February 5, 2010
Fresh Cut French Fries
It's not often that I take on a project that requires weeks of research. As most people know, the restaurant business is demanding and spare time is rare.
I've always wanted to serve fresh cut french fries at Wildfire, but the logistics of doing it prevented me from pursuing it further...until now. We are not really set up for this type of production, but I am more than determined to get it done now.
The first part of my plan was to find the best quality potato I could get my hands on. Part of our success is picking the best food purveyors who provide the best product we can find. I was pleased to find a potato grower in Blackfoot, Idaho who grows a potato that is ideal for fries. Their process consists of scientific testing for amounts of sugar and starch content. If the potato has too much sugar, it will burn and if it has too much starch, it will soak up too much oil. The potatoes are cured in large tents at a temperature of 45° - 55° with constant air circulation for 30 days to obtain the correct balance.
The other key in producing the ideal potato is the correct water content. Idaho has rich soil and its high altitude is also a factor in it's being an ideal place to grow potatoes.
Now I have found my potato, let's get cooking. I will share with you my method which is simple and has great results.
- Double wash potatoes, don't peel them
- Cut them with a 3/8" french fry cutter and rinse them in cold water. Store covered with water in the refrigerator overnight.
- The next morning drain the potatoes then blanch them in high quality trans-fat free vegetable oil for 5 minutes at 260°
- Lay the blanched fries on a parchment lined sheet pan and refrigerate
- To finish, fry the blanched french fries at 360° for approximately 2 ½ minutes. Toss them in coarse salt and cracked black pepper seasoning and serve them hot.
- Get ready, these fries are addicting!
We will start serving them in the very near future at our Glenview location, stop by and try some!
From the wood burning oven,