Gordon Ramsay’s Best Roast Potatoes, crafted with russet or Yukon Gold potatoes, kosher salt, baking soda, and a medley of olive oil, rosemary, garlic, and black pepper. Ready in 70 minutes, this simple recipe yields crispy perfection and fluffy interiors, serving 4.
More Gordon Ramsay Recipe:
💗 Why You’ll Love This Roast Potatoes Recipe:
- Crispy Bliss: Gordon Ramsay’s roast potatoes redefine the art of crunchiness, gifting your taste buds a symphony of crispy perfection.
- Seasoned Symphony: Behold the magic of flavor! Gordon’s potatoes dance with a medley of herbs and spices, turning each bite into a savory sensation.
- Cloud-Like Core: Delve beyond the golden facade to unearth a world of fluffy tenderness, where each forkful is a journey through a potato paradise.
What Is Gordon Ramsay Roast Potatoes Recipe?
Gordon Ramsay’s Best Roast Potatoes are a flavorful blend of crispy exteriors, fluffy interiors, and a medley of kosher salt, baking soda, fresh rosemary, minced garlic, and a hint of black pepper.
🥔 Gordon Ramsay Roast Potatoes Ingredients
- Kosher salt
- 1/2 teaspoon (4g) baking soda
- 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful picked fresh rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
🥘 How To Make Gordon Ramsay Roast Potatoes
- Place the oven rack in the middle and heat the oven to 450°F (230°C) (or 400°F (200°C) if you’re using convection).
- In a big pot, heat 2 quarts (2L) of water over high heat until it boils. It’s about 1 ounce (25 grams) of kosher salt. Add the potatoes and baking soda, and stir them together.
- Bring the mixture back to a boil, then lower the heat to a simmer. Cook for about 10 minutes, or until a knife can easily go through a chunk of potato.
- Put rosemary, garlic, a few grinds of black pepper, olive oil, duck fat, or beef fat in a small pot and heat it over medium-low heat.
- For about three minutes, stir and shake the pan all the time as you cook until the garlic just starts to turn brown.
- Put a fine-mesh strainer in a big bowl and pour the oil through it right away. Set the garlic and rosemary mixture away and save it on its own.
- When the potatoes are done, carefully drain them and leave them in the pot for 30 seconds to let the extra water drain away. Add a little more salt and pepper to taste, then add the potato chunks to the bowl with the infused oil. Toss to coat, and shake the bowl around a lot until a thick layer of mashed potato-like paste forms on top of the pieces.
- Place the potatoes on a big baking sheet with a lip around the edge. Spread them out evenly by breaking them up.
- Put in the oven and roast for 20 minutes without moving. Shake the pan and turn the potatoes over. If any potatoes get stuck, use a thin, flexible metal spatula to free them up.
- For another 30 to 40 minutes, turn and shake the potatoes a few times while they’re cooking until they are deep brown and crispy all over.
- Put the potatoes in a big bowl and add the garlic and rosemary mixture along with the chopped parsley. Add more salt and pepper to taste and toss to coat.
💭 Recipe Tips:
- Uniform Cutting: Ensure even cooking by cutting potatoes into uniform quarters, sixths, or eighths.
- Preheated Oven: Preheat the oven to 450°F (230°C) (or 400°F (200°C) for convection) with the rack in the middle for optimal results.
- Boiling Technique: Boil potatoes with baking soda for about 10 minutes until easily pierced with a knife.
- Infused Oil Magic: Create a flavor-packed mixture by heating rosemary, garlic, black pepper, and your choice of oil or fat.
🍛 What To Serve With Roast Potatoes?
Roast Potatoes is perfect to served with Prime Rib, Roast Chicken, Grilled Salmon, Vegetarian Gravy, Mushroom Risotto, Braised Lamb Shanks.
🎚 How To Store Leftover Roast Potatoes?
- In the fridge: Place leftover roast potatoes in an airtight container and refrigerate for up to 3 days.
- In the freezer: Freeze leftover roast potatoes in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftover Roast Potatoes?
- Oven Method: Preheat your oven to 425°F (220°C). Spread the potatoes in a single layer on a baking sheet and heat for 10-15 minutes, or until they’re hot and crispy.
- Skillet Method: Heat a skillet over medium heat with a little oil or butter Add the potatoes in a single layer and cook for 8 minutes on each side until they’re warmed through and crispy on the outside.
FAQ’S
Can I Use Other Types Of Potatoes For Gordon Ramsay Best Roast Potatoes?
Yes, you can use either russet or Yukon Gold potatoes for the best results these varieties offer the ideal texture and flavor for Gordon Ramsay’s renowned roast potatoes.
How Do I Prevent Potatoes From Sticking During Roasting?
To prevent sticking, ensure the potatoes are spread in a single layer on the baking sheet.
How Do I Know When The Potatoes Are Deep Brown And Crispy?
Keep a close eye on the potatoes during the last 30 to 40 minutes of roasting they are ready when they have achieved a deep brown color and a crispy texture.
Can I Use A Different Herb Instead Of Rosemary?
While rosemary is classic for recipe, you can experiment with different herbs for a unique twist.
More Gordon Ramsay Recipe:
- Gordon Ramsay Scalloped Potatoes
- Gordon Ramsay Crockpot Ranch Pork Chops And Potatoes
- Gordon Ramsay Mashed Sweet Potatoes
Gordon Ramsay Best Roast Potatoes Nutrition Facts:
- Calories: 180
- Total Fat: 8.6g
- Saturated Fat: 0.7g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 5.6g
- Monounsaturated Fat: 1.9g
- Cholesterol: 0mg
- Sodium: 501mg
- Total Carbohydrates: 23g
- Dietary Fiber: 2.2g
- Sugars: 1.7g
- Protein: 2.7g
- Potassium: 641.8mg
Gordon Ramsay Best Roast Potatoes
Description
Gordon Ramsay’s Best Roast Potatoes, crafted with russet or Yukon Gold potatoes, kosher salt, baking soda, and a medley of olive oil, rosemary, garlic, and black pepper. Ready in 70 minutes, this simple recipe yields crispy perfection and fluffy interiors, serving 4.
Ingredients
Instructions
- Place the oven rack in the middle and heat the oven to 450°F (230°C) (or 400°F (200°C) if you’re using convection).
- In a big pot, heat 2 quarts (2L) of water over high heat until it boils. It’s about 1 ounce (25 grams) of kosher salt. Add the potatoes and baking soda, and stir them together.
- Bring the mixture back to a boil, then lower the heat to a simmer. Cook for about 10 minutes, or until a knife can easily go through a chunk of potato.
- Put rosemary, garlic, a few grinds of black pepper, olive oil, duck fat, or beef fat in a small pot and heat it over medium-low heat.
- For about three minutes, stir and shake the pan all the time as you cook until the garlic just starts to turn brown.
- Put a fine-mesh strainer in a big bowl and pour the oil through it right away. Set the garlic and rosemary mixture away and save it on its own.
- When the potatoes are done, carefully drain them and leave them in the pot for 30 seconds to let the extra water drain away. Add a little more salt and pepper to taste, then add the potato chunks to the bowl with the infused oil. Toss to coat, and shake the bowl around a lot until a thick layer of mashed potato-like paste forms on top of the pieces.
- Place the potatoes on a big baking sheet with a lip around the edge. Spread them out evenly by breaking them up.
- Put in the oven and roast for 20 minutes without moving. Shake the pan and turn the potatoes over. If any potatoes get stuck, use a thin, flexible metal spatula to free them up.
- For another 30 to 40 minutes, turn and shake the potatoes a few times while they’re cooking until they are deep brown and crispy all over.
- Put the potatoes in a big bowl and add the garlic and rosemary mixture along with the chopped parsley. Add more salt and pepper to taste and toss to coat.
Notes
- Uniform Cutting: Ensure even cooking by cutting potatoes into uniform quarters, sixths, or eighths.
Preheated Oven: Preheat the oven to 450°F (230°C) (or 400°F (200°C) for convection) with the rack in the middle for optimal results.
Boiling Technique: Boil potatoes with baking soda for about 10 minutes until easily pierced with a knife.
Infused Oil Magic: Create a flavor-packed mixture by heating rosemary, garlic, black pepper, and your choice of oil or fat.
Gordon Ramsay Best Roast Potatoes