Make Gordon Ramsay's 'crisp and golden brown' roast potatoes with Italian twist

It is no secret that roast potatoes are often the dealbreaker of a Sunday roast. Every week, you might be chasing that perfect bite - crisp on the outside and fluffy on the inside - but getting there isn't always straightforward.

That's whereGordon Ramsay's step-by-step guidancemight come in handy. The British Hell's Kitchen chef previouslyshared his delicious recipe online and explained that all you need are seven ingredients to get cooking underway.

Unlike many roasting techniques, this one does not incorporate bicarbonate of soda, a fine powder often used to kickstart the so-called 'Maillard reaction'. According tothe Mirror, this describes the process in which potato browning occurs, allowing potatoes to develop a tasty, light crunch.

Instead, Ramsay uses semolina, an ingredient massively popular in Italy which is commonly believed to help achieve a similar crispy effect. His recipe serves four to six people, but it is not suitable for vegetarians or vegans.

You can find out more at Gordon Ramsay Restaurants' website here.

Ingredients

• 100g of duck or goose fat, or olive oil if preferred
• Two tablespoons of semolina
• Two garlic cloves
• 1.2kg of floury potatoes - either Maris Pipers or King Edwards
• A couple of rosemary sprigs
• A sprinkle of salt and black pepper

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Recipe

1. Preheat your oven to 200°C or gas mark 6.

2. Peel and chop all the potatoes, then put them into a large saucepan of water.

3. Add a pinch of salt to the water as it heats. Set a timer for six minutes once it begins to bubble.

4. While the potatoes boil, rub fat around a large roasting tray and put it in the oven to warm.

5. After the six-minute timer ends, drain the potatoes using a colander and shake well.

6. Pop in the two tablespoons of semolina before shaking the potatoes again. They should be left to dry for about five minutes.

7. Meanwhile, use the flat side of a knife to crush the two garlic cloves.

8. Add the crushed garlic, potatoes and rosemary to the oven tray. Put them in the oven and allow them to cook for approximately 40 to 45 minutes. Gordon recommends turning them every 15 minutes.

10. The roasties are ready when they turn golden brown. After taking them out of the oven, season with salt and pepper before serving.

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