5 Insider Secrets to Making Perfectly Crisp French Fries
24 Sep 24
Restaurant operators use many processes and techniques in their commercial kitchen to prepare the best French fry possible. Foodservice is at its best when servicing delicious fries made with the techniques below.
- Use the right potatoes
Idaho, russet, and Yukon gold potatoes are the best potatoes for making fries. These potatoes retain their firmness and form a crispy outside when fried.
2. Blanch fries for outstanding results
Start by putting potatoes in the fryer. Next, interrupt the cooking process by placing the fries in cold water. Blanch potatoes for 12 to 24 hours before frying and serving. Blanching protects the potato and prevents browning.
3. Use correct seasoning
Proper seasoning makes all the difference. Fine grains of salt produce perfectly tasty fries. There are many options that restaurant operators can try to create interesting and tasty foods.
4. Soak the fries
Soaking fries for half an hour before placing them in the fryer is an important part of the frying process.
5. Cook in the right-sized fryer
Potatoes need space to cook properly, so restaurant operators need to invest in the right-sized fryer so potatoes have sufficient space to cook. In addition, a high-quality commercial fryer leads to better-quality fries. Industry professionals prefer Pitco fryers for their superior cooking abilities. Pitco offers an online fryer selector tool to help restaurant operators choose the best fryer for their needs
Learn more about our range of Pitco fryers here.