I know your philosophy is to blanch potatoes when doing fresh cut fries and understand the reasons why, but is this practical for a chef operator like myself?A:
OK, despite all the posts on this blog about the importance of blanching potatoes for fries, I hope that reading from others and their experiences will convince you that this is the way to go.
Keep the skin on to enhance homemade appearance and flavor. Fries made from peeled potatoes should be chilled after cutting in cold water for 30 minutes to 2 hours before frying to ensure maximum crispiness. Add citrus acid or vinegar to the water solution to prevent darkening. Spin-dry before frying to avoid spattering and reduce fat absorption.
Fresh fries are best blanched. Get a crispier finished fry by blanching potatoes in hot oil to precook before peak periods and then finish in a final fry before serving. Fries are completely cooked during the blanching stage at a lower temperature to allow the potato to cook slowly without becoming golden brown. After blanching, allow fries to cool to room temperature or, preferably, refrigerate in uncovered containers before the final fry to a golden brown.
Pictured above and below, are Idaho® Russet Burbank variety potatoes best for the perfect fries. Make sure to use a good quality fry cutter such as, a wall or surface mount FF cutter by King Kutter, Nemco and others costing at least $175. The $29.95 specials will not last, trust me on this one.
Another method for smaller fresh fry preparation is to use the Mandoline to cut the Idaho® Russet Burbank variety potatoes for the perfect fries.
Fresh made skin on Idaho® French fries served with three dipping sauces