Amazing hasselback potatoes | Jamie Oliver recipes (2024)

FAQs

How does Gordon Ramsay make roast potatoes crispy? ›

Once the potatoes have been partially boiled after six minutes, drain them using a colander and shake them while in the colander to fluff the edges up. Next, sprinkle the semolina and shake the potatoes again to make sure they are evenly coated. Then allow the the potatoes to steam dry for five minutes.

Yes! Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.

In most potato recipes, I recommend starting potatoes in cold water and bringing them up to a boil. This helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through.

Simply heat in the oven for 30 minutes. Serves 4.

A: This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

You want to use an oil with a mild flavour for your roasties. We prefer olive oil, but you can opt for vegetable, canola or grapeseed oils instead.

You always should preheat the oven and get that fat nice and hot. Crispy on outside and lovely and fluffy on the inside. You don't roast them long enough. You have to get them to evaporate most of the water before they will brown.

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

For Gordon's roast potato recipe you'll need: 1.2kg floury potatoes, such as Maris Piper or King Edward. 100g goose or duck fat (or olive oil) 2 tbsp semolina.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

What does cornstarch do to potatoes? ›

After closely inspecting the brand of frozen French fries I often buy, I realized that they are coated in a blend of starches to help crisp them up. So, I decided to give the method a shot with roasted potatoes. And it turns out, coating the potatoes with cornstarch is the secret to super crispy roasted potatoes!

TIP: parchment paper is better to prevent sticking, but aluminum foil yields crispier results. If you use foil, you'll want to lightly grease it to prevent the potatoes from sticking. Note that even if you do that, they may still stick.

This practical skewer cutter is made of high quality 18/10 stainless steel and anti-corrosion; in addition to preparing hasselback potatoes, it is ideal for slicing any type of food such as potato, tomato, cucumber, carrot, and even meat and fish, its handle is non-slip for firm grip and skewers guide the knife for a ...

But despite using steam power, a slow cooker can also make the crispiest potatoes this side of your oven. One insider hack is to parboil the potatoes for about 10 minutes before plain them in the slow cooker. By parboiling, you'll get a head start on cooking them by ensuring the potato flesh is cooked.