Looking for crispy, flavor-packed potato pancakes with a Ramsay twist? My Gordon Ramsay Potato Pancakes recipe delivers that perfect golden crunch, simple steps, and bold flavor—without requiring a pro kitchen. You’ll learn how to transform humble spuds into a show-stopping side dish that wows every time.
The Day I Nearly Flopped (and How Ramsay Saved Me)
I once shredded potatoes and ended up with soggy, gluey pancakes—total kitchen flop. Enter Ramsay’s key move: sweating the potatoes in a hot pan with salt to purge excess moisture before crisping. That simple hack is everything.
- Gordon Ramsay technique: sweating grated potato in a pan to draw out water before frying.
- My twist: I skip chilling the mix—just squeeze in a kitchen towel and go. No fiddly rest time, yet still crispy.
Using the Gordon Ramsay Potato Pancakes recipe keyword here helps you find the exact guide you need. Let me walk you through how this trick transforms texture, every single time.
Ingredients + Prep That Actually Make Sense
The Must-Have Ingredients (and My Smart Swaps)
- Russet potatoes — the starchy workhorse.
- Yellow onion — for sweetness and moisture balance.
- Egg — binds without making it heavy.
- Flour or matzo meal — your choice; I use flour.
- Salt, pepper, and fresh thyme — for fresh flavor.
- Optional oil swap: Use sunflower or avocado oil for high-heat browning.
How I Prep Without Losing My Mind
- Grate potatoes & onion straight onto paper towels.
- Secure in towels and squeeze until nearly dry.
- Beat egg, then mix with salt, pepper, thyme, and flour.
- Stir in potatoes and onions just enough—don’t overmix.
Pro tip: Heat your pan before adding oil. That tiny wait makes a big difference in crispiness and stops sticking.
My Ramsay-Style Cooking Walkthrough
The 3 Most Common Mistakes (And My Fixes)
- Cold pan → soggy pancakes. Start hot.
- Overcrowding → steam, not crisp. Fry in batches.
- Flipping too soon → breaks. Wait until edges are golden and laughter-worthy crunch is audible.
- Preheat pan and add 1 tbsp oil per pancake.
- Dollop ⅓ cup of mix, flatten to ~½″ thick.
- Cook 4–5 min each side until deep golden.
- Transfer to paper towels, season right away with fine salt.
Step | Tip |
---|---|
1. Sweat grated mix | Squeeze dry in towel—Ramsay-style moisture removal. |
2. Fry in hot oil | Pan should sizzle when pancake lands. |
3. Season immediately | Salt on the hot pancake sticks better. |

Gordon Ramsay Potato Pancakes
Ingredients
Method
- Peel and grate potatoes and onion. Wrap in a towel, squeeze firmly to remove moisture.
- Mix egg, flour, salt, pepper, thyme in a bowl. Fold in grated mix gently.
- Heat pan over medium-high. Add oil. Dollop ⅓ cup batter, flatten to ½″.
- Fry 4–5 min per side until deep golden. Don’t crowd pan.
- Drain on paper towels. Season immediately with salt. Serve warm.
Notes
Serve Like You Own Hell’s Kitchen
Make It Guest-Worthy
- Serve on a plate with a dollop of sour cream.
- Scatter chopped chives and a lemon wedge for brightness.
- Add my garlic confit guide for unbeatable richness.
Leftovers That Actually Impress
- Turn cold cakes into breakfast sandwiches with egg and cheese.
- Chop and crisp in a skillet—awesome taco base.
- Heat on a rack in the oven to re-crisp without grease.
Reheating Tips
- Warm in a 375 °F (190 °C) oven for 5 minutes—becomes like fresh.
- Don’t microwave unless you like soggy texture.
Include crispy salmon trick with smoked salmon on pancakes for a fancy brunch twist.
FAQ
1. Can I use sweet potatoes?
Yes! Sweet potatoes work. You’ll need an extra egg and a bit more flour to bind and treat them similarly to the Gordon Ramsay Potato Pancakes recipe.
2. Are these gluten-free?
Just swap flour for a 1:1 gluten-free blend. The technique stays the same.
3. Can I bake them instead of frying?
You can, but you’ll lose that Ramsay-level crisp. The hot pan + oil is critical.
4. How do I avoid greasy pancakes?
Drain on a rack or paper towel and use hot oil, not strong-smoke oil.
Final Thoughts from Dylan
I love how a simple trick—sweating the potatoes—turns humble thermometers into restaurant-grade texture. Try it once and you’ll feel like you’ve hacked the system. Customize with seasonings (smoked paprika is a guilty favorite).
Cook bold like Ramsay.