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Gordon Ramsay’s Crispy French Fries: The Ultimate Guide

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Elevate your side dish game with Gordon Ramsay’s Crispy French Fries, featuring a shatteringly crisp exterior and a fluffy interior. This precise two-stage frying method guarantees perfection every time.

Ingredients

Scale
  • 2 pounds Russet potatoes
  • Peanut oil or grapeseed oil (or canola oil or vegetable oil)
  • Fine sea salt
  • White vinegar (optional)

Instructions

  1. Peel the Russet potatoes thoroughly and rinse them under cold water.
  2. Cut each potato lengthwise into uniform ½-inch thick slices, then cut those slices into ½-inch thick sticks.
  3. Transfer the potato sticks to a large bowl filled with very cold water and soak for at least 30 minutes, ideally 1-2 hours. Change the water a couple of times if possible. Optionally, add a tablespoon of white vinegar to the soaking water.
  4. Drain the potatoes and dry them meticulously using a clean kitchen towel or paper towels, ensuring they are bone-dry.
  5. Pour neutral oil into a large pot or Dutch oven, about 3-4 inches deep, and heat it to 300°F (150°C).
  6. Working in batches, add a portion of the dried potato sticks to the hot oil and fry for about 5-7 minutes until softened but not browned. Remove with a slotted spoon and let them cool completely on a wire rack.
  7. Increase the oil temperature to 375°F (190°C).
  8. Return the cooled, blanched fries to the hot oil in small batches and fry for another 2-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack.
  9. Immediately season the hot fries with fine sea salt and serve piping hot.

Nutrition

Keywords: Ensure consistency in cutting the potatoes for even cooking. Don't skip the soaking step, and make sure to dry the potatoes thoroughly to avoid oil splatter. Season immediately after frying for the best flavor.

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