Gordon Ramsay Potato Pancakes are made from grated russet potatoes, onions, eggs, flour, and seasonings, fried until crispy. Designed to serve 6, the preparation and cooking process takes about 45 minutes, resulting in delicious, golden pancakes perfect for breakfast or a side dish.
🤎 Why You’ll Love This Potato Pancakes Recipe:
- Simple Ingredients: Utilizes everyday ingredients like potatoes, onions, eggs, and flour, making it accessible and easy to prepare.
- Crispy Texture: Achieves a wonderfully crispy exterior with a soft, tender interior, offering a satisfying contrast in every bite.
- Flavorful: The combination of golden potatoes, onions, and the right seasoning creates a rich, savory flavor that’s both comforting and delicious.
- Nutrition Balance: Offers a good balance of carbohydrates and protein, making it a fulfilling addition to any meal.
- Cultural Experience: Potato pancakes are a staple in many cuisines, offering a delicious way to explore international flavors and traditions.
❓ What Is Gordon Ramsay’s Potato Pancakes Recipe?
Gordon Ramsay’s Potato Pancakes recipe combines grated russet potatoes and onions, mixed with eggs, flour, salt, and pepper. Fried until golden and crispy, these pancakes are a simple yet delicious dish, perfect for breakfast or as a versatile side.
🥔 Gordon Ramsay Potato Pancakes Ingredients
- 4 large russet potatoes
- 1 medium onion
- 2 eggs
- ¼ cup all-purpose flour
- ½ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
- 2 tbsp. vegetable oil for frying
🧆 How To Make Gordon Ramsay Potato Pancakes
- If you have a food processor, peel the potatoes and onion and cut them into cubes.
- Using a food processor, blend the veggies for about two minutes, or until the potatoes look “grated” and there are no more lumps. If you have a grater, peel the potatoes and onion and then grate them.
- Spoon the potato mix into a fine strainer or dish towel and squeeze out as much of the liquid as you can.
- Throw away the liquid. After you pour the liquid out, there will be white powder on the bottom of the bowl. Potato starch gives the pancakes their shape, so you should keep it.
- Put the potato mix back into the bowl and add the eggs, flour, salt, and pepper. Make sure to mix everything well.
- Put some vegetable oil in a big nonstick pan and set it over medium-low heat. Put in a spoonful of the potato mixture and spread it out a bit.
- The pancakes should be fried for two to three minutes on each side, or until they are brown and crispy. Enjoy! Place the pancakes on a paper towel to soak up the extra oil.
💭 Recipe Tips
- Squeezing Out Liquid: Removing as much liquid as possible from the grated potatoes and onions is key to getting crispy pancakes. The dryer the mix, the crispier your pancakes will be.
- Even Thickness: When shaping the pancakes in the pan, aim for an even thickness to ensure they cook uniformly. This prevents the outside from burning before the inside is done.
- Preheating the Pan: Make sure your pan is properly heated before adding the potato mixture. A well-heated pan helps to start the crisping process immediately.
- Non-Stick Pan: Using a non-stick pan can significantly reduce the chance of the pancakes sticking and tearing when flipping.
- Batch Cooking: Don’t overcrowd the pan; cook the pancakes in batches to ensure they have enough room to spread and flip easily.
🥗 What To Pair Nicely With Potato Pancakes?
Potato pancakes pair nicely with sour cream, applesauce, smoked salmon, or caviar for a touch of luxury they also complement green salads, roasted vegetables, and grilled meats, offering a versatile base for a variety of flavorful and satisfying meals.
🎚 How To Store Leftovers Potato Pancakes?
- In The Fridge: Cool Leftovers Potato Pancakes then place in an airtight container with parchment paper between layers store for 3-4 days.
- In The Freezer: Cool Leftovers Potato Pancakes freeze individually on a tray then transfer to a freezer bag with layers separated by parchment store for up to 2 months.
🥵 How To Reheat Leftovers Potato Pancakes?
- In The Oven: Preheat to 350°F put Leftovers Potato Pancakes on a baking sheet heat it for up 10-15 minutes until warm and crispy.
- In The Skillet: Heat a skillet with a bit of oil add Leftovers Potato Pancakes and cook them for up 2-3 minutes each side until warm and crispy.
FAQs
Can I Use Other Types of Potatoes Besides Russet for Potato Pancakes?
Yes, while russet potatoes are preferred for their starchy content, which helps bind the pancakes, you can use other types such as Yukon Gold for a creamier texture or even sweet potatoes for a sweeter version.
How Do I Prevent My Potato Pancakes from Falling Apart?
Ensure you squeeze as much liquid as possible from the grated potatoes. The starch that’s left behind after draining helps bind the pancakes. Adding the right amount of flour and egg also helps to keep them intact.
What’s the Best Way to Grate Potatoes for Potato Pancakes?
A food processor with a grating attachment is the quickest and easiest way, but you can also use a traditional box grater. The finer the grate, the more uniform and cohesive the pancakes will be.
How Can I Keep Potato Pancakes Crispy After Cooking?
To keep them crispy, place the cooked pancakes on a wire rack set over a baking sheet in a low oven (around 200°F) while you finish frying the rest. This keeps them warm and crispy until ready to serve.
What Are the Best Toppings for Potato Pancakes?
Traditional toppings include applesauce, sour cream, or smoked salmon and cream cheese for a savory option. Feel free to experiment with toppings like avocado, salsa, or a poached egg
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Truffle Mashed Potatoes
- Gordon Ramsay Best Roast Potatoes
- Gordon Ramsay Baked Potatoes
Gordon Ramsay Potato Pancakes Nutrition Facts
Amount Per Serving:
- Calories 345
- Total Fat 18g
- Saturated Fat 9.9g
- Trans Fat 0.4g
- Cholesterol 52mg
- Sodium 518mg
- Potassium 767.4mg
- Total Carbohydrates 35g
- Dietary Fiber 3.1g
- Sugars 1.8g
- Protein 12g
Gordon Ramsay Potato Pancakes
Description
Gordon Ramsay Potato Pancakes are made from grated russet potatoes, onions, eggs, flour, and seasonings, fried until crispy. Designed to serve 6, the preparation and cooking process takes about 45 minutes, resulting in delicious, golden pancakes perfect for breakfast or a side dish.
Ingredients
Instructions
- If you have a food processor, peel the potatoes and onion and cut them into cubes.
- Using a food processor, blend the veggies for about two minutes, or until the potatoes look “grated” and there are no more lumps. If you have a grater, peel the potatoes and onion and then grate them.
- Spoon the potato mix into a fine strainer or dish towel and squeeze out as much of the liquid as you can.
- Throw away the liquid. After you pour the liquid out, there will be white powder on the bottom of the bowl. Potato starch gives the pancakes their shape, so you should keep it.
- Put the potato mix back into the bowl and add the eggs, flour, salt, and pepper. Make sure to mix everything well.
- Put some vegetable oil in a big nonstick pan and set it over medium-low heat. Put in a spoonful of the potato mixture and spread it out a bit.
- The pancakes should be fried for two to three minutes on each side, or until they are brown and crispy. Enjoy! Place the pancakes on a paper towel to soak up the extra oil.
Notes
- Squeezing Out Liquid: Removing as much liquid as possible from the grated potatoes and onions is key to getting crispy pancakes. The dryer the mix, the crispier your pancakes will be.
- Even Thickness: When shaping the pancakes in the pan, aim for an even thickness to ensure they cook uniformly. This prevents the outside from burning before the inside is done.
- Preheating the Pan: Make sure your pan is properly heated before adding the potato mixture. A well-heated pan helps to start the crisping process immediately.
- Non-Stick Pan: Using a non-stick pan can significantly reduce the chance of the pancakes sticking and tearing when flipping.
- Batch Cooking: Don’t overcrowd the pan; cook the pancakes in batches to ensure they have enough room to spread and flip easily.
Gordon Ramsay Potato Pancakes