Many recipes call for the addition of flour, baking soda or salt for extra crispy skin, but Gordon Ramsay uses something a little different.

His perfect roasties are made with semolina – also known as wheat middlings.

The ingredient is a coarse flour consisting mostly of the nutritious wheat grain germ, a natural by-product of white flour that’s sifted out in milling.

Semolina may seem interchangeable with cornstarch but in fact, it gives a crunch rather than a crisp texture when cooked.

Of course, good technique is also essential, and the chef claimed that it comes down to three steps: “Shaking up the edges, coating in semolina and getting the fat really hot first all help ensure crispy, golden outsides while the middles remain fluffy.”

Method

For the best flavour, switch out table salt and ground pepper for coarse sea salt and freshly cracked black peppercorns. Alternatively, try Gordon Ramsay’s favourite spicy combination – half a teaspoon of turmeric and a pinch of chilli flakes sprinkled onto the spuds before roasting.

Start by preheating the oven to 200C/Fan 180C/Gas 6, then peel and chop the potatoes into large chunks.

Transfer the potatoes into a large saucepan filled with cold salted water, then bring the water to a boil and let it simmer for six minutes.

Add the goose fat (or oil) to a large roasting tray and put it in the oven to get “really hot”.

When the spuds are cooked, drain them and shake the pan to “chuff” up their edges. Next, sprinkle the semolina all over, then shake the tray again to ensure an even coating.

Leave the potatoes to steam dry for five minutes. Meanwhile, keep the garlic cloves whole but lightly crush them with the back of your hand. Then gently transfer the potatoes to the sizzling tray of oil, along with the garlic and rosemary.

Carefully toss the potatoes to coat them in the fat and spread them out in a single layer to ensure they cook evenly. Return the tray to the oven for 40 to 45 minutes, turning every 15 minutes, until they are crisp and golden brown.