Gordon Ramsay’s 30-second roast potato hack promises perfectly crispy spuds every time

Roast potatoes are arguably one of the most important parts of a Christmas dinner, but there’s always a debate about how to cook them properly.

Thankfully, TV chef Gordon Ramsay has shared the “secret” to mastering the popular dish, with the help of just three extra ingredients.

The multi-Michelin starred chef says anyone planning to prepare the “perfect” roast potatoes will need to make sure they have fresh thyme, bay leaves and garlic readily available.

Speaking to The Times, Ramsay said: “The secret to the perfect roast potato, simmer your potatoes in water with bay leaves, fresh thyme and garlic. Then, once they are parboiled, drain off the water, crank up the gas and put them back on the heat for 30 seconds, shaking the pan.

“Then leave them to steam, the longer the better. The edges will become fluffy and they will absorb more of the flavours of the herbs and garlic.Then roast in hot oil.”

Many of us will be relying on goose fat to make their perfect roastie, but Ramsay, 58, said that shouldn’t be the case and that vegetable oil would do the same job.

“People get obsessed by goose fat but to be honest, vegetable oil is just fine, but don’t use too much. You want the potatoes to roast, not to deep fry,” he said.

The dad-of-six told The Times that he expects to be hosting 25 people on Christmas Day, including his wife Tana, their two youngest sons, Oscar 5, and Jesse, 1, at their home in southwest London.

However, it seems that his older children Meg, Jack, Holly and Tilly, will also be joining them for the festivities, despite all four of them moving out the family home during a major refurb.

He said: “Lo and behold I found out last week that they’ve all put their apartments up for rent and they’re going to be moving back in. It’s going to be crazy.”

The chef said the family usually enjoys a late breakfast of scrambled eggs on homemade brioche with smoked salmon at about 11am before a long walk and then sitting down for dinner at 5.30pm.

He said: “We like to stretch the day out and enjoy as much daylight as possible because it goes quickly.

“The rule for a happy Christmas is delegate, delegate, delegate. Everybody will muck in. Meg and Tilly love their vegetables so they’re brilliant on veg prep. Holly takes care of decorations and Jack’s obsessed with cooking meat. He does it brilliantly.”