Gordon Ramsay-Style Crispy Christmas Roast Potatoes
Total Time:1 hour 5 minutes
Ingredients
2 kg Maris Piper or King Edward potatoes, peeled and halved
100 ml vegetable oil or melted unsalted butter
1 tablespoon semolina or fine cornmeal
4 cloves of garlic, lightly smashed
3 sprigs of fresh rosemary
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
Instructions
Start by peeling your potatoes and cutting them into large, even chunks. Place them in a large pot of cold salted water and bring to a boil. Simmer them for about 8 to 10 minutes. You want the edges to be soft and starting to crumble, but the centers should still hold their shape firmly.
Drain the potatoes into a colander and leave them to sit for about 5 minutes. This allows the excess moisture to evaporate as steam, which is the secret to achieving maximum crispiness. If the potatoes are too wet when they hit the oil, they will steam rather than fry.
Place the potatoes back into the dry pot. Sprinkle the semolina, salt, and pepper over the top. Put the lid on the pot and give it a vigorous shake. This scuffs up the edges of the potatoes, creating a starchy mash on the surface that will eventually turn into the crunchy crust.
While the potatoes are steaming dry, pour your oil or fat into a large, sturdy roasting tray. Place the tray in an oven preheated to 200 degrees Celsius or 400 degrees Fahrenheit. Let the oil get shimmering hot for about 10 minutes before you even think about adding the potatoes.
Carefully add the potatoes to the hot oil, ensuring they are in a single layer and not crowded. Turn each potato so it is fully coated in the hot fat. Roast for 45 to 50 minutes, turning them every 15 minutes. In the last 15 minutes of cooking, toss in the smashed garlic cloves and rosemary sprigs to infuse the oil with flavor without burning the herbs.
