Gordon Ramsay’s Crispy Roast Potatoes – Golden Perfection Every Time
Let Me Tell You About These Roast Potatoes…
Alright friend, gather round. So you know how there are some recipes that feel ritualistic—like the potatoes at every Sunday roast? Well, Gordon Ramsay’s crispy roast potatoes sort of rewired my brain about how good a roastie can be. Honestly, the first time I tried this, I forgot about the roast beef entirely and basically guarded the tray like a dragon with its treasure. Embarrassing, but true. And yes, my cousin still brings it up every family dinner! (That’s gratitude for you…)
But you have to believe me. These roasties actually get crunchy on the outside, all fluffy in the middle, and you might even see people fighting over the last one—which, in my house, is a given.
Why You’ll Love This: Real Talk
I make these whenever we need a quick win at dinner. My family absolutely loses their minds for these, sometimes even more than the glazed ham or whatever I’m actually supposed to be making. There’s something about the garlic chips and rosemary bits getting toasty that just fills the whole house with that magical “something amazing’s going on in the oven” smell. (Quick confession: I’ve served these with fish fingers and nobody complained, so.)
Sometimes, when I’m tired or just can’t be bothered making fancy sides, I’ll do these and everyone’s happy. And don’t get me started about leftovers (though honestly, there’s barely ever any… except that one time when I burnt the edges cause I forgot the timer. Lesson learned, mate!)
What You’ll Need (Substitutions Welcome!)
- 2 to 2.5 lbs potatoes – Maris Piper or Yukon Gold if you want to do it like Gordon, but honestly, I’ve used russets and they worked fine. My nan swore by King Edward, but… use what you’ve got.
- 6 tbsp olive oil – Vegetable oil works if you’re short. Or duck fat, and yes, that’s decadent. (Butter is too risky, trust me; goes a bit soggy.)
- 2-3 garlic cloves – I just smash them with the flat of a knife. Pre-chopped jar stuff will do in a pinch, but you won’t get those crispy chips.
- 1 big sprig fresh rosemary – Or thyme. Or, on one desperate occasion, oregano from a sad-looking potted plant. Just something herby and robust; it all works out.
- Salt & Pepper – Be generous here.
- Optional: A knob of butter for finishing, or a sprinkle of smoked paprika (not exactly Ramsay, but sometimes you just want it, you know?)
Okay, Let’s Cook!
- Peel and Chop: Get those potatoes peeled (unless the skins look good, then leave them but scrub well). Chop into chunky, evenish pieces. About the size of a golf ball or so – I tend to just eyeball it.
- Boil: Chuck them into a big saucepan, cover with cold water, throw in a big pinch of salt (seriously, go heavy). Bring to a boil. Once boiling, drop to a simmer and cook for 8-10 mins. You want them tender at the edges but still holding their shape. (Poke one with a knife – if it slumps off, it’s ready, but not mushy!)
- Shake It Up: Here’s where it gets fun. Drain them, then put them back in the pan and shake them around with the lid on. You’ll see the edges roughening up – this is what gets you that epic crunch. (Don’t freak out, they will look a bit battered – that’s perfect!)
- Heat That Oil: While the spuds are shaking, preheat your oven to 425°F (220°C). Pour olive oil into a roasting tray and heat that in the oven for a good ten minutes. (The oil should shimmer; I once tried skipping this step, and they stuck like glue. Never again!)
- Roast Away: Carefully tip your potatoes into the hot oil (it might spit; stand back!). Toss them around so they’re all coated. Sprinkle over your smashed garlic and rosemary leaves. Season with more salt and black pepper than you probably think you should. Then roast 20 minutes, take out, flip them (gently! I always break a couple), then back in for another 15-20 mins, or until todoally golden and crisp on all sides.
- Finishing Touch: If you want to go wild, dot with a little butter for the last 5 minutes – it’s all sorts of delicious, but not necessary. Let them sit a few minutes before you dig in (that’s the hardest part – trust me, I’ve scorched my tongue plenty).
Stuff I Learned (Sometimes the Hard Way)
- If you use too much oil, they get greasy. But too little and they stick! Actually, I find it works better if I just swirl it to coat the tray nicely rather than pouring it over the potatoes directly.
- Salting the water matters. I once forgot and, meh, the potatoes came out bland. Don’t do that.
- Fresh garlic wins, but if you hate peeling garlic, check out this peeling trick from Serious Eats. Total time-saver when you’re doing loads.
How I’ve Tweaked It (& Some Failed Attempts!)
- I swapped out the rosemary for sage once and, honestly, it was a bit earthy for my taste. Not my best idea, but it could work if you’re into that.
- Lemon zest: I’ve grated a bit over at the end for summery zing. Surprisingly good, but don’t overdo it.
- If you’re feeling fancy, a dusting of parmesan in the last 10 minutes is completely untraditional but highly addictive.
- But don’t try tossing in raw onion – it just burns and tastes odd. (Ask me how I know.)
What If You Don’t Have All the Gadgets?
Look, a proper heavy roasting tray makes these best, but I’ve done them in a battered old baking dish and it worked fine. (Cookie sheet in a real pinch. Just line it well.) Slotted spoon for turning is easiest, but I’ve used tongs, or even my hands with a potholder, though that did earn me a small burn, so… be careful.
Storing Your Leftovers (But… Will There Be Any?)
Tuck any extras into an airtight container and keep in the fridge – they’ll last two or three days, apparently. Mind you, I can’t seem to get past 24 hours before someone nicks the lot. To bring them back, oven at 400°F, ten minutes or so. Microwaving works, but they lose the crunch, so only do this if desperate.
How I Love to Serve These
Classic Sunday roast – yes, obviously. But I’ve also served these with leftover bolognese or even just fried eggs for a lazy breakfast (highly recommend, if a little odd). Occasionally drizzled with malt vinegar, which my dad insists is THE way (bless him). My friend swears by chipotle mayo – weird combo, but hey, it’s tasty.
Mistakes I’ve Made (So You Don’t Have To)
- Don’t rush heating the oil—cold oil equals pale, chewy potatoes. I’ve learned this the hard way, so just let it get properly hot.
- Trying to use waxy potatoes was a let-down. Fluffy, starchy ones make the magic happen, trust me.
- Once I tried stacking them in the tray; don’t. They’ll steam instead of crisp. Spread those spuds out!
Real Questions I’ve Been Asked About These Roasties
- Can I make these ahead? Sort of. Parboil and rough them up earlier, then roast right before you want to eat. Or roast, then reheat (they’re still good, just not as crispy).
- Can I use an air fryer? I mean, you can try. I did once and the edges got crispy, but they didn’t really taste the same. Maybe with loads of oil?
- What if I don’t have fresh rosemary? Dried is okay, but use way less (it’s strong). Or just skip herbs; they’re still great. I’ve even used za’atar once, can you believe?
- Are these gluten free? Yep, nothing gluteny in here unless you go wild on the finishing touches, but check whatever extras you use just in case. For more gluten free inspiration, check out Minimalist Baker’s gluten free recipes.
- How do I get really crunchy roast potatoes? The rough edges after shaking and hot oil are key – don’t skip either step! Also, don’t crowd the tray.
And finally—just remember, nothing’s ever perfect in the kitchen (especially mine, with kids underfoot and Spotify cutting out mid-song). But somehow these roasties always disappear before anyone can really critique them. That’s the real win, right?
If you want to see Gordon’s own mad energy, check out his YouTube roast potato guide. I’ll warn you now, it’s more intense than this kitchen ever gets!
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- 6 tbsp goose fat or vegetable oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 sprigs fresh rosemary
- 4 cloves garlic, lightly crushed
- 1 tbsp cornmeal or semolina (optional, for extra crunch)
- 1 tbsp chopped fresh parsley, for garnish
Instructions
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1Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil. Add the potatoes and boil for 10 minutes, or until just tender on the outside.
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2Drain the potatoes well and return them to the pot. Gently toss and shake them to roughen up the surfaces; this helps create crispy edges.
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3Heat goose fat or vegetable oil in a large roasting tray in the oven for 5 minutes, until shimmering hot.
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4Carefully add the potatoes to the hot fat, turning them so they are evenly coated. Sprinkle with cornmeal or semolina if using. Add crushed garlic cloves and rosemary sprigs.
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5Roast the potatoes for 45 minutes, turning every 15 minutes, until golden and crisp all over.
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6Remove from the oven, season with sea salt and pepper, and garnish with chopped parsley. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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