Gordon Ramsay has revealed his unique twist on the classic British roast potato, swapping traditional flour or baking soda for semolina to achieve the perfect crunch. The celebrity chef claims that semolina, a coarse flour made from wheat germ, is the key to crispy outsides and fluffy middles.
Ramsay emphasises three essential steps: shaking the potatoes to fluff the edges, coating them in semolina, and ensuring the fat is piping hot before roasting. He recommends using goose fat or oil, and seasoning with sea salt and freshly ground peppercorns for optimal flavour.
For those seeking a spicier kick, Ramsay suggests adding half a teaspoon of turmeric and a pinch of chilli flakes. The method involves parboiling peeled, chunked potatoes for six minutes, then draining and shaking them with semolina. After steaming dry for five minutes, they are roasted with garlic and rosemary at 200C (fan 180C) for 40-45 minutes, turning every 15 minutes.
This technique promises golden, crispy roasties that are a staple on any British dinner table, perfect for Christmas or Sunday roasts.
