Gordon Ramsay's crispy roast potatoes
There is nothing better than crispy golden potatoes that are sizzling out of the oven, and most people agree they are the best part of a Sunday roast.
It is very easy to make delicious roasties as long as you know the proper cooking technique, but if you get it wrong you risk your potatoes coming out too mushy, soggy or with no flavour.
However, cooking legend Gordon Ramsay has explained he has a “quick tip” to ensure you get your roast potatoes extra crispy every time by sharing his favourite recipe.
According to Gordon’s website, the best way to make the perfect roast potatoes is to make sure the oven tray is extremely hot before placing the potatoes to cook, and also shake the potatoes in semolina to help make them crispy on the outside but fluffy in the inside
In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”
How to make Gordon Ramsay’s crispiest roast potatoes
- 1.2kg of potatoes
- 100g of goose fat (or olive oil)
- One Garlic
- Two teaspoons of semolina
- Rosemary sprigs
- Salt and pepper
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To begin, prepare by preheating the oven to 200°C for a fan oven or 180°C for a gas oven. Peel your potatoes and cut them into large pieces.
Next, take a large pot of cold salted water and boil the potatoes for around six minutes. While the potatoes are boiling, add your fat or oil to a large roasting tray, and then place the tray in the oven in order to heat them up.
Once the potatoes have been partially boiled after six minutes, drain them using a colander and shake them while in the colander to fluff the edges up. Next, sprinkle the semolina and shake the potatoes again to make sure they are evenly coated.
Then allow the the potatoes to steam dry for five minutes. While the potatoes are drying, prepare the garlic by peeling them into garlic cloves. Leave the cloves while but crush them slightly with the back of a knife.
Take the hot tray out of the oven and add your potatoes, along with the garlic and rosemary. Spread them around the tray so they are coated with either the fat or oil, and then make sure they are spread evenly to make sure they all cook a the same time.
Now, it is time to cook. Roast the potatoes for around 40 to 45 minutes, and make sure to check on them every 15 minutes in order to turn them so they come deliciously golden brown.
Take them out of the oven and reason them generously with salt and pepper, and your perfectly crispy potatoes are ready to be served.
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