Britain may appear to have perfected roasting potatoes, but it turns out TV chef Gordon Ramsay has unearthed an even better cooking method to get a better texture. Roasted potatoes are a beloved part of a Sunday roast, but they often take ages to cook, and after all that effort they can easily come out of the oven soggy or greasy.
However, Gordon Ramsay has a simpler way to ensure you get the crispiest potatoes possible, and you simply have to cook them with a little goose fat. It is cookbook ‘Gordon Ramsay’s Ultimate Home Cooking’, the chef shared his recipe for sautéed potatoes that take less than 10 minutes to cook from scratch. Gordon wrote: “The French didn’t invent the fried potato, but they certainly know how to take it to another level. The shallots, garlic and herbs all add extra interest, but it’s the goose fat that is the real star, producing burnished golden spuds. If you aren’t already a convert, do use goose fat for the best roast potatoes too.”
Potatoes contain a high amount of water, which turns to steam as they cook, and if you do not use the right cooking fat they can turn out soft and mushy.
Many people roast their potatoes in butter or olive oil, but they burn quickly, which stops the potatoes from absorbing any fat and makes it more likely they cook in their own moisture.
Goose fat is one of the best ingredients for cooking potatoes because it has a high smoke point, meaning it can withstand very high temperatures without burning.
This allows the potatoes crisp up properly so they have golden and crackling crust without having to wait ages or use a complicated cooking method.
Sautéed potatoes take less than 10 minutes to cook, do not require an oven and ensure you get the crispiest potatoes possible without much effort.
How to make Gordon Ramsay’s sautéed potatoes
You will need:
- Five waxy potatoes
- One tablespoon of goose fat
- Two banana shallows
- Three garlic cloves
- Two thyme sprigs
- Salt and pepper
Method:
To begin, cut the potatoes in half a centimetre thick discs. Place the potatoes slices in a pan of salted water and boil them for five to six minutes.
Put a large heavy-based frying pan on the stove, add the goose fat, and place on a medium-heat. Wait for the goose fat to melt and then add the potatoes.
Cook the potatoes for one to two minutes until they are beginning to brown. Then, add the shallots, garlic, herbs and also season with salt and pepper.
Keep cooking the potatoes until they are cooked all the way through and have a deep golden brown crust. Serve straight away and enjoy potatoes so crispy they practically shatter when you bite into them.