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

I knew exactly what I needed that day: a win. Not a big, dramatic win—just one golden, crunchy, deeply satisfying moment of yes, I cooked this and yes, it SLAPS.

So I made Gordon Ramsay’s Best Roast Potatoes. And let me just say: if confidence had a texture, it would be the crust on these potatoes.

What Gordon Ramsay Would Do

This recipe is peak Ramsay. He keeps it simple, but every move is calculated for maximum crisp. He starts with floury potatoes (think Maris Piper, King Edward, or russets if you’re in the U.S.), parboils them just enough to soften the edges, fluffs them in a colander like they just came off a bumpy plane ride, and then coats them in semolina for extra crunch.

Then it’s all about the hot fat—duck, goose, or olive oil if you’re keeping it veg—plus garlic and rosemary tossed into the tray like flavor bombs. They roast until crisp on the outside, creamy inside, and your self-worth is restored.

What I Changed (And Why)

I used olive oil because goose fat wasn’t exactly chilling in my fridge, but I didn’t skip the semolina—that part’s sacred.

My potatoes were just regular yellow potatoes. Slightly waxy, not ideal, but I made it work. I also threw in a couple extra garlic cloves because I believe potatoes and garlic are soulmates.

And this time? I didn’t rush. I let them steam dry, fluffed them like I was prepping them for their wedding photos, and turned them every 15 minutes like they were royalty.

Every move felt like love. And it showed.

How It Turned Out

I don’t say this lightly: they were perfect. Golden. Shatteringly crisp on the outside. The inside was basically mashed potato in disguise. The rosemary crackled, the garlic caramelized, and the kitchen smelled like victory.

When I bit into one, I legit paused and whispered, “Oh my god.” Out loud. To myself.

I plated them with roasted chicken and green beans, but honestly? They could’ve been the main course. I would’ve clapped for myself if my mouth wasn’t full.

So, Was It Worth It?

Yes. These are the kind of roast potatoes that make you rethink everything you thought you knew about “just a side dish.” They’re not just crispy. They’re a full-blown flex.

If you want to feel like a roast dinner god—even if it’s Tuesday and you’re eating off a chipped plate—this is the move.

How to Make Gordon Ramsay’s Best Roast Potatoes (aka Crispy Confidence Bites)

Whether it’s Sunday dinner or you’re just emotionally attached to carbs—these win every time.

Smart Tips

• Use floury potatoes. Russets, Maris Piper, or King Edward. They crisp best.
• Don’t skip the semolina. It’s the secret to that insane crust.
• Steam dry after boiling. That little pause = crispiness unlocked.
• Preheat your fat. Room-temp oil = sad potatoes. Get it hot first.
• Turn often, love hard. Every flip = more golden surface area.