Gordon Ramsay Potato Pancakes Recipe

The first time I screwed this up…

I grated potatoes straight into a bowl, dumped in egg and flour, and pan-fried them like a lazy hash brown. No draining, no starch recovery, no structure. The result? Soggy, oily mush with burnt edges and raw centers. Not even sour cream could save it.

What Ramsay teaches is control. This isn’t just “fry some potatoes.” It’s extract, build, balance, and sear. The real trick? You’re not just removing water — you’re preserving starch, the glue that gives these pancakes snap on the outside and body inside.

Let’s turn those spuds into weapons.

Why This Works (And Where Most Go Wrong)

Here’s where most recipes (and home cooks) fail:

1. They don’t drain the potatoes well enough – excess water = floppy texture.
2. They throw away the liquid completely – big mistake. The starch at the bottom? That’s your crisp insurance.
3. They crowd the pan – steam builds up and ruins the browning.
4. They serve them late – these pancakes die in the waiting room. They need to hit the plate hot.

Gordon’s system solves every one of these:

• You squeeze out moisture and keep the starch.
• You grate finely for faster cooking and better crust.
• You fry in small batches and drain right.
• You serve them hot, not held.

Ingredients That Actually Matter

• 4 large russet potatoes – High-starch, low moisture = crisp exterior.
• 1 medium onion – Brings sweetness and bite. Avoid red onions — too sharp.
• 2 large eggs – Bind the mix without making it cakey.
• ¼ cup all-purpose flour (30g) – Adds structure, not doughiness.
• ½ tsp sea salt – Season your base.
• ¼ tsp black pepper – Optional, but good for contrast.
• 2 tbsp vegetable oil (for frying) – High smoke point is key.

Mistake I made: Used waxy potatoes and skipped the starch step. Result: soggy, greasy, and fell apart.

How To Make Gordon Ramsay Potato Pancakes

1. Grate and drain the veg.
Peel and finely grate the potatoes and onion using a box grater or food processor. Place into a clean dish towel or fine strainer and squeeze hard to remove as much liquid as possible into a bowl. Let that liquid sit 2 minutes — the white starch will settle at the bottom.

2. Save that starch.
Pour off the liquid but keep the white potato starch at the bottom of the bowl. That’s going back in.

3. Build the mix.
In the same bowl, combine the drained potato/onion mixture, the reserved starch, eggs, flour, salt, and pepper. Mix thoroughly until evenly combined and sticky, not runny.

4. Heat and portion.
Add vegetable oil to a non-stick skillet and place over medium heat. Once hot, spoon the mixture into the pan (2–3 tbsp per pancake) and flatten slightly with the back of the spoon.

5. Fry to golden perfection.
Cook each pancake for 2–3 minutes per side. Look for deep golden edges and a crisp surface. Avoid moving them too early — let the crust set before flipping.

6. Drain and serve hot.
Transfer to a paper towel-lined plate to soak up any extra oil. Serve immediately while the edges are still crisp.

7. Top it like you mean it.
Go classic with sour cream, or upgrade with smoked salmon, dill, or even a soft poached egg.

What Gordon Ramsay Says About This Dish

“Crispy. Golden. Not greasy. That’s your job.”
→ That made me rethink how much moisture I was leaving behind. Paper towels are not optional.

“The starch is gold. Don’t throw it away.”
→ Once I started saving the starch, my pancakes held shape and fried like a dream.

“Flatten, but don’t smash.”
→ I used to press them hard in the pan. That kills air and creates a gluey middle. Flatten lightly.

“Serve immediately. No one likes limp food.”
→ Truer words never spoken. These are made to be eaten hot, not held.

What I Got Wrong (And How I Fixed It)

• Didn’t drain enough water – Soggy center. Now I wring it out like it owes me money.
• Skipped the starch – Pancakes didn’t hold. Now I let it settle, pour off liquid, and stir it back in.
• Fried too many at once – Steam builds, oil cools. Now I work in batches.
• Let them sit too long before serving – Texture dies fast. Now I prep toppings before I fry.

Variations That Actually Hold Up

• Add chopped herbs (like chives or parsley) to the mix.
• Grate in a little carrot or parsnip for sweetness and color.
• Add smoked paprika or garlic powder for more depth.

Avoid cheese in the batter — it melts and sticks, ruining your fry surface.

Pro Tips That Change the Game

• Use a cast-iron or heavy-bottomed pan if possible — more even browning.
• Use a trigger scoop for uniform pancake size.
• Reheat in a dry non-stick pan, not the microwave – that’s how you bring the crisp back.
• Salt after frying too – a final sprinkle adds pop and balances the richness.

Storage + Leftover Moves

• Fridge: Store in an airtight container for up to 3 days.
• Freeze: Lay flat on a tray to freeze, then store in bags up to 1 month.
• Reheat: Warm in a lightly oiled pan for 2–3 minutes per side.
• Leftover move: Top with a fried egg and hot sauce for a breakfast re-run.

FAQs

Q: Can I use sweet potatoes?
Yes, but reduce flour slightly — they’re softer and sweeter.

Q: Can I make the mix ahead of time?
Not really. Grated potatoes oxidize fast. You can prep ingredients, but mix right before cooking.

Q: Can I bake them instead of frying?
Technically yes, but you’ll lose the crispy edges. Frying is key.

Q: Can I make them without flour?
Yes, but they’ll be more delicate. Increase the saved potato starch for extra binding.

Q: Why are mine falling apart?
Usually too much moisture or not enough binder. Drain well and don’t skip the starch.

Try More Recipes:

• Gordon Ramsay Scotch Pancakes Recipe
• Gordon Ramsay American Pancakes Recipe
• Gordon Ramsay Coconut Pancakes Recipe