IMHO the best fries ever. Crispy outer texture, creamy inside. Hold for service if you want, then flash fry 30 seconds before serving if needed.
Idaho Russet potato used, skin on. No waste by volume. Will have varying degrees of loss by weight from water evaporation. By weight, expect a minimum of 30% loss of water, probably more. Excellent finish though.
If you want recipe lmk.
Cheers – Chef
by Chefs_Steel
21 Comments
Post it, chef. Big respect for leaving the skins on. Saves time and makes me think they’re a wee bit more nutritional.
Looks exactly like the frozen Jersey Shore fries I get in bulk.
Keep jorkin’ it but you’re years and years behind.
gimme some home made ranch and a napkin that looks great
Why not just include the recipe?
✊🍆💦
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Bro stacked them like tetris. If i get that plate i know the kitchen spent 3 minutes meticulously stacking them lmao, just dump them on the plate or find a better presentation
So vinegar soaked, twice fried, fries?
What is this new concept you’ve created?!?!
/s 🙄
It’s really hilarious what fries brings out in humans. Been in the industry probably longer than you’ve been alive. Been there done that. Love to all the humble people out there in the biz.
Who fuckin cares?
I discovered vinegar and potato skins – Chef
Dairy Queen has the best fries.
My best recipe:
1. Cut the potatoes using an 8mm attachment on the trusty finger slicer.
2. Flash fry the potatoes briefly, until roughly half cooked. The inside should show separation from the outside skin.
3. At the top of each fry, slice through the top and sides but do not cut through the bottom. This forms a hatch to remove the potato innards.
4. Using a micro-baster, remove the insides of the potatoes from each fry.
5. Put peppercorns, dill, granulated onion, and minced garlic at a 1:1:2:1 ratio into the food processor until powdered.
6. Whip the potato innards with heavy whipping cream, buttermilk, room temperature salted butter, and the spice mixture.
7. Reinsert the whipped potato innards into each fry.
8. Gently coat the potato hatch with a mixture of sour cream and potato starch.
9. Press the hatch closed. Hold the hatch for 20 seconds on each fry with the fry under a heat lamp to firmly reattach the hatch.
10. Finish frying the fries.
11. Once removed from the fryer, coat in a mixture of onion salt, paprika, dill, and parsley.
12. Stack the fries like Lincoln Logs® while reminiscing on how your father refused to play with you when you were a child.
13. Garnish with finely sliced chives.
This is great, always open to other ideas. Seen a few posts where I will try out a different cooking method. This is what’s awesome about food and cooking in my opinion.
There is no one way, and perhaps my title on my post perhaps should have stated that this is my opinion.
To all the humble people out there. Thank you for your feedback and suggestions.
There is no one way – Only the way that works for you and your operation.
Thanks to all for the knowledge and feedback, it helps even after 30+ years in the biz. The more we share, the better we are in the end.
And yes. I will sign off as Chef – paid my dues and time.
Cheers to all the unheard and unrecognized in the BOH that make it happen everyday.
I’m not impressed. Especially in this sub.
Show me the duck fat. Show me the soaked wedge fries.
Show me that you can give baked potato texture inside of a crispy Thicc fry.
This is a sub for kitchen people, right?
lmk
Keep those suggestions coming!
Some of us are here to learn even after decades of experience. Once you close your mind you stop learning and growing.
I have never said in 30 + years in this biz, this is best and only way.to do “this”.
Cooking methods and techniques are ever evolving. That said, there are definitely the basics of cooking that cannot be denied.
Keep your n mind open.
I was there in the beginning with the Haute Cuisine.
Went back to peasant food in many cultures as a base and that’s when I realized, in my opinion . ( This is where it all comes from) And it’s true.
So much more to write about this subject.
Will do later this week, just so busy.
Cheers – and yes Chef
Not even close
Please mark nsfw.
Golden fries? This has never been done!
My grandma made me fries like this.
Rip grandma