This picture was taken by a customer. Isn’t that fantastic? I’ve been taking pictures of our fries for years and I feel I’m always struggling to catch them. I really like this pic. Feels like I can smell them.
When Rolando and I started out with our fries we wanted to make something that was both unique and different than what you could buy elsewhere, in line with our food philosophy, and world class.
I know there are folks out there who are going to tell me we need to par cook them at a lower temperature, etc. to get more crunch. Yeah, we know how to make French Bistro fries, but we’re not serving up Steak Frites here. Our fries don’t have to survive dampness. We’ve forgone that approach instead finding inspiration from the best fries I ever had. They were from a street vendor in Halifax Nova Scotia. And I can’t get them out of my mind.
We cut them in small batches, 2-3 potatoes at a time. They soak briefly in cold water. Then we fry them at a very high temperature (375°C) for 3-5 minutes depending on the potato. The rosemary goes in 10 seconds before they are complete. Tossed in a little Kosher salt they are perfect, for about 3 minutes.
What do you think of our fries? Have you had In-N-Out? A proper French Bistro Fry? Or are you just a sucker for those reconstituted frozen potato sticks coated with corn starch? I’ll admit, I used to love McD’s fries too. As with all matters of taste, no wrong answers here.
