Gordon Ramsay’s roast potato recipe combines simple techniques to achieve that perfect texture everyone strives for when making this delicious side dish.

To achieve those perfectly crispy, golden outsides and fluffy interiors every time, Ramsay recommends shaking the potatoes to fluff up the edges, coat them in semolina, and preheat the fat until it’s very hot.

If you’re looking for a unique flavour twist to change things up a little, consider replacing the garlic and rosemary with a spicy mix.

Sharing the recipe on his official website, the chef suggests mixing the potatoes with half a teaspoon of turmeric and a pinch of chilli flakes before roasting.

This classic side dish is so versatile it allows for experimentation with other herbs, such as thyme or oregano, or even a sprinkling of grated Parmesan on top before serving.

Ingredients

1.2kg floury potatoes, such as Maris Piper or King Edward

100g goose or duck fat (or olive oil)

Two tbsp semolina

Two garlic cloves

Few rosemary sprigs

Sea salt and freshly ground black pepper

Method

Preheat your oven to 200°C (Fan 180°C or Gas Mark 6). Begin by peeling the potatoes and cutting them into large chunks.

Place these in a large pot filled with cold salted water and bring to a boil. Allow them to simmer for approximately six minutes.

While the potatoes are cooking, add goose fat (or duck fat or oil) to a spacious roasting pan and put it in the oven to warm up.

Once the potatoes are done, drain them in a colander and shake gently to fluff up the edges. Sprinkle semolina over them, shake again to ensure they’re evenly coated, and let them steam dry for five minutes.

Keep the garlic cloves whole, but lightly crush them using the back of your hand or a flat knife.

Carefully transfer the potatoes to the heated roasting pan, adding the garlic and rosemary.

Toss everything to coat the potatoes in fat, then spread them out in a single layer for even cooking.

Roast for 40 to 45 minutes, turning the potatoes every 15 minutes, until they are crisp and golden brown.

Season with sea salt and freshly ground black pepper before serving alongside your favourite main dish or as part of your Sunday Roast.