Best Ever Roast Potatoes | Slimming Recipes (2024)

FAQs

How does Gordon Ramsay make perfect roast potatoes? ›

In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

In most potato recipes, I recommend starting potatoes in cold water and bringing them up to a boil. This helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through.

Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch. A tablespoon is all you need! Throw in some whole, unpeeled garlic cloves or a handful of herbs (thyme, sage or rosemary all work well) with the potatoes when adding them to the hot roasting tin.

Vegetable oil is the ideal choice for those who like a subtle, or blander flavour from their roast potatoes, because it cooks best at a medium heat and so the potatoes won't take on too much flavour from the oil. This also means the potatoes won't overpower other dishes.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

1. Preparation: Potatoes may be prepped in advance by peeling, slicing, or dicing them, reducing the cooking time significantly. 2. Parboiling: This involves partially cooking the potatoes in boiling water before finishing them in the oven, on the grill, or in a fryer.

First things first, it's important to not overcrowd the tray, with Curtis saying: “you can't put too many potatoes in the tray because they will steam. You want them to be dry, and that's how you get them crispy on the outside, fluffy on the inside.”

When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust. This results in fries that are both tender on the inside and crispy on the outside, mimicking the texture of fries you might find in restaurants.

While all sorts of potatoes are delicious when roasted in the oven, Yukon Gold potatoes are arguably the best potatoes for roasting for many reasons. Yukon Gold potatoes have the perfect amount of starch, which means they soften well in the oven, while their partially waxy texture helps them maintain their shape.

Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.

How do you keep roast potatoes crispy? ›

How do you keep roast potatoes warm and crispy? Don't. Let them cool. Just before you need to serve them (5–10 minutes, depending on how cool they are) put them in a hot oven, That should crisp them up nicely, and warm them too.

Dry matter – the non-water part of the potato – also varies. Too much and the potatoes will fall apart when they are cooked, too little and they will be soggy.

Best Overall: Nordic Ware Naturals Big Sheet Baking Pan

This classic aluminum sheet pan is a workhorse in the kitchen, whether you're making sheet-pan dinners, baking cookies or roasting vegetables. We love the simplicity of Nordic Ware's Naturals line, which is made from uncoated aluminum.

Absolutely! Olive oil enhances the exterior crispiness of roast potatoes while lending them a rich, aromatic taste.

If you can't use goose fat but can use other animal fats then duck fat, beef fat (dripping) or lard could be alternatives. If you prefer a plant-based option then we would suggest using sunflower or a similar unflavoured vegetable oil that has a high smoke point.

Gordon Ramsay's roast potato recipe

For Gordon's roast potato recipe you'll need: 1.2kg floury potatoes, such as Maris Piper or King Edward. 100g goose or duck fat (or olive oil)

Preheat the fat. While the potatoes parboil, add the oil or butter to the roasting pan, transfer it to the warm oven, and heat it for about 5 minutes before adding the potatoes. This allows the outside of the potatoes to crisp up nicely and not just absorb the cold fat when you put them in the oven.

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 40-45 minutes, turning every 15 minutes, until crisp and golden brown. Season with sea salt and freshly ground black pepper to serve.