Hamdi Saidani This Gordon Ramsay’s Crispy French Fries recipe is a crunchy and fluffy recipe, which uses a simple, foolproof double-fry method for a restaurant-quality result. It’s the ultimate side dish for burgers or steaks, ready in about an hour, plus cooling time.
Gordon Ramsay’s Crispy French Fries Ingredients
For the Fries:
- 1 kg (about 2.2 lbs) floury potatoes (Russet, Maris Piper, or King Edward)
- 2 tablespoons white vinegar
- 1 tablespoon kosher salt
- 1 liter (about 4 cups) canola or vegetable oil, for frying
For Seasoning:
- Sea salt, to taste
- Optional: rosemary salt, truffle salt, or other favorite seasonings
How To Make Gordon Ramsay’s Crispy French Fries
- Prep and Boil the Potatoes: Peel the potatoes and cut them into thin, even 6mm (¼-inch) fries. Place them in a pot with 2 liters of cold water, the vinegar, and the salt. Bring the pot to a boil, then reduce to a simmer and cook for about 10 minutes, until the fries are just tender but not falling apart.
- Dry the Fries: This is a crucial step. Carefully drain the boiled fries and spread them in a single layer on trays lined with tea towels or paper towels. Let them steam dry for at least 5 minutes until no surface moisture remains.
- The First Fry (Blanching): Heat about 3cm (1.5 inches) of oil in a deep, heavy pan to 400°F (205°C). Carefully fry the dried potatoes in small batches for just 50-60 seconds. They should not get any color and will be soft and pale. Remove them with a slotted spoon and drain on fresh paper towels.
- Cool Completely: Let the blanched fries cool completely for a minimum of 30 minutes. You can even refrigerate them at this stage.
- The Second Fry (Crisping): Reheat the oil to 400°F (205°C). Fry the cooled fries again, also in small batches, for about 4 minutes, or until they are deeply golden brown and very crispy.
- Season and Serve: Remove the fries from the oil, drain briefly, and immediately toss them in a large bowl with salt or your seasoning of choice. Serve hot for the best texture.
Recipe Tips
- How to get extra crispy fries? The double-fry method is the non-negotiable secret. The first, quick fry at a high temperature cooks the inside of the potato and creates a starchy outer layer. Cooling them completely allows this layer to dry. The second fry then crisps up this outer layer to perfection without overcooking the fluffy interior.
- Why boil the potatoes in vinegar? This is a key chef’s trick! The vinegar helps to break down the surface starches on the potato, which creates a brittle, glass-like crust that shatters when you bite into it, making the fries even crispier.
- What are the best potatoes to use? A “floury” or high-starch potato is essential for this recipe. Russet potatoes are the classic choice in the US, while Maris Piper or King Edward are the gold standard in the UK. They fry up crispy on the outside while staying light and fluffy on the inside.
- How do I prevent soggy fries? There are three keys: 1) Pat the potatoes completely dry after boiling. 2) Ensure your oil is at the correct high temperature (400°F) for both fries. 3) Do not overcrowd the pan; fry in small batches to keep the oil temperature from dropping.
What To Serve With French Fries
These are the ultimate side dish for a huge variety of meals. They are classic when served with:
- A perfectly cooked steak or a juicy burger.
- Crispy fried chicken or fried fish.
- On their own with a selection of dipping sauces like ketchup, aioli, or mayonnaise.
How To Store French Fries
- Best Eaten Fresh: French fries are at their absolute crispiest and best when they are served hot, within minutes of coming out of the fryer.
- Reheat: While they will never be quite as good as fresh, you can restore some of the crispiness by reheating them in a single layer in a very hot oven (425°F) or an air fryer for a few minutes.
French Fries Nutrition Facts
- Serving: 1 serving
- Calories: 380 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 3g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why are my fries greasy?
Greasy fries are the number one sign that your oil temperature was too low. When the oil is not hot enough, the potato absorbs the oil instead of instantly crisping in it. A deep-fry thermometer is the best tool to ensure your oil is always at the correct temperature.
Do I have to boil them first?
Yes. Boiling the cut potatoes first not only seasons them from the inside out but also cooks the interior, so the two frying stages are focused on creating the perfect texture.
Can I bake these instead of frying?
This specific recipe is designed for the double-frying method. While you can make delicious baked fries, you would need to use a different method that involves tossing the raw potatoes in oil and baking at a high temperature.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Perfect Mashed Potatoes Recipe
- Gordon Ramsay Steak Seasoning Recipe
- Gordon Ramsay Burger Seasoning Recipe
Gordon Ramsay’s Crispy French Fries Recipe
Description
The ultimate restaurant-quality French fries, made at home using a foolproof double-fry method that guarantees a perfectly crispy outside and a light, fluffy inside every time.
Ingredients
Instructions
- Peel and cut the potatoes into thin 6mm (¼-inch) fries.
- Place the cut fries in a pot with cold water, the vinegar, and 1 tbsp of salt. Bring to a boil and simmer for 10 minutes until just tender.
- Carefully drain the fries and let them steam dry completely on a towel-lined tray.
- First Fry: Heat oil to 400°F (205°C). Fry the potatoes in small batches for just 50-60 seconds. They should be pale and soft. Drain and let them cool completely for at least 30 minutes.
- Second Fry: Reheat the oil to 400°F (205°C). Fry the cooled fries in batches for about 4 minutes, until deep golden brown and crispy.
- Drain and immediately toss with salt in a large bowl. Serve hot.
Notes
- u003cliu003eThe most important tip for this recipe is the double-fry method; the first fry cooks the inside, and the second fry makes them crispy.u003c/liu003eu003cliu003eYou must let the fries cool completely between the first and second fry for the best, crispiest result.u003c/liu003eu003cliu003eUsing a high-starch, floury potato like a Russet is the secret to a fluffy interior.u003c/liu003eu003cliu003eDo not overcrowd the pan when frying; this keeps the oil temperature high and ensures the fries are crispy, not greasy.u003c/liu003e
