It's less than two weeks to go till Christmas - and let's be honest, it's not the festive period without roast potatoes!
However, it can be tricky to get your spuds perfectly golden and crisp on the outside, and soft in the middle.
Now TV chef Gordon Ramsay has revealed his recipe for the perfect roasties that have "crispy, golden outsides while the middles remain fluffy" ...
His recipe serves four to six people.
Ingredients:
1.2kg floury potatoes
100g goose or duck fat (or olive oil)
Two tbsp semolina
Two garlic cloves
Few rosemary sprigs
Sea salt and freshly ground black pepper
Method:
- Firstly, preheat the oven to 180°C fan.
- Peel the potatoes, chop into large chunks and place in a large saucepan of cold salted water.
- Bring to the boil then simmer for about six minutes.
- Meanwhile, add the goose fat, duck fat, or oil to a large roasting tray.
- Place the roasting tray in the oven to heat up.
- Drain the potatoes in a colander and give them a gentle shake to fluff up the edges.
- Sprinkle over the semolina, shake again to coat evenly then leave to steam dry for five minutes.
- Leave the garlic cloves whole but crush lightly with the back of your hand or the flat side of a large knife.
- Next, carefully add the potatoes to the hot 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 to 45 minutes, turning every 15 minutes, until crisp and golden brown.
- Season with sea salt and freshly ground black pepper to serve.
For a different flavour combination, try swapping the garlic and rosemary for something spicier – toss the potatoes with half a teaspoon of turmeric and a pinch of chilli flakes before roasting.
