Gordon Ramsay Roast Potatoes Recipe That Hit Like a Sunday Roast Anthem

Golden, crispy, rosemary-scented roast potatoes that even Gordon Ramsay would high-five you for. This isn’t just any side dish—it’s the crown jewel of a proper roast dinner. In this guide, you’ll get my Ramsay-style roast potato recipe, kitchen-tested tips, and the one trick that turned my soggy spuds into crisp perfection.

“I Thought Olive Oil Was Enough” — My First Roast Potato Fail

Let me tell you, the first time I tried making Gordon Ramsay’s roast potatoes, I used olive oil and skipped the parboil. What came out of that oven was… not it. Pale, chewy, and disappointingly bland.

Then I watched Ramsay rip into someone on Hell’s Kitchen for undercooked potatoes. That was my lightbulb moment. Ramsay does three things that changed everything:

1. Parboils his potatoes till the edges start to fluff
2. Uses hot goose fat or beef dripping (never cold)
3. Bashes the potatoes just enough to create ridges that crisp beautifully

I simplified it with store-friendly swaps (hello, duck fat from Whole Foods) and timed my prep so it all fits into a weeknight or Sunday roast schedule.

I’ve tested this recipe over 20 times. These are my go-to Gordon Ramsay roast potatoes, every time.

The Game-Changing Ingredients (and My Smart Swaps)

You only need a few ingredients, but quality matters. And yes, there’s a right kind of potato.

Pick the Right Potato

• Use Maris Piper, Yukon Gold, or Russets
• Avoid waxy potatoes—they won’t fluff up

Smart Swaps

• Goose fat is classic Ramsay. Can’t find it? Use duck fat or a blend of butter and canola oil
• Add garlic cloves (skin on) and fresh rosemary to the fat for bonus aroma

Time-Saving Tip

• Parboil ahead and store in the fridge. The chilled surface crisps even better!

How I Nail the Crunch (Without Smoking Up the Kitchen)

Here’s how I simplified Ramsay’s method while keeping all the drama on the plate.

🧂 Ingredients

• 2.5 lbs Maris Piper or Yukon Gold potatoes, peeled and halved
• 1/3 cup goose fat (or duck fat / oil blend)
• 6 garlic cloves, skin on
• 2 sprigs rosemary
• Salt and pepper

Step-by-Step: Ramsay-Style Roast Potatoes

1. Preheat oven to 425°F (220°C). Place fat in a roasting pan, heat in oven until shimmering.
2. Boil potatoes in salted water for 8-10 minutes until just fork-tender.
3. Drain and rough up the edges by shaking them in the colander.
4. Carefully add potatoes to the hot fat (it’ll sizzle—that’s good). Toss with garlic and rosemary.
5. Roast for 45 minutes, turning once halfway. They should be golden, crispy, and deeply aromatic.

Serve It Like You Mean It (and Make the Best Leftovers Ever)

Plating Tips

• Pile them high with roasted garlic scattered on top
• Sprinkle flaky salt and a few rosemary needles right before serving

Want a killer pairing? Spoon them beside my simple aioli that levels up any dish.

Leftovers That Actually Slap

1. Breakfast hash with eggs and caramelized onions
2. Loaded potato tacos with chipotle mayo
3. Toss into a green bowl with spinach, goat cheese, and a balsamic glaze

Best Reheating Method

• Oven at 400°F for 10 minutes
• Avoid microwaves—they destroy the crunch

FAQ: Gordon Ramsay Roast Potatoes Recipe

What kind of fat does Gordon Ramsay use for roast potatoes?
He usually uses goose fat for its flavor and high smoke point. Duck fat or butter-oil blends work too.

Why parboil roast potatoes?
It softens the inside and helps create a fluffy edge, which crisps better in the oven.

Can I make them ahead of time?
Yes! Parboil and chill them a day ahead. Then roast just before serving.

What potatoes does Ramsay recommend?
He prefers Maris Piper or similar starchy varieties like Yukon Gold for fluffiness and crisp edges.

Final Thoughts From Dylan

If you’ve ever been disappointed by bland, soggy potatoes, this recipe will be your redemption. It turned my Sunday dinners around and made me the potato guy in my friend group.

So don’t skip the hot fat. Don’t fear the boil. And whatever you do, don’t microwave the leftovers.

Cook bold like Ramsay.