Fresh cut fries

[Kryptonite BBQ]

Hi just opening a BBQ a roadside spot and was wondering does anyone do fresh cut fries and if so how long do you soak them also once par fried do they need refrigerated or can they be kept in a bucket until needed thanks

[Harry Nutczak]

I want to do them, but they take up too much space for what we have.

It is best to blanch them before use (Quick dip in a fryer, hold, then finish as needed) But many go from cutting, soaking to single fry with good results.

Moisture in potatoes does change with the seasons, so you may see varying results in fresh cut fries
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[Kryptonite BBQ]

Thanks Harry have you ever tried par fry then into the cvap to hold them? Love my cvap always looking for uses for it

[Harry Nutczak]

[Grills Gone Wild]

Typically you can blanch them and have them sit by the fryer until single orders come in.
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[YardFullOfOak]

You will most likely get better and more consistent results if you start from a frozen product.

[1MoreFord]

I'm viewing this from the consumers side. I've never had fresh cut fries that I've liked. All I've ever had were dark in color and soggy textured. The color really doesn't matter but the texture sure does. I much prefer a product similar to the McDonald's fries of old fresh out of the fryer.
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Joe

[SoEzzy]

Double cooked french fries are a good product IMO.

http://www.foodnetwork.com/recipes/double-fried-french-fries-recipe.html
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[RodinBangkok]

Seems easy to do fresh cut, but its like many things the ingredients are simple but the techniques and processes are more difficult to nail, and they take time, you can’t just fry up a bunch and hold them, first fry yes but not second.

Process consistency is very important, so is the storage history of the potatoes. If they were stored incorrectly they make sugar, and this means dark and sometimes soggy fries.

Soggy can be due to low temp in the final cook, not letting the oil recover to temp, or overloading the fryer resulting in a big temp drop. Soggy is also a sign of too long a hold time after final fry.

Holding fries for any length of time is almost impossible, they just loose that crunch that goes with fresh out of the basket. So don’t try and hold long times, if holding, don’t cover, the best is what you see at most fast food places open area with a heat lamp. Don’t cover them when serving, they will generate steam and loose their crunch.

You can easily par fry a big quantity and just hold next to the fryer, then final fry as needed. No need to hold them at temp, they will be fine at room temp during service, you can fridge store them a day or so no issues also.

They are quite easy to make once you have your process down, but they are fussy and need to be made fresh to get the best fries. If you have limited staff or they can’t follow the process instructions to the letter then fresh cut fries may not be for you.

We do Belgian Frite’s and we get a premium for them as they stand out like day and night to a frozen fry, but it takes time and commitment to make them right day in and day out.
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Rod

[Mr Tony's BBQ]

[Kryptonite BBQ]

mr tony what brand/ fry do you use we have been catering and just set up a roadside joint in my auto repair shop lot it's crazy busy and searching on how to bring in fries again thanks everyone

[BUGSnBBQ]

[1MoreFord]

[qfanatic01]

Moisture content is a huge factor in fresh cut fries. We have had fresh cut fries of one sort or another since opening 8 plus years ago. We evolved based on supply and pricing. Idaho russet potatoes are grown in volcanic low moisture soil and are prized for there frying characteristics and fluffy baked potatoes. Several years back there was a shortage and we were unable to get them. We were stuck with soggy fries created by russets from other growing regions. As it is most people eat their fries first because they really only have a very short window of optimum quality. We have gone with fresh wedged B red potatoes. They are still tasty when not crispy. They are our number one selling side. We go through up to 1/2 ton a week between all our potato dishes at 300.00 to 350.00. We source them locally in season and still get them from regional sources year round from a wholesaler, not from a distributor. Not practical for everyone. I think you would still have better margins through the distributor though. We don't need a freezer and you can't touch the profit margins with frozen.

We cut and hold in water, pre-cook for 8 minutes and drop back down for 1 minute to order. I have a couple of different seasoning blends to finish.
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[Kryptonite BBQ]

You guys all rock thanks for all the ideas and info I very much appreciate it.

[feldon30]

Double-cooking makes a massive difference. First trip to the oil gets the interior heating up. Second trip sets the exterior color and finishes the interior cooking. Double-cooked fries should be perfectly golden brown on the outside with an interior like fluffy mashed potatoes. Double-cooked fries are a trademark of Belgian restaurants. Not sure how practical this cooking technique is in a BBQ restaurant workflow.

Now I've got a picture forming in my head of an automated submersion system with an advanced timer that would heat the oil to 325°F, drop the fries for X minutes, pull them out, heat the oil to 375°F, and then drop the fries for X minutes and then pull them out. Whoever develops such a machine might not become rich, but they'd be a hero to restaurant owners.

If someone has several bays of oil, they could keep them at different temperatures -- 325 and 375 -- and then use typical timers.

*Disclaimer: I have never worked in the industry.*
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[Louie]

Fresh cut are definitely best,

rinse, soak over night, blanch let em cool and cook to order.
(little more to it than that, but that's the basics. )
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[Mr Tony's BBQ]

[Harry Nutczak]

it is my understanding that "Burbank Russets" are the spuds you want for frying.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

[YardFullOfOak]