Gordon Ramsay’s crispy roast potatoes
The classic roast potato is a staple in most roast dinners, which means there is a lot of pressure to get them perfect.
Getting that perfect crunch can seem complicated, but don’t fret. For those unsure about parboiling or stuck at which potatoes to use, one expert has answered these dilemmas.
Taking to TikTok, Chef Thom Bateman, has shared his “favourite” way to make roast potatoes which “works the best”.
He captioned the video: “My favourite roast potatoes, there are so many different ways and methods, I find this works the best for me. There is a little extra work, but it’s worth it.
“It’s all in the technique really. Imparting flavour and achieving that glass-like crunch with a fluffy centre.”
@chefthombateman All about the Feasts, 2 of 7. My favourite Roast Potatoes, there are so many different ways and methods I find this works best for me. There is a little extra work but it’s worth it. It’s all in the technique really imparting flavour and achieving that glass like crunch with a fluffy centre. 1kg Maris piper potatoes Enough Beef/chicken/veg stock to cover the potatoes 150g duck fat/beef dripping/your chosen fat 10-15 garlic cloves 2 bay leaves 2 sprigs rosemary Few sprigs of thyme Salt1. Peel and cut the potato evenly, cover in the stock and bring up to a boil for approx 10 mins or when they are just fork tender. 2. Drain them but keep the stock to make a sauce or gravy, rough them up and let them dry for the best results dry them out uncovered in a fridge or freezer 3. Meanwhile infuse the duck fat with the garlic, bay, thyme and rosemary on a very low heat for approx 30-40 mins this will leave you with a bonus side of confit garlic. Strain it so it’s ready to use 4. Put the potatoes in a mixing bowl and pour over approx 1/3 of the infused fat and a pinch of salt. Coat the potatoes well and set to one side 5. Heat the remaining fat in roasting tray before adding the coated potatoes roast at 220c for 45-50 mins turning every ten minutes, for the final 5 minutes drain off the fat. #series #reels #potato #roastpotatoes ♬ original sound – Chef Thom Bateman
1kg Maris piper potatoes
Enough beef/chicken/vegetable stock to cover the potatoes
150g duck/beef drippings/your chosen fat
10 to 15 garlic cloves
Two bay leaves
Two rosemary sprigs
Two thyme sprigs
Thom started off the video by peeling and cutting the potatoes evenly and boiling them in beef stock as it “adds more flavour” and “acts as a base for a gravy”.
This should take around 10 minutes for the potatoes to be ready or when they are just “fork tender”.
The next step is to drain them but keep the stock to make a sauce or gravy. Rough the potatoes up and let them dry. For the “best results” dry them uncovered in a fridge or freezer.
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Meanwhile, in a large pan, the chef infused the duck fat with garlic cloves, bay leaves, thyme and rosemary on a very low heather for approximately 30 to 40 minutes. This will leave with a bonus side of confit garlic. Then just strain the fat so it’s ready to use.
Thom then proceeded to put the potatoes in a mixing bowl and poured over one-third of the infused fat with a pinch of salt before coating them.
The last step was to heat the remaining fat in the roasting tray before adding the coated roast potatoes.
The chef said to put them in the oven at 220C for 45-40 minutes, turning them every 10 minutes.
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For the final five minutes remaining, drain off the fat to make them “extra crispy”.
TikTok users in the comment were in awe of the roast potatoes. @coopersdad said: “Probably the best roast potatoes I’ve ever seen, well done chef.”
@livnelson wrote: “I need these in my life so bad.” @spannermagnet replied: “Holy moly, these look good.”
@coastalkimbo claimed: “I will definitely make these for Christmas. They look fantastic.”
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