Roast potatoes are a staple of the classic Sunday roast, and getting them just right can make all the difference.
Crispy on the outside, fluffy on the inside - that’s the goal.
But while many home cooks swear by flour, baking soda, or even salt to achieve the perfect crunch, Gordon Ramsay has a different trick up his sleeve.
The celebrity chef’s secret ingredient is semolina, which is a coarse flour that helps create a golden, crispy crust while keeping the inside soft and fluffy.
This is because semolina absorbs moisture and oil while cooking, drying out the potato skin. It can also prevent potatoes from sticking to the baking sheet.
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However, Ramsay insists that good technique is just as important as the ingredients.
In a video online, he explained: “For crispy roast potatoes you can depend on, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina and then give them a good roughing up.”
According to his website, getting the roasting tray extremely hot before adding the potatoes is another important step to achieving the perfect texture.
He also recommends using goose or duck fat for extra flavour.
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He said: “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.”
The reason this helps is because the starch breaks down and creates a rougher surface for the butter and oil to adhere to and allows it to sear better in the baking dish.
For anyone who prefers more spicy flavours, Ramsay suggests getting rid of garlic and rosemary, instead tossing the potatoes with half a teaspoon of turmeric and a pinch of chilli flakes before roasting.