This easy and delicious French fries recipe by Gordon Ramsay delivers perfectly crispy, golden fries every time. It’s a simple, quick snack or side dish made with common pantry staples like potatoes and oil. With a double-fry technique for ultimate crunch, these fries are perfect for any occasion and can be seasoned to suit your taste!
Ingredients Needed:
For the Fries:
- 1 kg floury potatoes
- 2 tbsp white vinegar
- 1 tbsp cooking salt or kosher salt
- 1 liter/quart canola or vegetable oil
Seasoning Options:
- Salt
- Shaker fries seasoning
- Rosemary salt
- Nori salt
How To Make French Fries Recipe?
- Cut the Potatoes: Peel the potatoes and cut them into thin 6 mm fries. Submerge in water to prevent browning.
- Rinse the Fries: Rinse the cut fries under running water for 15–20 seconds.
- Boil the Fries: Place the fries in a pot with 2 liters of cold water, vinegar, and salt. Bring to a boil, then reduce to a gentle simmer and cook for 10 minutes.
- Dry the Fries: Carefully remove the fries and spread them on tea towel-lined trays to dry for 5 minutes.
- Heat the Oil: Add 3 cm of oil to a deep pot, leaving space for safety, and heat to 205°C.
- First Fry: Fry the fries in batches for 50 seconds, then remove them while still pale and soft. Let the fries cool on paper towels for 30 minutes.
- Second Fry: Reheat the oil to 205°C. Fry the cooled fries in batches for 4 minutes, stirring occasionally, until golden and crispy.
- Season and Serve: Sprinkle with salt or your favorite seasoning, toss, and serve hot.
Recipe Tips:
- Use Floury Potatoes: Choose floury potatoes like Russet, Maris Piper, or Sebago for crispy fries. They have less moisture and are ideal for frying.
- Dry the Fries Properly: After boiling, spread fries on tea towels to steam dry. This removes excess moisture, which helps them get crispy.
- Control the Oil Temperature: Keep the oil at 205°C for both frying stages. This ensures even cooking and prevents greasy fries.
- Fry in Batches: Cook fries in small batches to avoid overcrowding, which can lower the oil temperature and make them soggy.
- Cool Completely Before Second Fry: Let fries cool for at least 30 minutes after the first fry. This helps them stay crisp during the second fry.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the fries to room temperature, then store them in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the fries, freeze them flat on a tray, then transfer them to a freezer bag. Freeze for up to 1 month.
- Reheat: Heat the air fryer to 190°C. Place fries in a single layer and reheat for 3-5 minutes until crispy.
Nutrition Facts:
- Calories: 312 kcal
- Total Fat: 15g
- Saturated Fat: 2.3g
- Cholesterol: 0mg
- Sodium: 210mg
- Potassium: 579mg
- Total Carbohydrate: 41g
- Dietary Fiber: 3.8g
- Sugars: 0.3g
- Protein: 3.4g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Best Roast Potatoes Recipe
- Gordon Ramsay Fondant Potatoes Recipe
- Gordon Ramsay Baked Potatoes Recipe
Gordon Ramsay French Fries Recipe
Description
This easy and delicious French fries recipe by Gordon Ramsay delivers perfectly crispy, golden fries every time. It’s a simple, quick snack or side dish made with common pantry staples like potatoes and oil. With a double-fry technique for ultimate crunch, these fries are perfect for any occasion and can be seasoned to suit your taste!
Ingredients
For the Fries:
Seasoning Options:
Instructions
- Cut the Potatoes: Peel the potatoes and cut them into thin 6 mm fries. Submerge in water to prevent browning.
- Rinse the Fries: Rinse the cut fries under running water for 15–20 seconds.
- Boil the Fries: Place the fries in a pot with 2 liters of cold water, vinegar, and salt. Bring to a boil, then reduce to a gentle simmer and cook for 10 minutes.
- Dry the Fries: Carefully remove the fries and spread them on tea towel-lined trays to dry for 5 minutes.
- Heat the Oil: Add 3 cm of oil to a deep pot, leaving space for safety, and heat to 205°C.
- First Fry: Fry the fries in batches for 50 seconds, then remove them while still pale and soft. Let the fries cool on paper towels for 30 minutes.
- Second Fry: Reheat the oil to 205°C. Fry the cooled fries in batches for 4 minutes, stirring occasionally, until golden and crispy.
- Season and Serve: Sprinkle with salt or your favorite seasoning, toss, and serve hot.
Notes
- Use Floury Potatoes: Choose floury potatoes like Russet, Maris Piper, or Sebago for crispy fries. They have less moisture and are ideal for frying.
- Dry the Fries Properly: After boiling, spread fries on tea towels to steam dry. This removes excess moisture, which helps them get crispy.
- Control the Oil Temperature: Keep the oil at 205°C for both frying stages. This ensures even cooking and prevents greasy fries.
- Fry in Batches: Cook fries in small batches to avoid overcrowding, which can lower the oil temperature and make them soggy.
- Cool Completely Before Second Fry: Let fries cool for at least 30 minutes after the first fry. This helps them stay crisp during the second fry.
Gordon Ramsay French Fries Recipe