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Gordon Ramsay Potato Pancakes

Crispy potato pancakes with a bold Ramsay-style twist—easy, golden, and full of flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Side Dish
Cuisine: British
Calories: 220
Ingredients Method Notes

Ingredients
  

Main
  • 4 Russet potatoes medium, peeled & grated
  • 1 Yellow onion grated
  • 1 Egg beaten
  • 3 tbsp Flour
  • 1 tsp Salt plus extra for finishing
  • ½ tsp Black pepper
  • 1 tbsp Fresh thyme chopped
Oil
  • 2 tbsp High‑heat oil avocado or sunflower

Method
 

  1. Peel and grate potatoes and onion. Wrap in a towel, squeeze firmly to remove moisture.
  2. Mix egg, flour, salt, pepper, thyme in a bowl. Fold in grated mix gently.
  3. Heat pan over medium-high. Add oil. Dollop ⅓ cup batter, flatten to ½″.
  4. Fry 4–5 min per side until deep golden. Don’t crowd pan.
  5. Drain on paper towels. Season immediately with salt. Serve warm.

Notes

For ultra‑crisp pancakes, reheat in oven at 375 °F for 5 min instead of microwaving.