Gordon Ramsay Saute Potatoes Recipe

This Gordon Ramsay Sauté Potatoes Recipe is a crispy and golden recipe, which is made with floury potatoes and garlic. It’s a no-fuss take on the classic, ready in about 25 minutes.

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Gordon Ramsay Sauté Potatoes Recipe Ingredients

700g floury potatoes (Maris Piper or Russet), peeled and chopped
120 ml vegetable oil
1 fat clove garlic, minced
1/2 tsp salt
½ tsp ground black pepper

How To Make Gordon Ramsay Sauté Potatoes Recipe

Parboil the Potatoes: Place the chopped potatoes in a pot of cold, salted water. Bring to a boil and simmer for 5 minutes.
Drain and Fluff: Drain the potatoes thoroughly in a colander. Return them to the empty pot, put the lid on, and shake the pan vigorously to fluff up the edges of the potatoes. This is key for a crispy exterior.
Fry the Potatoes: Heat the vegetable oil in a wide, shallow frying pan over high heat until it is shimmering. Carefully add the potatoes in a single layer. Fry on high heat for 5 minutes, turning occasionally by shaking the pan, until they start to turn golden.
Season and Finish Cooking: Season the potatoes with salt and pepper. Reduce the heat to medium and continue to cook for another 5 minutes, or until the potatoes are golden brown, crispy on the outside, and tender on the inside.
Add Garlic and Serve: Remove the pan from the heat and wait for 30 seconds to let the oil cool slightly. Stir in the minced garlic (this prevents it from burning). Toss to combine and serve immediately.

Recipe Tips

How do you get the crispiest potatoes? The two most important factors are surface area and dry potatoes. Use a wide pan so the potatoes can be in a single layer without crowding, and make sure they are drained very well after parboiling.
Why do my potatoes stick to the pan? This usually happens if the oil isn’t hot enough when you add the potatoes. Wait until the oil is shimmering before carefully placing the potatoes in the pan.
How do you flip the potatoes without breaking them? Instead of stirring with a spoon, which can mash the potatoes, try shaking the pan to toss and flip them. This keeps them intact and helps them brown evenly.
Why add the garlic at the very end? Minced garlic burns very quickly in hot oil, which makes it bitter. By removing the pan from the heat and waiting a moment before stirring it in, you get all the garlic flavor without any bitterness.

What To Serve With Sauté Potatoes

These versatile potatoes are the perfect side dish for almost any main course:

Roast Chicken
Seared Steak
Fried Fish
Pork Chops or Sausages
A full English breakfast

How To Store Sauté Potatoes

Refrigerate: Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating: For best results, reheat them in a hot pan with a little oil or in an air fryer to bring back their crispiness.

Sauté Potatoes Nutrition Facts

Calories: 169 kcal
Protein: 3g
Fat: 8g
Carbohydrates: 20g
Sodium: 300mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What are the best potatoes for sautéing?

Floury or starchy potatoes like Maris Piper, Russet, or King Edward are best. Their texture allows the outside to get very crispy while the inside stays soft and fluffy.

Why do you parboil the potatoes first?

Parboiling does two things: it guarantees the inside of the potato is cooked through and fluffy, and the process of shaking them after draining creates a rough, starchy surface that becomes incredibly crispy when fried.

Can I add other herbs or spices?

Absolutely. You can add woody herbs like rosemary or thyme to the oil while the potatoes are frying. Spices like paprika or cayenne pepper can be sprinkled on with the salt and pepper for extra flavor.