French Fries
Joe, Lunchguy and Damon are offering you great advice...in essence, prepping your own fries is best. I recommend adding a little lemon juice to the water when you soak them.
You also have to realize that not all potatoes are equal. Some have waxy or creamy textures. Are you just wanting a cheap fry that does the job? Go Russets! Are you wanting something gourmet? Try Fingerlings! But beware, your food cost can be affected! Who'd of thought that french fries would require so much thought!?
A couple other things that could impact your customer's enjoyment :
*The thickness of the fry impacts crispyness and cooking times.
*The oil you use and the salt can play a part in it too. I love Kosher salt or smoked salt. I make this by placing a 1/4 inch layer on a sheetpan and I place it on the higher grill in my barbecuer so the red oak wood smoke can permeate the salt crystals...talk about good eatin'! I recommend adding just a hint of sugar when you salt em'. I also make a jalepeno cream cheese for dipping or you can offer your customers sour cream with a little cayenne sprinkled in or a little ranch dressing....good alternatives to ketchup.
Best of luck!
Chef Beorn
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