Gordon Ramsay adds unique ingredient to his ‘crispy and golden’ roast potatoes
Roast potatoes are a staple in every British chef’s repertoire, and Gordon Ramsay knows a thing or two about achieving that perfect blend of crunch and fluffiness.
While many recipes call for the addition of flour, baking soda or salt for extra crispy skin, Gordon uses something a little different.
His perfect roasties are made with semolina – also known as wheat middlings.
The ingredient is a coarse flour consisting mostly of the nutritious wheat grain germ, a natural by-product of white flour that’s sifted out in milling.
Of course, good technique is also essential, and the chef claimed that it comes down to three steps: “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.”
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Ingredients
Four to six servings:
- 1.2kg floury potatoes – Maris Piper or King Edward
- 100g goose or duck fat (or olive oil)
- Two tablespoons semolina
- Two garlic cloves
- A few rosemary sprigs
- Salt and pepper
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Gordon Ramsay’s roast potatoes recipe
When it comes to roast potatoes, good seasoning is essential for the best flavours, so it’s worth swapping ordinary salt and pepper for sea salt and freshly ground peppercorns.
Those who prefer more punchy flavours can swap traditional seasonings for the chef’s favourite spicy combination – half a teaspoon of turmeric and a pinch of chilli flakes sprinkled onto the spuds before roasting.
Once the ingredients have been decided, preheat the oven to 200C/Fan 180C/Gas six.
Peel the potatoes, chop them into large chunks and place them in a large saucepan of cold salted water, then bring it to a boil and leave to simmer for six minutes.
Meanwhile, add the goose fat (or oil) to a large roasting tray and place it in the oven to heat up.
Drain the potatoes and give them a gentle shake to fluff up the edges before sprinkling over the semolina. Shake the spuds again to coat evenly then leave to steam dry for just five minutes.
Leave the garlic cloves whole but crush lightly with the back of your hand, then carefully add the potatoes to the hot oil tray along with the garlic and rosemary.
Toss to coat in the fat and spread out in a single layer so they cook evenly. Roast for 40-45 minutes, turning every 15 minutes, until crisp and golden brown. Season once more with salt and pepper before serving.
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