Mastering Gordon Ramsay’s Sautéed Potatoes: The Ultimate Crispy Side Dish
Gordon Ramsay has long championed sautéed potatoes as a superior alternative to ordinary chips or fries—what he famously calls a “posh chip.” These golden, crispy-on-the-outside, creamy-on-the-inside potatoes elevate any meal, from steak Diane to roast chicken or beef Wellington. The key lies in Ramsay’s precise technique: using waxy varieties, parboiling with skins on, high-heat searing, and finishing with butter, garlic, and fresh herbs for maximum flavor and texture.
Ramsay’s method draws from classic French cooking but with his signature emphasis on bold seasoning and perfect crispiness. He often demonstrates it alongside dishes like steak Diane or in quick home-cooking segments, proving that restaurant-quality results are achievable in any kitchen.
Why This Recipe Works
The magic starts with the right potatoes. Ramsay prefers small, waxy types like Charlotte potatoes—their firm, low-starch flesh holds shape during cooking, preventing mushiness while developing a beautiful crust. Leaving the skins on not only adds rustic appeal and nutrition but also helps the pieces stay intact during parboiling and sautéing.
Parboiling is non-negotiable. A quick partial cook in heavily salted water softens the interiors without overcooking, allowing the exteriors to crisp dramatically in the hot pan. Ramsay stresses high initial heat to sear the potatoes immediately, locking in texture before adding aromatics that could otherwise burn.
Ingredients (Serves 4 as a Side)
- 500–600g small waxy potatoes (Charlotte or similar new potatoes work best)
- Sea salt and freshly ground black pepper
- Olive oil (or duck fat/goose fat for richer flavor)
- 1–2 knobs of unsalted butter
- 2–3 garlic cloves, crushed or smashed (to infuse without burning)
- Fresh herbs: a few sprigs of rosemary or thyme during cooking, plus a generous handful of chopped parsley (or a mix including chives or tarragon) to finish
Step-by-Step Guide
- Prepare and Parboil
Wash the potatoes thoroughly but keep the skins on. Cut them in half (or quarters if larger) to create flat surfaces for maximum browning.
Bring a large pot of water to a vigorous boil and add a generous amount of salt—it should taste like seawater. Add the potatoes, cover partially with a lid, and parboil for 4–5 minutes. They should be just starting to soften but still firm in the center (test with a small knife for slight resistance).
Drain immediately and let them steam-dry in the colander for a minute or two—this removes excess moisture, crucial for crispiness. - Heat the Pan and Sear
Set a large, heavy-based frying pan or skillet over high to medium-high heat. Add a good glug of olive oil (or duck fat) and let it get smoking hot.
Place the potatoes cut-side down in a single layer—avoid overcrowding, as this steams rather than sears. Season generously with salt and pepper.
Leave them undisturbed for several minutes until a deep golden crust forms. Flip and repeat on the other side (8–12 minutes total, depending on size). - Infuse with Aromatics
Toward the end of searing, add the crushed garlic and herb sprigs (like rosemary). Toss everything together briefly—the garlic should perfume the oil without scorching.
Drop in a knob of butter. Tilt the pan and baste the potatoes with the foaming butter for 1–2 minutes. This step, a Ramsay hallmark, adds luxurious richness and accelerates even browning. - Finish and Serve
Remove from the heat, discard any whole herb sprigs if used, and toss in the chopped fresh parsley (or herb mix). Give a final seasoning check.
Serve piping hot—these potatoes are at their best immediately, when the contrast between crispy exterior and fluffy interior is most pronounced.
Pro Tips from Ramsay
- High heat at the start is essential; a cold pan leads to soggy results.
- Add garlic late to prevent bitterness from burning.
- Basting with butter isn’t just for show—it infuses deep flavor and glossy finish.
- Experiment with fats: duck or goose fat takes these to another level for special occasions.
Whether paired with a classic steak or as a standalone indulgence, Gordon Ramsay’s sautéed potatoes deliver simple ingredients transformed into something extraordinary. Once you’ve tried them this way, plain boiled or roasted spuds may never satisfy again.
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