Gordon Ramsay-Style Crispy Christmas Roast Potatoes
Total Time:1 hour 10 minutes
Ingredients
5 pounds Maris Piper or King Edward potatoes, peeled and halved
1/2 cup olive oil or melted butter
1 tablespoon sea salt
1 teaspoon black pepper
6 cloves garlic, lightly crushed with the skin on
4 sprigs fresh rosemary
1 tablespoon semolina or all purpose flour
Instructions
Start by peeling your potatoes and cutting them into large, even chunks. Aim for uniform sizes so they all cook at the same rate. Preheat your oven to 400 degrees Fahrenheit and place a large roasting tray inside with your choice of oil or butter so it gets piping hot while you prepare the vegetables.
Place the potato chunks into a large pot of cold, salted water. Bring the water to a boil and let them simmer for about 8 to 10 minutes. You want the outsides to be tender when pierced with a fork, but the potatoes should still hold their shape and not be falling apart completely.
Drain the potatoes thoroughly in a colander and let them sit for a minute to allow the steam to evaporate. This step is crucial for crispiness. Sprinkle the semolina or flour over the potatoes, then place the lid on the pot and give it a vigorous shake. This scuffs up the edges, creating a starchy mash that will crisp up beautifully in the oven.
Carefully remove the hot roasting tray from the oven. Gently add the potatoes to the hot oil, being careful of any splashes. Use a metal spoon to toss them so every piece is coated in the hot fat. Add the crushed garlic cloves and the rosemary sprigs to the tray at this point to infuse the oil with flavor.
Spread the potatoes out into a single layer, ensuring they are not overcrowded. Roast in the center of the oven for about 45 to 55 minutes. Every 20 minutes, take the tray out and turn the potatoes over to ensure they brown evenly on all sides.
Once the potatoes are deep golden brown and sound hollow when tapped, remove them from the oven. Transfer them to a warm serving bowl and sprinkle with a final touch of flaky sea salt. Remove the darkened garlic cloves and rosemary sprigs before serving them hot to your guests.
