From the Test Kitchen
From the Test Kitchen: Top Tips for Frying French Fries
11/13/2024|Zach Greatting,
From the Test Kitchen, Volume 4
French fries are loved by all, from the drive-thru to a beautiful plate of steak frites at your favorite bistro, so where did they come from? Like many culinary favorites, the history of french fries is widely disputed. After all, who wouldn’t want to claim this delicious treat as their own? Was it France or Belgium? The argument may never be settled, but what we can be sure of is that french fries are extremely popular around the world, particularly in the United States. French fries are as American as apple pie. Yes, we know they didn’t originate here, but over the years, fries have become a staple of the American diet, found in everything from fast food meals to gourmet dishes. These golden, crispy, salty potatoes are so beloved that the average American consumes nearly 30 pounds yearly.1
Fast food [took off] in large part because of the highway system that we built in the 1950s and '60s. America started driving more than ever before, and we have rearranged our cities based on car travel, for better or worse. And it was a natural business response to the American on-the-go kind of lifestyle.2
During World War I, American soldiers encountered “pommes frites” while stationed in Europe and brought back a taste for them. Despite their European roots, French fries have become an icon of American fast-food culture, thanks to the boom of drive-ins and diners in the mid-20th century. So, who made french fries famous in America, and who continues to make the best fries? This debate incites passion among fast food enthusiasts…McDonald's, Wendy’s, In-N-Out, Chik-fil-A, hand-cut, curly, wedge, shoestring…much like politics, these arguments will never be settled. The fact is french fries hit a magical sweet spot: crispy on the outside, soft and fluffy on the inside. That contrast in texture is irresistible, and french fries are here to stay.
At Simplot, we know a thing or two about french fries. For this volume of the test kitchen, I took some time to explore our newest fry cut, the Conquest® Delivery+® Clear Coated Straight Cut Fries 5/16th, both skin on and skin off. If you aren’t familiar with our Conquest® Delivery+® line of fries, welcome to the future!
With a 40+ minute hold time*—the industry’s longest—Conquest® Delivery+® Fries stay crisp and delicious for the long haul. And their unique, clear coating makes them versatile enough for dine-in, drive-thru and catering, too. Customers can even reheat them with just 15-20 seconds in the microwave. Say goodbye to soggy fries, and thrill your patrons—wherever they are!
I thought starting with some tips and tricks on how to make the perfect fry would be beneficial. I will be honest, I thought I had this down perfectly; after all, I ran a food truck when I first ventured out west, and I’ve fried more fries than I care to remember. But I learned some things while working on this. There’s no shame in stepping back and evaluating your techniques and processes, after all, that’s what makes the GOAT’s rise to the top. I also showed some examples of interesting seasoning ideas. There’s nothing better than finding a food service operation that has taken the extra step to use pantry items they already have to make their french fries feel custom to their menu. I challenge you to dig into that pantry and create something unique that will set you apart from the competition.
The weather is starting to turn, and the sweaters are coming out, so you know what that means? It’s pumpkin spice time! I know, I know, it’s basic, overdone, and maybe even taboo at this point, but you know what? It's good! Dessert fries are such a playful idea that can drive traffic. The concept combines the salty, crunchy goodness fries have to offer with decadence, a match made in heaven. I think the real win here is not the menu innovation but how simple the concept is to execute. A quick pumpkin sauce with five ingredients: chocolate sauce, a little ice cream, and boom. Who needs a pumpkin spice latte when you can share a plate of these with your favorite fall fashionista?
One of the greatest things about traveling is experiencing local flavors and eateries. Should you be an Abe Lincoln aficionado, you might have stumbled upon my hometown of Springfield, Illinois. Although honest Abe isn’t from Springfield; he spent much of his life there, and it’s one of the things my hometown is known for. The other is called a horseshoe, and I’ve been waiting for the perfect moment to share it with my french fry-loving coworkers. Texas toast, burger patties, french fries, cheese sauce, and a little buffalo sauce for some kick, and there you have it, my delicious hometown delicacy that is so good you have to take a nap after enjoying it. This is another example of a fun menu concept that is so easy to execute, there’s no reason not to try it. It might even land you on a certain food show that highlights fun ideas at drive-ins, dives, and diners. I created the classic version of the horseshoe, but the options to customize this dish are endless. A pulled pork and BBQ version could be one option, perhaps fish and chips reimagined is another, or even a Nashville hot fried chicken concept would work in a horseshoe recipe. I think great things are coming to menus out there…I can’t wait to see if people run with this.
