Gordon Ramsay French Fries are made with starchy Russet potatoes, vegetable oil, and coarse sea salt. The result is a perfectly golden fry that is incredibly fluffy on the inside with a shatteringly crisp exterior. This recipe is a must-have for a steak night or alongside a gourmet burger and makes enough for four people.
Jump to RecipeWhy You Will Love These Crispy French Fries:
- The Perfect Texture: This recipe is the secret to getting fries that are shatteringly crisp on the outside while staying light, fluffy, and full of potato flavor on the inside.
- It’s the Real Restaurant Method: The double-fry technique is how professional chefs and steakhouses get their fries so perfect. This method guarantees a superior result that you can’t get from a single fry or baking.
- No More Gummy Fries: Rinsing the starch off the potatoes is a game-changing step. It ensures the fries won’t stick together and prevents them from becoming heavy or dense.
- They Elevate Any Meal: These aren’t just a simple side dish; they are a showstopper. They will make your homemade burger or steak night feel like a high-end restaurant experience.
Gordon Ramsay Crispy French Fries Ingredients
- 4 large Russet potatoes (or Maris Piper)
- 2 quarts (approx. 2 liters) vegetable oil or peanut oil, for frying
- Sea salt, to taste
- Freshly ground black pepper (optional)
How To Make Gordon Ramsay Crispy French Fries
- Peel and cut the potatoes: Peel the potatoes and cut them into even 1/4-inch (1/2 cm) sticks.
- Rinse the starch: Place the cut fries into a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or rinse them under running water until the water is no longer cloudy. This removes the excess starch.
- Dry the fries completely: Drain the potatoes from the water. Lay them out on a clean kitchen towel or on a tray lined with paper towels. You must pat them bone-dry. Any water will cause the hot oil to splatter dangerously.
- Perform the first fry (blanching): Heat the oil in a deep, heavy-bottomed pot or a deep fryer to 300°F (150°C). Carefully lower the fries into the oil in small batches. Cook for 5 to 7 minutes. They should be soft, tender, and pale, with no color.
- Cool the fries: Remove the fries from the oil with a slotted spoon and drain them on a wire rack set over a baking sheet. Let them cool completely to room temperature (at least 30 minutes). This step is essential.
- Perform the second fry (crisping): When you are ready to serve, turn up the heat. Reheat the oil to 350°F-375°F (180°C).
- Fry until golden: Carefully place the cooled fries back into the hot oil. Fry for another 2 to 4 minutes until they are a deep golden brown and very crispy.
- Season immediately: Remove the fries from the oil and drain them quickly on the wire rack. While they are still piping hot, toss them in a large metal bowl with plenty of sea salt. Serve immediately.
Recipe Tips
- Use Starchy Potatoes: You must use a “floury” potato like a Russet or Maris Piper. Waxy potatoes (like new potatoes or red bliss) hold too much moisture and will not become fluffy on the inside.
- Rinse the Starch: Soaking the fries in water removes the excess starch. This is the secret to getting a light, fluffy interior and preventing the fries from becoming gummy or sticking together.
- The Double-Fry is Key: Do not skip the two-step cooking process. The first fry at a low temperature (the blanch) cooks the potato all the way through. The second fry at a high temperature is what creates that perfect, crunchy, golden crust.
- Don’t Crowd the Pan: Fry in small batches. If you add too many fries at once, it will lower the oil’s temperature, causing the fries to steam and become soggy instead of crisp.
What To Serve With French Fries?
These classic fries are the perfect partner for a Gourmet Burger or a Filet Mignon with Madeira Sauce. Serve them with a side of ketchup, garlic aioli, or truffle mayonnaise for dipping. They are also fantastic with fried fish for a “Fish and Chips” night or as a base for Canadian poutine with gravy and cheese curds.
How To Store French Fries Leftovers?
- Refrigerate: Honestly, french fries are best eaten immediately. Leftover fries will lose their crispness and become soft in the fridge. You can store them in an airtight container for up to 2 days, but they will not be the same.
- Freeze: Do not freeze cooked fries. The texture will become grainy and unpleasant.
FAQs
This usually happens for two reasons: you didn’t dry the potatoes enough, or you overcrowded the pan. Frying in small batches keeps the oil temperature high, which makes the fries crispy.
Use a neutral oil with a high smoke point. Vegetable, canola, or peanut oil are all excellent choices. Do not use olive oil for deep frying it will burn and make the fries taste bitter.
This specific double-fry method is designed for deep frying to get a specific texture. You can cook fries in an air fryer, but the result will be different—less fluffy and more “roasted” than fried.
Crispy French Fries Nutrition Facts
Serving Size: 1 portion (approx. 1.5 cups)
- Calories: 420 kcal
- Total Fat: 22g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrate: 50g
- Dietary Fiber: 5g
- Sugars: 1g
- Protein: 6g
Gordon Ramsay’s Crispy French Fries Recipe
Course: Sides, Dinner, LunchCuisine: American, BritishDifficulty: Easy4
servings40
minutes15
minutes420
kcalGordon Ramsay French Fries are made with starchy Russet potatoes, vegetable oil, and coarse sea salt. The result is a perfectly golden fry that is incredibly fluffy on the inside with a shatteringly crisp exterior. This recipe is a must-have for a steak night or alongside a gourmet burger and makes enough for four people.
Ingredients
4 large Russet potatoes (or Maris Piper)
2 quarts (approx. 2 liters) vegetable oil or peanut oil, for frying
Sea salt, to taste
Freshly ground black pepper (optional)
Directions
- Peel and cut the potatoes: Peel the potatoes and cut them into even 1/4-inch (1/2 cm) sticks.
- Rinse the starch: Place the cut fries into a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or rinse them under running water until the water is no longer cloudy. This removes the excess starch.
- Dry the fries completely: Drain the potatoes from the water. Lay them out on a clean kitchen towel or on a tray lined with paper towels. You must pat them bone-dry. Any water will cause the hot oil to splatter dangerously.
- Perform the first fry (blanching): Heat the oil in a deep, heavy-bottomed pot or a deep fryer to 300°F (150°C). Carefully lower the fries into the oil in small batches. Cook for 5 to 7 minutes. They should be soft, tender, and pale, with no color.
- Cool the fries: Remove the fries from the oil with a slotted spoon and drain them on a wire rack set over a baking sheet. Let them cool completely to room temperature (at least 30 minutes). This step is essential.
- Perform the second fry (crisping): When you are ready to serve, turn up the heat. Reheat the oil to 350°F-375°F (180°C).
- Fry until golden: Carefully place the cooled fries back into the hot oil. Fry for another 2 to 4 minutes until they are a deep golden brown and very crispy.
- Season immediately: Remove the fries from the oil and drain them quickly on the wire rack. While they are still piping hot, toss them in a large metal bowl with plenty of sea salt. Serve immediately.
Notes
- Use Starchy Potatoes: You must use a “floury” potato like a Russet or Maris Piper. Waxy potatoes (like new potatoes or red bliss) hold too much moisture and will not become fluffy on the inside.
Rinse the Starch: Soaking the fries in water removes the excess starch. This is the secret to getting a light, fluffy interior and preventing the fries from becoming gummy or sticking together.
The Double-Fry is Key: Do not skip the two-step cooking process. The first fry at a low temperature (the blanch) cooks the potato all the way through. The second fry at a high temperature is what creates that perfect, crunchy, golden crust.
Don’t Crowd the Pan: Fry in small batches. If you add too many fries at once, it will lower the oil’s temperature, causing the fries to steam and become soggy instead of crisp.
