French fries are easy to make, you just have to follow the process, no short cuts.
Start with russet potatoes, specifically Russet Burbank potatoes. GPOD is a trusted brand from Idaho that grows superior potatoes. Use them if you can.
Wash the potatoes with water, peel them (or don’t, it’s up to you), dice them with a dicer and place them in buckets of cold water. You’ll need a Vollrath dicer like this one:
They come in various sizes; just choose the one that is right for you.
Once you have all of your potatoes diced and in buckets of water, let them soak for 30 minutes to wash away excess starch, then drain and rinse the potatoes. Let them air-dry for a few minutes and fry them in a 300-degree fryer for 3 to 5 minutes, depending on their size. This first low-temperature fry is called blanching the potatoes. Blanching sets the color (they won’t turn brown), partially cooks them (so they cook quickly during the final fry), and promotes crispiness.
Once you have blanched the fries, spread them out onto a large baking sheet and freeze them. After they’ve frozen, they are ready to cook. Just fry them, from the frozen state, at 350 degrees F until golden brown and crispy.
If you plan to do high-volume French fry making, you’ll need multiple friers, lots of sheet pans, rolling racks to hold the sheet pans of fries and a freezer that is large and powerful enough to freeze and store the fries. If you can find a freezer that will allow you to roll the racks in and out, that’s even better.
Oh, and don’t forget to salt the fries as soon as they come out of the fryer.
Picture Source Wikipedia
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