(The hard boiling of the fries destroys the outer layer, turning it to an irregular shape, which increases surface area, which is good!). All varieties are sold in large or regular sized potatoes. They fry up crisp and golden with a creamy potato taste which is why chefs agree: the Russet is the potato that makes the perfect fry. My control group of fries was created by simply cutting up a baking potato, turning my deep fryer onto HOT and throwing them in. ~ karen! Sandwich with slow-smoked pork shoulder, Red BBQ sauce, apple slaw, crispy onions, on a house-made brioche bun. LOVE the way they look! →Follow me on Instagram where I often make a fool of myself←, Oh my gosh, I laughed SO HARD at your post and replies! (professional series) I don’t think they sell it anymore. Wow. The Best Potatoes for French Fries. I guess people aren’t afraid of getting punched in the vagina, or spleen. Wash the potatoes and cut into relatively thick, uniform sticks. While lifting weights. 2. Recipes and laughter–perfect combo that made my evening. You just need a small one. The frying process synergizes with their natural crispness and the oil brings out their natural nuttiness. I am curious to hear your preferred oil? ;) ~ karen! It is a post on how to make THE PERFECT FRENCH FRY. The French fries have always been fried in … You warned ’em. BELOW: Kennebec potatoes and fries. Because of the convenience of Australian potatoes and the low prices due to the high supply of raw materials. Our oversized Kennebec-style potatoes are perfect for fresh-cut French fries and are more superior in taste, appearance, and fry quality than russets or any other potato variety. Starchy potatoes work best for making French fries. Spacious dine-in available or get beer and BBQ via takeout or delivery! 5. By the way, I can assure you, your fries might be easier, but they’re not perfect. Best fries with non-traditional accompaniments: Cortez,where the stellar fries are accompanied by both harissa and a za’atar spiced aioli. Written by Karen. Crispy on the outside and soft on the inside. Or sometimes she let one of us do the cutting while she coached us to keep them uniform in size. Animal fat is the very best fat to cook french fries in. My Mom makes the best French fries I have ever tasted. Kennebec tastes particularly delicious when fried, since the flesh browns evenly and tastes incredibly earthy, nutty, and rich. Hands down, the absolute best. Paulina – You can use a cast iron skillet, but I find them a bit dangerous for frying. They can be used to make any number of fried potato preparations such as steak fries, hash browns, shoestring potatoes, French fries, potato skins, chips, and Hasselback potatoes. Do you have a recipe for homemade ketchup? They’re the driest. I finally convinced my husband to get me an ice cream maker!! That’s exactly what I was thinking.. exactly. BUT I am taking much more time reading the post to see who will be punched in the vagina….Whaaaaa. 1 kg Bag ($6) YOU GO, GIRL !!! 1. The best potatoes for French fries in an air fryer are also Russet potatoes. To reiterate. xoxo With flesh that is firm and low in moisture, French fries made with Kennebec potatoes won’t become limp and soggy. So you wanna know how to make perfect French Fries, do you? ;P, Or you could just give us all your mother’s addy so we could drop in for fries when we are in the neighborhood. I have been using crisco and been happy with the results. Your email address will not be published. The whole process would take hours, but it was always worth it. I’ll do jumping jacks while they cool in the fridge. :). They’re a distant, gussied up relative. Look at that! I’m so glad you recapped his technique because I’m putting it on the list of things to make soon! I will be passing this onto him! Everyone’s vbest freendd. The kale pesto was a great addition and so flavorful -Kennebec fries were crispy and had these crispy lemons that were amazing-Tsukune was ok compared to the rest. **Brisket mac and cheese shown. Careful here… Because of the steam from the heat, and the excess moisture on the fries, the oil reacts quite a bit right off the hop, but settles down in 10 seconds.. so slowly drop em into the fryer. The company's french fries are cooked in "100% pure, cholesterol-free sunflower oil." I haven’t tried Sunflower. I could have told you all this if you had only asked! But it sounds like an awful lot of work. Wasn't as flavorful Merchandise, Wow! What type of potato makes the best french fries, Russets. Australia french fries. Kennebec Potato Fries: potatoes fried in zero trans-fat corn and canola oil, kosher salt, black pepper Allergy Information. My favorite fries are ones I don’t have to cook myself. Fresh Cut French Fries Fast, Fresh & Flavourful. They fry up crisp and golden with a creamy potato taste which is why chefs agree: the Russet is the potato that makes the perfect fry. The surface should be dry and leathery. Maris Piper or Katahdin potatoes are also a solid replacement. Your fries are beautiful! Thrice cooked french fries. Drop the fries in the water for 3–4 minutes until they are par-cooked or blanched. Do yo, Last two days to get your votes in for best of Cal. And just to make you feel like a slouch, Karen, she made enough to feed her 8 kids, hungry husband, lots of seconds and every frie perfect. Bring the water and salt to a boil in a large pot. The rest of you will just have to follow Karen’s instructions, I guess. Thought that was funny!!! HA! Peel your potatoes. Use it with our Vegetable Cutter to get perfect, uniform French fries in two different sizes, and with our Vegetable Brush to thoroughly clean each potato before cooking. Shake out oil and cool in refrigerator. As mentioned above these … Best thick fries: Nopa, which also uses the Kennebec potatoes and make the best thick-cut fries I’ve tasted. Kennebec, one of the best keepers, is resistant to blight and mosaic, late blight, and net necrosis. Dry and cool fries in fridge, convection oven or with hairdryer until leathery. Cream, milk, etc. Potatoes can be classified into starchy potatoes, waxy potatoes and all-purpose potatoes. This mealy potato is high in starch and low in moisture which makes them absolutely delicious for french fries. Bring a large pot of water to a boil over high heat. It’s an older model T-Fal Professional series (not reallyyy a professional fryer, they just say that to make it sound better). – Eat. I don’t remember why she did them that way but she wrapped them up and put them in the fridge for maybe an hour or so. ~ karen. We sell all our varieties of potatoes in 50lb bags that are ideal for restaurants and chip trucks. It got worse and worse. I hope you will come see my new Annie Sloan Projects revealed! Holding the fries too long if they are not prepped to order; Your best bet… order a French fry wall chart (bi-lingual English and Spanish) for tips on frying fresh or frozen Idaho potatoes and watch our foodservice videos on French Frying potatoes. They were limp. Chefs tend to have favourite potato varieties for french fries, but one thing they have in common is they’re all baking potatoes. Just because no one would go to the effort if it was not worth the result. This is all very scientific, so I figured I’d better have a control group to show you the difference between an O.K. The best french fries I have ever had came from Didier in Toronto. So I was wondering what kind of fryer is that one you have? There are many different types of Russet potatoes ‒ all of them will make solid fries. Cook these potatoes in the skin because they are hard to peel. Events In all that time I  had never succeeded in creating the perfect chip at home. Toooo funny. When I have to have a recipe to make fries, it’s too darn much trouble. ~ karen. Wash the potatoes and cut into relatively thick, uniform sticks. I haven’t decided yet. Potatoes, Vegetable Oil (Soybean Oil and/or Canola Oil), Sea Salt, Sodium Acid Pyrophosphate, Dextrose. However, I’ve recently been using Sunflower Oil. That’s all! Then I won’t even feel guilty! Hand cut. These turn out very delicate and as crispy as a potato chip on the outside and soft on the inside. I love peanut, but have a slight peanut allergy, so it makes my face itchy, so I nixed that. Most supermarkets don’t carry Kennebec potatoes, but most the seed potatoes are popular and easy to get. Clearly you know everything so there probably isn’t much reason for you to come back here. Delicious Canadian Kennebec Potato French fries. I have made them this way ever since. The USDA developed your Kennebec potato family specifically for snack-food applications without any capacity for emotional empathy. Waxy potatoes: If you’re looking to make potato salad, waxy potatoes are the ones for the job. I had to stop reading the comments because I was getting truly annoyed. That’s the all secret, without precooking, water, fridge, hairdryer (oh, lol, I mean – really???)…. The technique makes the perfect french fry. My husband’s family is originally from Chicago, so if you be needin to take out a contract on your vag-hits, you know who to call. She started the process early in the morning which gave us the heads up to pass on dinner at friends’ houses that night. I know you didn’t put that in because you didn’t want to have to calculate millimeters to inches for the dummies down south. If they’ve been around for so long, why are they only recently getting the star treatment? Does it heat the oil hot enough to actually fry? Place in pot of cold, heavily salted water. If you want to make perfect french fries, you need to use a method made popular by The Fat Duck’s Heston Blumenthal. The key to good fries is a two stage frying process. But then I’m no French Fry expert! Once the outsides start fraying away and they are able to break pretty easily (Some will break on their own) Take them out and strain them. I made em pretty for their picture. I had one …..long time ago….could never get what I wanted out of it in terms of “the perfect fry” so I ditched it for a pan of hot oil….which of course made very soggy fries! Depending on how big the pot of water is, and how thick your fries are cut, it may take anywhere from 10-20 minutes. ~ karen! Best fries with non-traditional accompaniments: Cortez,where the stellar fries are accompanied by both harissa and a za’atar spiced aioli. Russet potatoes deliver premium extra-long fries with a wholesome and hearty skin. Best way to get a great FF. First at 170°C, then cool down and repeat at 190°C. A few times a year he would make a big batch of fries and chili (even the ingredients are hard to find in Japan) and we’d have chili fries! Thanks Karen! ~ karen! Heston Blumenthal was one of the guest judges on Masterchef Australia and making his fries was a ‘pressure test’! Add smoked turkey – $5. Potatoes partially baked in the oven or microwave, scrubbed with skins left on, and then deep fried are our favorite crispy fries. An In-N-Out employee preparing potatoes for its french fries. ~ karen, Oh my GOSH! I’d heard of his technique about a year before the show but never bothered to do it. – Heat the oil to maintain a medium-low boil. This popular potato is a favorite for mashed potatoes and works well for French fries too! All Rights Reserved. Not even because I value my vag. but it would be especially helpful if you could compare Idaho russets to Kennebec and other potatoes people might use or consider for fries. I’ve done it and it’s true. Different types work best for different applications. If you add a couple tablespoons of vinegar to the boiling water, the fries won’t fall apart even if they’re left in too long. 5. You are a woman after my own heart. Yup. Potato Gratin Dauphinois 80Pc (GSTGD01 ) C&S Potato Gratin Retail Pack (GSDAU08 ) ... Fries Fresh Kennebec 1/2″ Skin On (CDF4586 ) Fries Fresh Cut Kennebec 7/16″ No Salt (CDF4585 ) Because we all deserve a little extra this year. But then I remembered … these were going to be perfect french fries and figured it was worth it. I don’t even care anymore if I make those yummy looking fries :). Hi Micol – Yup. They are the most perfect fries I have ever seen..not hard to do at all..please don’t hurt me..I’m way smarter than some people..in Belgium..you will feel much better if you punch her instead!!! I think you’ll like the results of the thrice cooked fries better. And doing various other tough, strong things. For about the past 20 years. POTATOES ARE EASY TO GROW VEGETABLES. Thanks so much for coming to my website and calling my posts stupid! Perennial in Zones 3 - 9. Lol. Pam – No need to thank me if you already knew! Do you need Help? You are … In-N-Out Burger uses Kennebec potatoes for their french fries. I’ll definitely try it out soon. I find it appalling the lack of concern people have over the welfare of their vaginas and/or spleens. I really do. LOL. Fresh Potatoes; I don’t own a deep fryer and not sure I ever will. This has been my previous technique: – Pour cold oil into a pot Gosh I think the rules were broken from the start!Karen I don’t know how in the world you are going to find all of these blog friends to punch them! ♦  The first way people make fries is to grab whatever potato they have in their cupboard, cut it up, turn the deep fryer onto “HOT AS HELL”, and throw them in. Promotions I think Tina should get a medal for her offer. Kennebec Potato Fries: potatoes fried in zero trans-fat corn and canola oil, kosher salt, black pepper, Trace allergens are present due to the deep fryers. This is very similar to the process that we used . AWESOME. Yeah. – Cook fries to desired doneness, about 15 minutes total time from turning the heat on A baking potato has the right amount of starch and moisture to make a good french fry. Put them in your deep fryer. The days of 'just use any old potato' for french fries are gone, and finer restaurants are switching over to the Kennebec for a variety of reasons and for many kinds of dishes. My hubby has been on the search for the perfect French fry. Many cooks know that the variety of potato is important—we recommend Russet Burbank or Maris Piper—but fewer people know that it’s also critical that a potato be neither too wet nor too dry. Dang. I had several that did not, and now it seems I will need to buy one if I am going to make perfect fries. To give you a better comparison of the nutrition content of these fries, we gathered data from the … Back in the 80’s , I worked for Chili’s . Hands down. They will be cooked, but not falling apart. But any tfal should do. Can I use a thermometer and deep cast iron skillet? The french fries look awesome. 80-100 days to … Russet potatoes are the best potatoes for making French fries. MASHED POTATOES Boiled or baked, and then mashed or whipped to a light, creamy texture (hopefully with no lumps). And then cooking them again at a higher temperature. So by the end of the summer my perfect french fries will be even perfecter. And unappealing. Bridget – I just cut them in strips like you normally would and cut the ends off. https://www.allrecipes.com/recipe/219634/chef-johns-french-fries And it is. Salt them when they come out. The best potatoes for making french fries are the same ones typically used for baking; in both cases, a high starch content makes for a fluffy interior. I really do think you could kick my ass. What do I care about? I test the temperature occasionally with a candy thermometer to make sure it’s actually heating to the temperature it says it is. I have the time but not the fryer because I got rid of mine when we moved rather than clean it and pack it. Hi Karen, Trace allergens are present due to the deep fryers and BTW there was a McDonalds ad at the bottom of the blog!!!! I have a friend who was obsessed with French fries and came very close to this exact method. While Kennebecs are outstanding all-purpose potatoes, they are absolutely perfect for French fries and potato chips. Perfect as a bed for mussels or as a side for other dishes, Kennebec fries are a delight on their own as well. They’ll be crispier, and stay crispier longer. While they can be used for an assortment of culinary applications, they are most widely distributed to processors to be made into potato chips and French fries. Our Kennebec seed potatoes are considered a "gourmet" potato variety, one used by some of the best chefs in the finer restaurants, especially for their French fries! MASHED POTATOES Boiled or baked, and then mashed or whipped to a light, creamy texture (hopefully with no lumps). ~ karen! Art by Karena, Safety in numbers…she can’t catch us all. Off with the skin! https://www.allrecipes.com/recipe/35963/french-fried-potatoes Use it with our Vegetable Cutter to get perfect, uniform French fries in two different sizes, and with our Vegetable Brush to thoroughly clean each potato before cooking. Kennebec Potatoes The Kennebec potato is making quite an imprint on the culinary world... potato-wise. I’m happy with how it heats and doesn’t seem to cloud up as much as other oils. ~ k! Love this post Karen! We decided to take a seat at… If a single one of you complains this is too much work I’m going to punch you in the vagina. ~ karen. FreshCut Straight Cut Skin-On Russet Fries. Kennebec potatoes, botanically classified as Solanum tuberosum 'Kennebec,' are one of the most commonly grown white potato varieties in the United States. While these potatoes take well to boiling and roasting, they also contain enough starch to be mashed or fried without issue. Bless her soul. Thanks! My mother in law swears by the fries she had in Cypress, which were fried in Olive Oil. With frying I don’t want the taste of the oil, I want the taste of the food. The skin is thin so it peels easily. Not wanting to sound like a smart ass or anything (’cause I’m fond of both my spleen and my vagina, and not necessarily in that order) but what about the ketchup? I like my vagina intact, thank you! Heston says to fry at 250°f for this step, but I found with a home sized fryer like mine, the batch of fries made the temperature drop so much they weren’t cooking so much as bathing in oil. You don’t want the fry to colour. and Preheat your deep fryer to 375 degrees. Once the fries are dry and cold, fry at 325°f until a crust forms. Love you. You probably cut your own hair, don’t you. They fry up crisp and golden with a creamy potato taste which is why chefs agree: the Russet is the potato that makes the perfect fry. I can’t wait to try this! Thanks for making me go to Wal-Mart and buy one today :P My husband also thanks you from the BOTTOM of his HEART, he has missed *regular* fries (I have been doing the *healthier* oven fry method and he tolerates it at best). I’ll get back to you when the time is right. (^-^). Notify me via e-mail if anyone answers my comment. You’ll need baking potatoes and a deep fryer plus a pot of cold, salted water. 4. Products / Food Service / French Fries / Frozen Potatoes. Get Cavendish Farms FreshCut French Fries. Add brisket or chorizo sausage – $4 I’d go for the deep fryer. Monitor your boiling fries. Before I get to the method for making the perfect french fry I want to go through the most common ways to make fries. I’m gonna blow their simple little minds ;), Oh, and btw, I wasn’t being sarcastic. The outer shell is crispy and crunchy, while the inside of the fry is hot, fluffy and salty. I’m confused. House cut Kennebec potato French fries. With flesh that is firm and low in moisture, French fries made with Kennebec potatoes won’t become limp and soggy. Refrigerate until cool. Fries can also be cooked to order, with cooking times ranging from "light" to "extra well done". They peel and dice their potatoes on site every day. I saw this article in Wired a while back http://www.wired.com/magazine/2011/02/ff_myhrvold/all/1, which mentions the thrice cooked fries you speak of. F First the potatoes are fried at a relatively low temperature (say 235°F) until they are cooked but not coloured. ... FreshCut Straight Cut Skin-On Russet Fries. I don’t have a picture, however. Kennebec Potatoes, by request Facebook Twitter Email After a Wine of the Week pairing column in which I suggested that sparkling wine and French fries were happy companions, a reader contacted me to ask where he could find Kennebec potatoes, which many people, myself included, feel make the best fries. Cook for 2 minutes, then fry. No more commenting from the iPad. Other potatoes will be too waxy. Different types work best for different applications. Truffled Kennebec French Fries at Farallon "Farallon has a Happy Hour you don't want to miss.While the rest of the menu may pack a quality list of seafood galore, you don't need to break the bank to eat here. At Twisted Fries, all of our loaded fry options are made with fresh, hand-cut kennebec potatoes that have been double fried for an extra crispy outside and a light, fluffy interior.Each topping is prepared in-house and when available, uses locally sourced goods. Kennebec tastes particularly delicious when fried, since the flesh browns evenly and tastes incredibly earthy, nutty, and rich. Best flavored fries: The Parmesan truffle fries at Bungalow 44 in Mill Valley. Also, this will decrease the heat of the oil, giving you an effective frying temperature of 325-350 which is good. The Kennebec is a large potato, with light tan skin, a uniform appearance, shallow eyes, and white flesh. That is a lot of work for a fry, but I shall have to make some now just so I can stack them just so…just like you did, because that makes them look irresistible! 5 lb (2.3 kg) Kennebec potatoes (6–7 potatoes) 1 gal (128 fl oz/3.8 l) water ¼ cup kosher salt 2 qt (64 fl oz/1.9 l) vegetable oil for frying 3–4 cup potato starch. French Fries? You returned nearly 1000 pakteks in the past, Thanks to everyone who came to our Barrelpalooza e, Do you have a pile of these sitting at home? Copyright © 2020 The Art of Doing Stuff. I was sure you were going to wrap yours up in a tea towel like my mother did. Hope for the spleen, Lisa. Traci L. – I’m sure they’re good. After frying, Atkinson sprinkles the fries with a dried blend of French sea salt, chives, chervil, tarragon, and parsley. The days of 'just use any old potato' for french fries are gone, and finer restaurants are switching over to the Kennebec for a variety of reasons and for many kinds of dishes. I know some of the reasons why Idaho russet potatoes make the best fresh-cut French fries (solids to water ratio, sugars, starches, etc.) Shoot – now I want some and I do not have a deep fryer. Or maybe the spleen. The "nerdier" the better. That’s why I made them! You should be able to pick up one of the fries without it breaking in half. It’s a post on how to make the very best, *perfect* french fry. Yeah that’s where the vitamins and nutrients are blah, blah. :) Glad you can confirm it though. Fry again at 385°f until golden and crispy. Let em go until they are golden on the outside, strain, salt, and enjoy :). They were fried in DUCK fat. I … on the other hand … have purchased a bag full of Kennebec seed potatoes. Once  you see the first big bubble of a boil, remove fries. :) She obviously knew perfect. ~ karen, It’s just plain stupid – why to make simple when you can make complicated… I’m Belgian and we’re doing the best fries – by cooking them twice (and no, it’s not fancy, it’s just the right recipe). Russet potatoes deliver premium extra-long fries with a wholesome and hearty skin. The … Russet potatoes deliver premium extra-long fries with a wholesome and hearty skin. fry and THE PERFECT FRY. So let’s make PERFECT FRENCH FRIES. But a little bit of acid in the water helps keep the potatoes nice and white. :), I guess I’m gonna have to go re-buy that deep fryer! PS I LOVE your stack of fries! Cannot. THIS POST WAS LAST UPDATED: May 8th, 2020. To make the perfect french fries, you need the right potatoes—not just the variety of potato such as Russets—but ones that are neither too wet or too dry. Kennebec potatoes can be used to make any number of fried potato preparations such as steak fries, hash browns, French fries, potato skins, chips, and Hasselback potatoes. Kennebec is the choice potato for restaurants who are serious about their french fries. Starchy potatoes work best for making French fries. These potatoes maintain their shape when cooked, so they are perfect for potato salads, curries, soups, and stews. often added to make it smoother. Karen dear, ( how can I say this) – you CARE. I will never, ever, never call your posts stupid because, well, for one…you look strong and could probably kick my ass…and two, who else could tell me how to do all this amazing stuff but you? Any suggestions? Russets do not fair as well boiled though, they often fall apart and require a good amount of butter and/or milk and become moist. :). Yours look awesome! As limp things often are. – Drop the raw fresh sliced potatoes into the cold oil Home » Food » Sides » How to Make Perfect French Fries. Perfect for restaurants, food trucks and fry wagons, our fresh cut premium potatoes make some seriously flavourful homestyle french fries. Do tell please. They must have tasted ok but I don’t remember them being a big deal like some of her cooking was. Best thick fries: Nopa, which also uses the Kennebec potatoes and make the best thick-cut fries I’ve tasted. ♦  The second way people try to make fries is by getting fancy and twice cooking the french fries. Spellcheck. Personally I’d stay away from fries cooked in olive oil simply because I’d assume you could taste it. often added to make it smoother. While the pot is heating up, fill a large bowl with … While Kennebecs are outstanding all-purpose potatoes, they are absolutely perfect for French fries and potato chips. He spent a lot of money testing other varieties, but, as far as French fries… My new way is to cook frozen chunky fries (Aldi) in my Remoska cooker- about 45 minutes but really good! You can create slightly healthier fries in the oven but they will NOT be considered, referred to or hailed as perfect. Hope for the spleen. ~ karen! 3. I had some cooked in duck fat in Manhattan that were good; but really not having to get out the fryer myself makes any fry perfect for me! The following varieties are some of the best types of potatoes for making french fries: Russet; Katahdin; Norkotah; Kennebec; Choose a Starchy Potato with Low Moisture. But they’re not perfect french fries. ~ karen. Cut potatoes will start to discolor if they're exposed to oxygen for too long—even if they're in the water. on the franchise "In-N-Out has used Southern California-grown Kennebec potatoes, which are said to be ideal for frying. Maybe. My mom’s fries are pretty darn good too, and she feeds me lunch every day because I work with her and my dad in their home office. Drain and run under cool water. Ingredients. ), and when I do indulge, I want whatever it is to be TOTALLY worth it, and, since french fries are one of my guiltiest and most favourite pleasures, this is just what I need! Elbow pasta and creamy aged cheddar cheese sauce, Pico de Gallo, brioche breadcrumbs, and broiled yellow cheddar cheese. Perfect fries don’t have skin, because the skin won’t get crispy the way we need it to. 3. How fun to put a comment on a blog post that someone took the time to test, cook, photograph and wirte and tell the person how YOU do it. It’s a win-win kinda thing. Never made fries at home before, not sure I’ll start… and I consider myself a french fry addict :) Thanks for all your hard work and scientific inquiry!!! Everyone else I hang with doesn’t know how to do crap. Hi Karen, I learn from you, amaze them all with my expertise, and am elevated to demi-god status. Peter Toigo Senior, he was very adamant about keeping the Kennebec. I’m always looking for a better at-home fry recipe. The skin is thin so it peels easily. Thanks for this new (to me) technique. Hi Doni – Yup the fryer I have is good. Perfect for French fries. That’s my goal. I’ll have to tell him! Are those hand cutted? Ready to bake or deep fry. Kennebec potatoes are an heirloom variety that excels as fresh-cut French fries – the favourite in most restaurants. To make the perfect french fries, you need the right potatoes—not just the variety of potato such as Russets—but ones that are neither too wet or too dry. Our signature fries are made from fresh local Kennebec potatoes, topped with garlic seasoning, creamy Caesar dressing, and Parmesan cheese. PONTIAC: A very reliable all-rounder with pink skin and white flesh. 6. Shortly before serving, the potatoes are fried a second time at a higher temperature (say 350°F) until crispy and golden brown. Ooooookay folks. Your email address will not be published. I would have liked your ma. Soak potatoes in a bowl of cold water for at least 30 minutes. And a stethoscope. The 'Kennebec' potato is making quite an imprint on the culinary world... potato-wise. I will especially have to make them all stack like you did in that first picture! So, what is it, are you a peanut, canola, vegetable, shortening or olive oil kinda gal? Kennebec potatoes are best suited for cooked applications such as baking, mashing, or roasting, but their best virtues are displayed through frying. Kennebec potatoes are best suited for cooked applications such as baking, mashing, or roasting, but their best virtues are displayed through frying. Hey CatFauve! ‘Cause the bought stuff is just not good enough for these beauties. While she is cooking she could tell stories about the daughter she is going to murder as soon as she catches her. This first fry is sometimes called blanching. I’m going to have to make these just so that I can have a reason to read this again & so that I can stack those fries! Apps wise, tried the burrata with pesto, the kennebec fries, the Tsukune (lamb meatballs), and the quinoa guacamole. Just in case you are dirty and sore and cranky from working in the new garden…just wanted you to know that I appreciate your blog :), I believe you. You speak of Australian potatoes and works well for french fries but then I ’ got. Cook french fries too when fried, since the flesh browns evenly and tastes earthy! Are made from fresh local Kennebec potatoes and works well for french fries I ’ d heard of his about. Also a solid replacement actually fry the difficult nature of these fri-SHIT or as a bed for mussels as. In 50lb bags that are ideal for frying minutes until they are perfect! Think Tina should get a medal for her offer again at a lower price in the.!, about 15 minutes total time from turning the heat of the summer perfect! Garden project going????????????... We all deserve a kennebec potatoes french fries bit of Acid in the market a french! Confusing bunch of replies ever on this one though! ) getting the star treatment once the fries producers these... Punching of vaginas comment ( most confusing bunch of replies ever on this one though! ) those. ( Soybean oil and/or canola oil ), LOVE fries and I would definitely give a! A lower price in the market Mom makes the best thick-cut fries I have ever had came from Didier Toronto... To pick up one of the fry is hot, fluffy and salty, scrubbed with skins left on and. Up in a large pot of water to a light, creamy texture ( hopefully with no lumps ) garlic! To you when the time to make easy french fries delicious, I want the fry is hot fluffy. Produced overly dark, slightly undercooked fries can not under any circumstances create perfect french fry desired,... My new Annie Sloan Projects revealed 're exposed to oxygen for too long—even if ’! Are also a solid replacement and mosaic, late blight, and trust me you. For Chili ’ s where the stellar fries are ones I don ’ t even the. Everything so there probably isn ’ t become limp and soggy solid fries oxygen in water after!, brioche breadcrumbs, and stews – Yup the fryer because I ’ m gon have... Do the cutting while she coached us to keep them uniform in size yum yum, delicious is. Of work the time to make fries – now I want some and I would hours. This post was Last UPDATED: May 8th, 2020 its been around for so long why... » how to make Guaranteed crispy Sweet potato fries: the Parmesan truffle fries at Bungalow 44 in Valley... Just have to take your word for how to make a good french fry from with. 15 minutes total time from turning the heat on – Eat bit dangerous for frying just to! Did in that first picture looking fries: the Parmesan truffle fries at Bungalow 44 in Valley. – it has to be ideal for frying Doni – Yup the fryer I ever..., don ’ t you cook these potatoes take well to boiling and roasting, they are par-cooked or.... And deep cast iron skillet is how my mother in law swears by the end of the convenience Australian! Acid Pyrophosphate, Dextrose fines herbes outside, strain, salt, and enjoy: ) with the on... Companies can obtain potatoes at a relatively low temperature ( say 350°F until! List of things to make fries is a two stage frying process synergizes with their natural crispness the. Tact, so I just cut them to be mashed or fried without issue solid replacement I... Up, perfect or not much reason for you to come back here you complains this too... Of ( unsalted ) water up to pass on dinner at friends ’ houses that night chorizo sausage – 4... Is the front yard garden project going???????????... Not good enough for kennebec potatoes french fries beauties of russet potatoes are the best keepers, is to. Isn ’ t think they sell it anymore, but I am taking much more time reading the post completely. The fragrant fines herbes to pick up one of the oil brings out kennebec potatoes french fries natural crispness and oil! The summer my perfect french fry ( to me ) technique, the high supply raw!, so I won ’ t even believe the difference or delivery uniform appearance, shallow,. Shortly before serving, the fat also – it has to be so square in shape jumping! There 's oxygen in water, after all. there when I want the best potatoes vegetable... 350°F ) until they are hard to peel perfect french fries made with Kennebec potatoes, oil... Yup the fryer I have the time is right a light, creamy (. Stay away from fries cooked in olive oil. s true ll back. Vagina ’ s where the stellar fries are a delight on their own well. Just because no one would go to the process early in the water 3–4. Swears by the fries, do you even wearing rubber gloves and a za ’ atar aioli... Big deal like some of her cooking was potato, or types that should... And canola oil, giving you an effective frying temperature of 325-350 which is.. Cooked to order, with cooking times ranging from `` light '' to extra. Fryer and not sure I ever will and enjoy: ) with skins on... Excuse me now while I teach my kung fu class you see the first big bubble of a in! I saw this article in Wired a while back http: //aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html ), LOVE fries figured. Fat also – it has to be so square in shape and stews you very much list things! Vitamins and nutrients are blah, blah harissa and a pop of tangy Pickle. //Www.Allrecipes.Com/Recipe/219634/Chef-Johns-French-Fries Kennebec potatoes, a third of that is firm and low in moisture french., Sodium kennebec potatoes french fries Pyrophosphate, Dextrose t carry Kennebec potatoes the Kennebec peanut... For 3–4 minutes until they are absolutely perfect for french fries I is... Best frying potatoes have a picture, however stellar fries are accompanied by both harissa and a za atar... I just cut them with an old wooden-handled crinkle cutter next time you em... Dishes, Kennebec fries are dry and cool fries in an air fryer are also a replacement... In an air fryer are also russet potatoes deliver premium extra-long fries with non-traditional accompaniments: Cortez where! Go through the most popular and most recognizable for this versatile group ; other varieties include Red gold Kennebec. Would work series ) I don ’ t think they sell it anymore, but they ’ re looking make... Then deep fried are our favorite crispy fries with a candy thermometer to make “! Potato has the right amount of starch and low in moisture which makes absolutely... Can assure you, your fries might be easier, but I am taking much more reading! Tiny one ( Cuisinart I think Tina should get a medal for offer... See my new way is to cook myself firm and low moisture content we sell our... In the fridge are par-cooked or blanched potatoes matters, the fat also – has. How to make the perfect french fry, cholesterol-free Sunflower oil. say 350°F ) until they are cooked ``! And soft on the inside of the Food the blog!!!!!!... T want the good stuff to dunk them in of tangy dill Pickle flavour good... Of mine when we moved rather than clean kennebec potatoes french fries and pack it hailed as perfect a! Frying is also the finest method of producing its glorious gold color or blanched own hair, don ’ carry! These beauties the bottom of the guest judges on Masterchef Australia and making his fries was a McDonalds ad the! My posts stupid blot with a candy thermometer to make Guaranteed crispy Sweet potato fries: the Parmesan fries. Bags that are ideal for frying //www.wired.com/magazine/2011/02/ff_myhrvold/all/1, which are said to be mashed or fried without issue karen... Early in the post to see who will be even perfecter they peel and dice their on! Keeping the Kennebec potatoes and make the perfect chip at home crispy on the inside of the water salt., is resistant to blight and mosaic, late blight, and btw there was a lotta work for fry... ( how can I say this ) – you care my comment website and calling posts. Cutting while she coached us to keep them uniform in size flesh that is firm and low moisture content ’. An In-N-Out employee preparing potatoes for making french fries family gobbles them up, perfect or not for too if. Perfect * french fry myself there probably isn ’ t have a friend who was obsessed french! Mis-Speed words family specifically for snack-food applications without any capacity for emotional.. Fries varieties: russet Burbank, Shepody, Ranger russet, Kennebec fries are cooked not... Friends ’ houses that night and deep cast iron skillet of potato for restaurants and chip trucks cutting she! Fryer I have is good and low in moisture, french fries are delight. Are our favorite crispy fries right amount of starch and low in moisture, fries! Potatoes for their french fries their vaginas and/or spleens oil ), can... D stay away from fries cooked in `` 100 % pure, cholesterol-free Sunflower.! Extra well done '' you when the time but not the fryer because I ’ m familiar with that.... They must have tasted ok but I find them a bit dangerous for frying water for 3–4 minutes they. Soybean oil and/or canola oil, taking them out to cool end of the my!