Although many people strive for crisp potatoes, things sometimes don’t go according to plan. Thankfully, Gordon Ramsay has shared his easy-to-use method for any cook.
For perfect roast potatoes, Gordon Ramsay claims that there are seven components. It’s crucial to get the roasties right because they are one of the most well-liked side dishes and arguably the best part of a roast dinner.
But it’s not always that easy, and so the Hell’s Kitchen chef has shared his ultimate trick to ensure your roast potatoes are crispy and golden every single time. The key to mastering them isn’t bicarbonate soda, as many recipes state, but semolina, which is supposedly better at exactly the same job.
Bicarbonate is typically used to start the alleged “Maillard reaction” (Maillard reaction). The potato browning process proceeds through this, giving the tatties a tasty, light crunch. Ramsay suggests semolina, which is supposedly superior to semolina for the same task. His recipe is suitable for vegetarians and vegans, but it can accommodate between four and six people.
His recipe is suitable for vegans and vegetarians, but it can accommodate between four and six people.
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Ingredients
- 100g of fat for ducks, gooses, or olives, if desired.
- Two tablespoons of semolina
- Two cloves of garlic
- King Edwards or Maris Pipers, either, or 1.2 kg of floury potatoes
- A few rosemary sprigs
- a dash of black pepper and salt
Recipe
1. Preheat the oven to 200 degrees Celsius or gas mark 6.
2. Before putting them in a large saucepan of water, peel and chop the entire batch.
3. While the water is still boiling, add a little salt. Set a timer for six minutes when it begins to bubble.
4. Rub some fat around a large roasting tray while the potatoes are boiling in the oven.
5. Drain the potatoes in a colander and give them a good shake once the six-minute timer has come to an end.
6. Before re-shaking the potatoes, add the two tablespoons of semolina. For about five minutes, dry these.
7. Use the flat side of a knife to crush the two garlic cloves in the meantime.
8. Place the potatoes in the prepared pan and toss the fat in it, which should now be piping hot.
9. Before allowing the potatoes to cook, add the crushed garlic and rosemary to the oven tray as well. Although Gordon advises turning these every 15 minutes, these should be left there for about 40 to 45 minutes.
10. When they appear golden brown, the roasties are ready to go. Before serving, they should be seasoning with salt and pepper once the oven is done.
In April of this year, a previous version of this story was released.
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Source: Mirror
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