Gordon Ramsay-Style Crispy Christmas Roast Potatoes
Total Time:1 hour 5 minutes
Ingredients
2.5 pounds Maris Piper or King Edward potatoes, peeled and halved
1/2 cup extra virgin olive oil or high-quality vegetable oil
2 tablespoons semolina flour
1 whole head of garlic, cloves separated and lightly crushed
4 sprigs of fresh rosemary
1 teaspoon sea salt, plus more for the water
1/2 teaspoon freshly cracked black pepper
Instructions
Start by peeling your potatoes and cutting them into halves or quarters so they are uniform in size. Place them in a large pot of cold, salted water and bring to a boil. Once the water reaches a rolling boil, set a timer for 8 minutes. You want the potatoes to be tender on the outside but still firm in the center so they do not fall apart during the next stages.
Drain the potatoes into a colander and let them sit for a minute or two to allow the steam to escape, which is a crucial step for achieving a dry surface. Gently shake the colander to scuff up the edges of the potatoes. This creates a starchy mash on the surface that will eventually become the crispy outer layer. Sprinkle the semolina over the potatoes while they are still in the colander and toss them once more to coat evenly.
Preheat your oven to 400 degrees Fahrenheit. Pour your oil into a large, sturdy roasting tray and place it in the oven for about 5 to 10 minutes. The oil needs to be shimmering and incredibly hot before the potatoes are added. This immediate contact with high heat ensures they sear rather than soak up the fat.
Carefully remove the tray from the oven and use tongs to place the potatoes into the hot oil. You should hear a distinct sizzle as they hit the pan. Turn each potato to ensure it is fully coated in the hot oil. Roast them in the oven for 30 minutes, turning them once halfway through to ensure even browning across all sides.
After the initial 30 minutes, remove the tray again and add the lightly crushed garlic cloves and the fresh rosemary sprigs. Use a spoon to baste the potatoes with the flavored oil. Return the tray to the oven for another 15 to 20 minutes until the potatoes are a deep, mahogany gold and sound hollow when tapped. Season with a final pinch of sea salt and black pepper before serving.
