Alice Rose Oven chips have a reputation for being a poor substitute for the deep-fried version, mostly because most recipes skip a crucial step and simply toss raw potato in oil before baking, which gives you something closer to roast potato wedges than proper crisp chips.
Parboiling the potatoes first changes that completely, softening the inside while roughing up the surface, which is exactly what catches and crisps in a hot oven.
This method genuinely gets close to a deep-fried result without a fryer, a vat of oil, or the mess that comes with either.
Why Parboiling Before Roasting Is the Step Most Recipes Skip
Raw potato chips going straight into the oven cook through slowly and unevenly, often browning on the outside long before the centre has properly softened.
Parboiling first cooks the potato through gently, so the oven’s job becomes purely about crisping the outside rather than cooking the chip all the way through as well.
Draining and shaking the parboiled chips roughly in the colander is what actually creates the crisp shell later.
This roughs up the surface of each chip, breaking down some of the starch into a slightly fluffy coating, which is precisely what catches the hot oil and turns deeply golden and crisp in the oven, rather than staying smooth and pale.
Ingredients for Gordon Ramsay Oven Chips
- 1kg Maris Piper or King Edward potatoes, peeled
- 3 tbsp vegetable oil or beef dripping
- Salt
How to Make Gordon Ramsay Oven Chips — Step by Step
Step 1 — Cut the Chips
Cut the potatoes into thick chips, roughly 1.5cm square.
Step 2 — Parboil
Bring a large pot of salted water to the boil. Add the chips and parboil for 5–6 minutes, until just starting to soften but not falling apart.
Step 3 — Drain and Rough Up
Drain thoroughly in a colander, then shake the colander firmly a few times to rough up the outer surface of the chips.
Step 4 — Preheat and Heat the Oil
Preheat the oven to 220°C / 200°C fan / Gas 7. Pour the oil or dripping onto a large baking tray and place in the oven for 5 minutes, until smoking hot.
Step 5 — Add the Chips
Carefully tip the parboiled chips onto the hot tray, tossing quickly to coat them evenly in the hot oil.
Step 6 — Roast
Roast for 35–40 minutes, turning once or twice, until deep golden and crisp on all sides.
Step 7 — Season and Serve
Season generously with salt and serve immediately.
My Top Tips for the Best Gordon Ramsay Oven Chips
Parboil the chips before roasting, as this single step is what separates crisp oven chips from soft, pale ones.
Shake the drained chips firmly in the colander, since roughing up the surface is what creates the crisp shell during roasting.
Get the oil properly smoking hot before adding the chips, as this instant contact with high heat is what starts the crisping process immediately.
Don’t overcrowd the tray, as chips too close together will steam rather than crisp. Use two trays if needed.
Turn the chips once or twice during roasting, but not too often, as each turn interrupts the crisping process on whichever side is currently down.
Serving Suggestions
Serve alongside fish and chips, a burger, or a full roast dinner. A generous sprinkle of salt and a squeeze of vinegar or a dollop of ketchup are the classic accompaniments.
How to Store Gordon Ramsay Oven Chips
In the fridge: Best eaten fresh. Leftovers can be stored covered in the fridge for up to 2 days and reheated in a hot oven to crisp back up.
In the freezer: Parboiled, unroasted chips can be frozen for up to 3 months. Roast directly from frozen, adding an extra 5–10 minutes to the cooking time.
Gordon Ramsay Oven Chips Recipe
Ingredients
Method
- Cut potatoes into thick chips.
- Parboil 5–6 minutes.
- Drain, shake colander to rough up surface.
- Heat oil on a tray in the oven at 220°C / 200°C fan / Gas 7 for 5 minutes.
- Toss chips in hot oil on the tray.
- Roast 35–40 minutes, turning once or twice.
- Season with salt, serve immediately.
Notes
Frequently Asked Questions About Gordon Ramsay Oven Chips
Why are my oven chips soggy?
This usually happens from skipping the parboiling step, overcrowding the tray, or not getting the oil hot enough before the chips go in. All three matter for a crisp result.
Can I use a different potato variety?
Floury varieties such as Maris Piper or King Edward work best, as they give a fluffy interior and crisp exterior. Waxy potatoes hold too much moisture and don’t crisp as well.
Can I make these chips ahead of time?
Parboil and rough up the chips up to a few hours ahead, or freeze them at this stage for up to 3 months, then roast fresh when needed.
Why do my chips brown unevenly?
This is usually from overcrowding the tray or not turning them during roasting. Give the chips space and turn them once or twice during cooking.
