentle shake to fluff up the edges.
Next, sprinkle over the semolina, shake again to coat them evenly, and then leave to steam dry for five minutes.
Leave the garlic cloves whole but crush them lightly with the back of your hand, or by using the flat side of a large knife.
Carefully add the potatoes to the hot tray along with the garlic and rosemary.
Toss them to coat in the fat, before spreading them 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.
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