Gordon Ramsay’s Crispy Roast Potatoes Recipe

Chefs Series
By Charlene Teressa | 21st November 2023
Gordon Ramsay Crispy Roast Potatoes

Haven’t managed to crack crispy on the outside but soft in the middle roast potatoes? Fear not as this week sees the world’s most famous celebrity chef, Gordon Ramsay, take over our Chefs Series, getting us excited for the cooler months with his easy crispy roast potatoes recipe.

A man who needs absolutely no introduction, Gordon Ramsay’s rise to fame in 1999’s Boiling Point continues from strength to strength. Well-known for his no-nonsense attitude, sharp tongue, and spirited passion for food, Ramsay has since hosted his own string of shows, like Hell’s Kitchen and Kitchen Nightmares. Aside from displaying his culinary talents on TV and on TikTok, Ramsay is also the proud owner of Gordon Ramsay Restaurants, which has been awarded a grand total of 17 Michelin stars to date.

Serves 4-6

Gordon Ramsay Roast Potatoes


  • 1.2kg floury potatoes, such as Maris Piper or King Edward
  • 100g goose or duck fat (or olive oil)
  • 2 tbsp semolina
  • 2 garlic cloves
  • Few rosemary sprigs
  • Sea salt and freshly ground black pepper


  1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Peel the potatoes, chop into large chunks and place in a large saucepan of cold salted water. Bring to the boil then simmer for about 6 minutes.
  2. Meanwhile, add the goose fat (or duck fat or oil) to a large roasting tray and place in the oven to heat up.
  3. Drain the potatoes in a colander and give them a gentle shake to fluff up the edges. Sprinkle over the semolina, shake again to coat evenly then leave to steam dry for 5 minutes. Leave the garlic cloves whole but crush lightly with the back of your hand or the flat side of a large knife.
  4. Carefully add the potatoes to the hot tray along with the garlic and rosemary. Toss to coat in the fat and spread out in a single layer so they cook evenly.
  5. Roast for 40-45 minutes, turning every 15 minutes, until crisp and golden brown. Season with sea salt and freshly ground black pepper to serve.


Shaking up the edges, coating in semolina and getting the fat really hot first all help ensure crispy, golden outsides while the middles remain fluffy.

For a different flavour combination, try swapping the garlic and rosemary for Gordon’s favourite spicy combination – toss the potatoes with ½ tsp turmeric and a pinch of chilli flakes before roasting.

Wines to serve with


For more on Chefs Series, check out this stuffing recipe

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