Gordon Ramsay French Fries Recipe
This Gordon Ramsay French fries recipe gives you perfectly crispy fries at home! Made with Russet potatoes, oil, and salt, they’re golden outside and fluffy inside.
Equipment
- Large heavy-bottomed pot or deep fryer
- Slotted spoon or spider strainer
- Sharp knife or French fry cutter
- Cutting board
- Large mixing bowl
- Paper towels or kitchen towel
- Thermometer (optional but very helpful)
Ingredients
- 4 large Russet potatoes
- Vegetable oil enough for deep frying
- Salt to taste
- Optional: garlic powder paprika, or black pepper
Instructions
Step 1: Prepare the Potatoes
- Peel the potatoes if you prefer a cleaner look, or leave the skin on for a rustic feel. Cut them into evenly sized sticks—this ensures they cook at the same rate.
Step 2: Soak the Potatoes
- Place the cut potatoes into a bowl of cold water and let them soak for at least 30 minutes. If you have more time, soaking for up to 2 hours gives even better results.
- This step removes excess starch, which helps prevent the fries from sticking together and improves crispiness.
Step 3: Dry Completely
- Drain the potatoes and pat them dry thoroughly using paper towels or a clean kitchen towel. This step is crucial—any moisture can cause splattering and reduce crispiness.
Step 4: First Fry (Blanching)
- Heat the oil to 150°C. Fry the potatoes in small batches for about 4–5 minutes. They should become soft but remain pale, with no browning.
- Remove and drain on paper towels.
Step 5: Rest the Fries
- Let the fries rest and cool for at least 10–15 minutes. This allows the internal structure to set, which helps during the second fry.
Step 6: Second Fry
- Increase the oil temperature to 180°C. Fry the potatoes again in batches for 3–5 minutes, until golden brown and crispy.
Step 7: Season Immediately
- Remove the fries from the oil, drain briefly, and season with salt while they’re still hot. This helps the seasoning stick better.
Notes
- Always cut evenly—this affects everything
- Don’t skip soaking—it truly makes a difference
- Dry thoroughly—this step is non-negotiable
- Fry in batches—overcrowding lowers oil temperature
- Taste and adjust salt immediately