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Question about homemade fries

post #1 of 10
8/19/06 at 7:46pm
Thread Starter 
Hi-
I have a question about homemade french fries or frites as they are called in Belgium. The current process that I am using is peeling Idaho potatoes and soaking them in cold water for 10-15 minutes. Then drying them and blanching them for 3-5 minutes at 310 degrees. Then they are cooled to room temp. Upon ordering they are fried at 360 degrees for 5-6 minutes.
Here is the problem waste/labor. We need the frites for it is a Belgian restaurant. I purchase precut from a produce company and the startch & sugars came out so they were splotchy. I want a longer and crisper frite! Does anyone have any ideas???
My only idea that I haven't tried is refigerating the potatoes BEFORE PEELING,
perhaps making a firmer, less starchy potato?
Please help me out here.....THANK YOU.
Chef Brian:confused:
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post #2 of 10
8/21/06 at 3:28pm
Brian,

Try kennebunk potatoes instead. I used to use them at a restaurant in Palo Alto CA and they worked great. You may also want to try putting some sugar into the water to help with the caramelization if it is still an issue with the idahos.

ChefRob
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post #3 of 10
8/21/06 at 7:00pm
Brian,

I had used a slightly different method with some success. Cut the potatoes directly into water and rinse and aggitate them several times in iced water and then into ice water over night or for a day. Drain well, fill baskets only half full and blanch in 225 degree oil for 3 minutes in, 3 minutes out and again 3 minutes in. Drain well and single layer on parchment lined sheet trays. Cook at 350 deg for 6 minutes or until golden brown. Serve immediately.
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post #4 of 10
8/21/06 at 7:47pm
sounds about right. I don't soak them at all once cut they get baked or fried. I'll use a soft Idaho or golds for fries; or switch it up and take some "red b's" or "whiterose b's" to the slicer to make some fresh chips. I'll make about a 400 worth and vac-pack'em. Great for employees snack attack!
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post #5 of 10
8/24/06 at 11:21am
yukons are best..cut.wrap and freeze...thats right freeze
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post #6 of 10
8/26/06 at 8:29pm
Thread Starter 
Thanks oldschool!!
Sorry I haven't gotten back, I've been pretty busy! Your method worked great! I needed to cook at 250 degrees but it worked great!
Thanks for everyone's help!:bounce:
BK
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post #7 of 10
8/27/06 at 9:21pm
something totaly different i learned in culinary school, but since i havent worked anywere that does fries i havent done it in a long time other than for me and my staff(in small batches), this is a kinda tedious process but pretty good crispy fries, anyway cut your fries, peel or dont we didnt right into water, then get a pot of water boiling heavily salted and blanch in somewhat small batches for a minute and shock then drain very well and freaze on sheet pans once they are frozen we would get them off the sheet pan with a bench scraper and put them into another container so they wouldnt all stick together fry them frozen for about 5 minutes and boy are they crunchy season and serve immediatly
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post #8 of 10
8/30/06 at 3:14am
I always thought the secret with belgium fries was in the double frying, it seems a very labour intensive operation to do all that for a crispy fry?
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post #9 of 10
8/30/06 at 11:02am
Not just crisp, but cooked through on the inside, too. So they taste AND feel better. I always figure, if I'm going to be bad and eat fries, I want them to be the best possible. :D

It's really not that much extra work, and you can do the blanching well ahead of time and keep them in the fridge/walkin. Then the final cooking just before you serve them. Hot, crisp -- yum.
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post #10 of 10
8/30/06 at 6:49pm
Hey Rob... what restaurant... I loved so many in PA. I recently move to Oregon... I sure miss Bay Area cuisine.

Mr. Delicious
jtdb@mindspring.com
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