Gordon Ramsay makes roast potatoes ‘crispy, golden and fluffy’ with one strange ingredient

are a staple of the classic Sunday roast, and getting them just right can make all the difference.

Crispy on the outside, fluffy on the inside – that’s the goal.

But while many swear by flour, baking soda, or even salt to achieve the perfect crunch, has a different trick up his sleeve.

The celebrity chef’s secret ingredient is , which is a coarse flour that helps create a golden, crispy crust while keeping the inside soft and fluffy.

This is because semolina absorbs moisture and oil while cooking, drying out the potato skin. It can also prevent from sticking to the baking sheet.

However, Ramsay insists that good technique is just as important as the ingredients.

, he explained: “For crispy roast potatoes you can depend on, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina and then give them a good roughing up.”

, getting the roasting tray extremely hot before adding the potatoes is another important step to achieving the perfect texture.

He also recommends using goose or duck fat for extra flavour.

He said: “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.”

The reason this helps is because the starch breaks down and creates a rougher surface for the butter and oil to adhere to and allows it to sear better in the baking dish.

Gordon Ramsay’s Roast Potato Recipe

Ingredients (Serves 4-6)

• 1.2kg floury potatoes (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

Cooking Instructions

1. Preheat the oven to 200°C/Fan 180°C/Gas 6.
2. Peel the potatoes and chop them into large chunks. Place them in a large saucepan of cold salted water and bring to the boil. Simmer for about 6 minutes.
3. While the potatoes are cooking, add the goose fat (or oil) to a large roasting tray and place it in the oven to heat up.
4. 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, and leave to steam dry for 5 minutes.
5. Lightly crush the garlic cloves with the back of your hand or a knife but leave them whole.
6. Carefully add the potatoes to the hot roasting tray along with the garlic and rosemary. Toss everything to coat in the fat and spread out the potatoes in a single layer.
7. Roast for 40-45 minutes, turning every 15 minutes, until crisp and golden brown.
8. Season with sea salt and freshly ground black pepper before serving.

For anyone who prefers more spicy flavours, Ramsay suggests getting rid of garlic and rosemary, instead tossing the potatoes with half a teaspoon of turmeric and a pinch of chilli flakes before roasting.