Gordon Ramsay French Fries Recipe
This Gordon Ramsay French Fries Recipe turns simple potatoes, oil, and salt into golden, crunchy fries with a soft inside using a double-fry method.
Equipment
- Large heavy-bottomed pot or deep fryer
- Sharp knife or French fry cutter
- Large mixing bowl (for soaking)
- Slotted spoon or spider strainer
- Paper towels or wire rack for draining
- Kitchen thermometer (highly recommended)
- Baking tray for resting fries
Ingredients
- 4 large russet potatoes or Maris Piper
- 1 liter vegetable oil for frying
- 1 teaspoon salt or to taste
Optional Seasoning Ideas:
- Fresh parsley finely chopped
- Garlic powder
- Smoked paprika
- Black pepper
Instructions
Step 1: Prepare the potatoes
- Peel the potatoes and cut them into evenly sized sticks, about 1 cm thick. Uniform size is important so they cook evenly.
Step 2: Soak to remove starch
- Place the cut potatoes into a large bowl of cold water. Let them soak for at least 30 minutes, or up to 2 hours if you have time. This step removes excess starch, which helps the fries crisp up better.
Step 3: Dry thoroughly
- Drain the potatoes and pat them completely dry using paper towels or a clean kitchen towel. This is one of the most important steps—any moisture can ruin the frying process.
Step 4: First fry (low temperature)
- Heat the oil to 150°C (300°F). Fry the potatoes in small batches for about 4–5 minutes. They should soften but remain pale without browning.
- Remove them and place on a tray lined with paper towels or a wire rack.
Step 5: Rest the fries
- Let the fries rest for at least 10 minutes. This allows the internal moisture to settle and improves final texture.
Step 6: Second fry (high temperature)
- Increase the oil temperature to 190°C (375°F). Fry the potatoes again in batches for 2–3 minutes, or until they turn golden brown and crispy.
Step 7: Season immediately
- Remove from oil and drain briefly. Sprinkle with salt while still hot so it sticks properly. Serve immediately.
Notes
- Always soak your potatoes
- Dry thoroughly before frying
- Maintain correct oil temperature
- Season immediately after frying
- Serve fresh for best texture