Sunday roasts will never be the same again once you've discovered Gordon Ramsay's chef-approved method for creating impossibly crispy, golden roast potatoes that could rival any gastropub.
The Secret Lies in the Preparation
According to the Michelin-starred chef, the journey to perfect roast potatoes begins long before they hit the oven. Ramsay insists on using Maris Piper potatoes, peeled and cut into even-sized chunks to ensure consistent cooking.
The Crucial Cooking Steps
Step 1: The Perfect Parboil
Place your potatoes in a pan of cold salted water, bring to the boil, and cook for about 8-10 minutes until just tender on the outside but still firm in the centre.
Step 2: Creating the Fluffy Edge
This is where Ramsay's magic happens. Drain the potatoes well, then return them to the pan and give them a good shake. This creates those all-important fluffy edges that will crisp up beautifully in the oven.
Step 3: The Flavour Infusion
While your potatoes are draining, heat a generous amount of goose or duck fat in a roasting tray in the oven until smoking hot. Ramsay recommends adding garlic cloves and rosemary sprigs to the fat for extra flavour.
The Golden Rule of Roasting
Carefully add your fluffed-up potatoes to the hot fat, turning them to coat evenly. Season well with sea salt and black pepper, then roast for 45-55 minutes, turning occasionally, until golden brown and crisp.
The result? Roast potatoes with a glass-like crunch giving way to a fluffy, steaming interior that will have your dinner guests begging for your secret.
Why This Method Works
- Parboiling creates a starchy surface that crisps perfectly
- Shaking the potatoes develops maximum fluffy edges
- Hot fat ensures immediate sizzling and prevents oil absorption
- Seasoning at the beginning allows flavours to penetrate
This professional technique transforms the humble potato into a show-stopping side dish that could easily become the star of your Sunday lunch.
