Gordon Ramsay’s crispy roast potatoes

Roast potatoes are essential to any British roast dinner, but many struggle to make them just right.

The goal with roast potatoes is to achieve a crisp and crunchy outer later that remains fluffy on the inside.

Taking to her website Poppy Cooks, Poppy O’Toole, Michelin-trained chef turned potato enthusiast, has shared her recipe for the “ultimate roasties”.

She claimed that these are “the only roast potato you need in your life”.

Poppy added: “The only things you need are potatoes, salt and vegetable oil. Seriously, that’s it. Forget the fancy pants bicarbonate of soda or flour, who needs herbs or animal fat?

READ MORE: ‘Absolute game-changing’ recipe for ‘perfect’ yet ‘simple’ Yorkshire puddings

“Get the perfect crunchy roast potato following my simple steps. Perfect crunchy spuds every time. What more could you want?”


Four Maris piper potatoes, peeled and cut into equal-sized chunks

100ml vegetable oil

Plenty of salt


The first step is to cut up potatoes into large chunks for more surface area. The chef claimed that this will “help them get super crispy”.

Start with cold water in the pan and bring up to temperature with the potatoes in it.

The expert said: “Anything grown underground needs to start in cold water, anything overground can go straight into boiling water.”

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When the pan is boiling, heavily season the water with salt. Poppy noted: “You want it to taste almost like seawater.”

She claimed that salting the water not only helps with the flavour but also “keeps the nutrients locked in”.

Once the potatoes have been boiling for 10 to 15 minutes, “always” steam dry them. Drain and leave them in the colander with a tea towel over the top for 10 to 15 minutes.

Poppy claimed that the steam is a big help as it allows the potatoes to get “extra fluffy”.

The next step is to pre-heat the oil or fat in the tray before you add your spuds. This is “very important”. Preheat the oven to 220°C Fan/475°F/Gas Mark nine.

Once the potatoes are ready, give them a good toss in the tray to fluff them up and then carefully pour into the hot tray with the oil.

Cook the potatoes for 20 minutes then remove from the oven. Turn the heat down to 180°C Fan/400°F/Gas Mark six.

Give the potatoes a turn and return to the oven for a further 15 minutes. You may need less or more time so keep an eye out.

Once “golden and crunchy”, they are ready to go. Poppy said: “Sprinkle with a little more salt and enjoy the ultimate roasties.”

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