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The Best Way to Make Perfect Roast Potatoes, According to Gordon Ramsay

The Best Way to Make Perfect Roast Potatoes, According to Gordon Ramsay

If you’re looking for the best roast potatoes recipe, according to celebrity chef Gordon Ramsay, look no further. The F Word star gives his recipe in his latest autobiography, and it’s probably not what you would have expected—or what you thought possible with something as simple as potatoes! Check out the recipe below to learn how to make Gordon Ramsay’s roast potatoes the next time you need a dish to impress your friends and family at the dinner table.

These roasties are a delicious twist on classic roast potatoes, a flavorsome alternative to accompany your roast dinner. When you want something really special, they also go particularly well with a Christmas turkey buffet. A floury type is required for the tastiest roast potatoes; King Edward or Maris Piper are the best. This recipe makes plenty for 8–10 people, making it ideal for a large lunch with leftovers for Spanish omelettes or bubble & squeak the following day. Keep in mind that the potatoes will take longer to crisp up if your oven is loaded with roast dinner preparations.

2.5 kilograms of potatoes, like Maris Piper
freshly ground black pepper and sea salt
112 teaspoons ground turmeric
pinch of red pepper flakes, as desired
4-5 tbsp. olive oil (or goose or duck fat)


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  1. Set the oven to Gas 6 (200°C/400°F). The potatoes should be peeled, cut into quarters lengthwise, and placed in a big pot of cold, salted water. Bring the mixture to a boil before reducing the heat and simmering for around 8 minutes.
  2. Put the potatoes in a colander to drain, then season with salt, pepper, turmeric, and red pepper flakes. Sprinkle some of the olive oil over the contents of the colander and toss once more to coat evenly. Give it five minutes to steam.
  3. The remaining olive oil should be placed in a roasting pan and heated in the oven for a few minutes. Add the potatoes cautiously and toss to coat in the oil. Roast until crisp and brown, stirring occasionally, for 40–45 minutes. Draining on paper towels, transfer to a heated dish for dishing.

Getting a highly fluffy exterior before baking is the secret to crispy roasties. Give the potatoes some time to steam and dry up more after thoroughly draining them. Then, before adding the oil, don’t be afraid to shake the colander or pan firmly to rough up the edges.

The best varieties for roasting are Maris Pipers or King Edward potatoes. Roosters from Desiree and Albert Bartlett are also fantastic since they are simple to cook and easy to peel. White potatoes are inexpensive and make tasty roasts as long as you parboil and fluff them; do not overcook them to the point where they fall apart.

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