Gordon Ramsay’s Best Roast Potatoes Were the Quiet Meal That Recentered Me

The First Time I Made These, I Wasn’t Craving Potatoes—I Was Craving Certainty

I didn’t need a full meal. I needed one thing to go exactly right.
No drama. No surprises. Just a plate of golden, crispy, deeply satisfying yes.

So I made Gordon Ramsay’s Best Roast Potatoes, and I swear to you—these little golden bites of control healed something.
If confidence had a texture, it would be this crust.

Why These Work (And Where Most Potatoes Fail)

The truth? Most roast potatoes are fine. Softish. Maybe golden. Kind of crispy if you’re lucky.

But Gordon doesn’t settle for “fine.” He turns technique into therapy:

• Floury potatoes = dry, fluffy interiors that crisp up like a dream.
• Parboiling just enough softens the outer edges so they rough up when shaken.
• Semolina coating gives that absurd crunch—like roasted armor.
• Hot fat + high heat = the Maillard effect flexing hard.
• Garlic and rosemary don’t just flavor—they infuse the oil and perfume the house.

These aren’t just potatoes.
They’re a main character moment disguised as a side dish.

Ingredients That Actually Matter

• 1.2kg floury potatoes – Russet (US), Maris Piper, King Edward (UK). You need starch here.
• 100g goose or duck fat – For that classic roast richness. Olive oil works for a lighter touch.
• 2 tbsp semolina – Non-negotiable. It’s the crunch key.
• 2 garlic cloves, smashed – Skin on. Just bruised to release flavor.
• Fresh rosemary sprigs – Woody herbs = roasted aroma + depth.
• Sea salt + black pepper – Generous. These need to pop.

Optional: Extra garlic or thyme. You’re in charge of the vibe.

How To Make Gordon Ramsay’s Best Roast Potatoes

Step 1: Preheat oven.
Set to 200°C (400°F). Don’t start cold. You want everything hot from the jump.

Step 2: Boil the potatoes.
Peel and cut into chunks (2-inch is a good baseline). Drop into salted boiling water.
Boil for 6 minutes. Not longer. Just enough to start softening the edges.

Step 3: Drain + fluff.
Drain in a colander. Shake them hard—you want those edges roughed up like a gravel road. Then let them steam dry for 5 minutes. That surface dryness = crisp insurance.

Step 4: Coat with semolina.
Sprinkle semolina over the warm, roughed-up potatoes. Toss until each piece looks dusty and sandy. Don’t skip this. It’s what turns them from “good” to “what the hell are these?!”

Step 5: Heat the fat.
Pour your oil or fat into a roasting tray. Slide it into the oven for 10 minutes until the oil is shimmering hot. This preheat is what makes the first sizzle count.

Step 6: Roast like you mean it.
Carefully (tongs help), add the potatoes to the hot fat. They should sizzle immediately.
Toss them to coat. Add in smashed garlic and rosemary sprigs.

Step 7: Turn + tend.
Roast for 40–45 minutes, turning every 15 minutes to get that all-over gold. Spoon oil over them like you’re basting a turkey. They’ll thank you for it.

Step 8: Finish with flair.
Remove from oven. Hit them with flaky salt, cracked pepper, maybe a little lemon zest or chili flake if you’re spicy like that.

Then sit down.
Breathe.
Taste one.
Try not to whisper “holy sh*t” to yourself.

What Gordon Ramsay Says About Roast Potatoes

“Rough up the edges—don’t skip that. That’s how you get them crispy.”

He’s not kidding. Smooth potatoes = soft edges = sad roast.

“Hot fat. Always hot. Cold oil ruins it.”

The oil has to sear the potatoes the second they hit the tray.

“Roast potatoes aren’t just filler. Treat them like they matter.”

That’s the energy you need. They’re not background noise—they’re a statement.

What I Got Wrong (And How I Fixed It)

• Used waxy potatoes once. Didn’t crisp properly. Switched to russets—game changer.
• Skipped semolina once. Still good, but nowhere near “Gordon level.” Never again.
• Didn’t preheat the oil enough. Potatoes soaked instead of seared. Now I wait 10 minutes minimum.
• Overcrowded the tray. They steamed. Now I space them like introverts at a dinner party.

Variations That Actually Work

• Use duck fat or beef tallow for deep, meaty richness.
• Add smashed cloves of garlic every 15 mins for sweet roasted flavor bombs.
• Throw in whole shallots halfway through for a sweet-savory twist.
• Infuse the oil with chili or paprika if you want spicy depth.

Don’t skip the drying step. Moist potatoes = mush, not crunch.

Pro Tips That Change the Game

• Steam dry. It’s not a delay—it’s a secret weapon.
• Use a wide roasting tray. Crowding is your enemy.
• Toss in hot oil, not cold. That sizzle sets the crust.
• Finish with acid. A hit of lemon zest or malt vinegar just before serving = magic.

Storage + Leftover Moves

Fridge: Up to 3 days in an airtight container.

Reheat: Oven at 200°C for 10–15 minutes. Don’t microwave unless you enjoy sadness.

Glow-up ideas:

• Smash + fry leftovers in a skillet with eggs for brunch.
• Turn into hash with onions + leftover meat.
• Blend into soup and lie to people about how fancy it is.

FREQUENTLY ASKED QUESTIONS

Q: Can I use regular yellow potatoes?
You can, but they’re waxy. Better than nothing, but not ideal for maximum crunch.

Q: What if I don’t have semolina?
Use fine cornmeal or a dusting of flour in a pinch—but semolina’s best.

Q: Can I use butter instead of oil?
Nope. It’ll burn. Use clarified butter or ghee if you want that flavor.

Q: Why did mine turn out soggy?
You likely skipped the drying step or the oil wasn’t hot enough.

Q: Can I make them ahead?
Yes. Parboil and fluff in advance. Roast just before serving.

Try More Recipes:

• Gordon Ramsay Salmon Smashed Potatoes Recipe 
• Gordon Ramsay Duchess Potatoes Recipe
• Gordon Ramsay Garlic Mashed Potatoes Recipe
• Gordon Ramsay’s Fondant Potatoes Were My Rainy Day Reset Meal