Chef-tested Kennebec Fries for Restaurants
Fresh-cut Kennebec fries perform best when prepared using a 2-stage process with a cooling step in between blanche and final cooking stepsDid you know that BCfresh test cooks every single lot of Kennebec potatoes to ensure they will meet cooking requirements? In fact, all our testing uses this very recipe!
Ingredients
- BCfresh Kennebec potatoes
- High-temp frying oil such as vegetable, canola, or another suitable oil
- Seasoning to taste
Instructions
Prepare Potatoes
- Wash potatoes under cool running water and cut into ½-inch sticks, leaving the skin on
- Place in a large food-safe container filled with fresh water. Keep potatoes submerged for at least 30 minutes or up to overnight. This helps rinse away excess starch while preventing oxidation.
Blanche Cook
- Fries must be drained and dried before cooking.
- Set fryer to 325 °F.
- Blanche fries for 3 ½ minutes.
- Drain well and place on cooling rack set in sheet pan.
Cooling/Resting Time
- Cool blanched to room temperature (approx. 30-45 minutes)
- Fries can also be blast chilled at 0-4°C for 15-20 minutes.
Final Cook
- Set fryer to 350°F for final cook.
- Cook for another 3 – 4 minutes, or until fries are golden brown and crispy.
- Season Kennebec fries while hot.
Notes
- Actual cooking time will vary based on fryer volume, type of oil, age of oil, as well as cooking/handling procedures.
- BCfresh recommends testing final cook times to ensure final product meets expectations.