kennebec potatoes for french fries

Place in the freezer for about an hour until they are frozen. The peeling can harbor botulism bacteria, so to be on the safe side, it is best to peel potatoes that you will be preserving. Your email address will not be published. Best fries with non-traditional accompaniments: Cortez,where the stellar fries are accompanied by both harissa and a za’atar spiced aioli. For the restaurant chain In-N-Out, they now request mostly Frito Lay proprietary numbered varieties and don’t call out using the Kennebec anymore. They can be used to make any number of fried potato preparations such as Many cooks know that the variety of potato is important—we recommend Russet Burbank or Maris Piper—but fewer people know that it’s also critical that a potato be neither too wet nor too dry. Whether you grow your own potatoes, purchase in bulk from the farmers’ market, or snag a great deal at the supermarket, a day of prep can fill your freezer full of potato French fries ready to bake or air fry quickly for meals. I know some of the reasons why Idaho russet potatoes make the best fresh-cut French fries (solids to water ratio, sugars, starches, etc.) First Light Farm's large Kennebecs, ideal for frites. It maintains good quality in storage and is grown for both fresh market use and chipping.. Botanical characteristics. Sign up for the free Grow a Good Life Newsletter and we'll send you an email with all the new articles posted on the website: Can I use these “french frys” for mashed potatoes by taking them out of the freezer and boiling them? Do not thaw before cooking or the fries will turn brown. Different types work best for different applications. The "nerdier" the better. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups. Our oversized Kennebec-style potatoes are perfect for fresh-cut French fries and are more superior in taste, appearance, and fry quality than russets or any other potato variety. Bring a large pot … Cafe Presse: Frites. Potatoes can be classified into starchy potatoes, waxy potatoes and all-purpose potatoes. The potatoes then go through a levered potato cutter, unpeeled, just like the ones you see at In-N-Out except thicker. To blanch your potatoes, bring a large pot of water to a boil over high heat. Kennebec tastes particularly delicious when fried, since the flesh browns evenly and tastes incredibly earthy, nutty, and rich. Too much sugar will result in soggy dark-colored fries. can i just skip step 4 ? but it would be especially helpful if you could compare Idaho russets to Kennebec and other potatoes people might use or consider for fries. Scrub your potatoes, peel, rinse well, and pat dry with a kitchen towel. 2 pounds of potatoes fits into a quart sized bag. Additional information. For dishes where you’ll want your potatoes soft, varieties with thin skin like fingerling and red potatoes will work better. Use basket to carefully remove fries from oil and set aside to drain on paper towels. Potatoes have been relied on for centuries as a great crop for winter food storage. To bake the frozen fries: Preheat your oven to 450°F. Good for fries or hash browns, excellent disease resistance, good for North. Use it with our Vegetable Cutter to get perfect, uniform French fries in two different sizes, and with our Vegetable Brush to thoroughly clean each potato before cooking. Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. 2 lbs Kennebec potatoes (Russets will also work in a pinch) 2 L cold water Turn about half way through. These contain enough starch to hold up well when blanched and frozen without turning mushy. Keep your French fries frozen until you are ready to use them. In a world of festively topped fries, 12th Avenue’s linger-worthy haunt for croquet monsieurs, vin rouge, and good periodicals takes a very French approach to making its frites: Use the best ingredients (in this case russet potatoes), precise technique, a little salt, and not much else. While Kennebecs are outstanding all-purpose potatoes, they are absolutely perfect for French fries and potato chips. The Kennebec is a large potato, with light tan skin, a uniform appearance, shallow eyes, and white flesh. Kennebec Potato Fries: potatoes fried in zero trans-fat corn and canola oil, kosher salt, black pepper. There are also some excellent proprietary yellow flesh chipping potatoes from some of our larger Idaho potato shippers. I’ve found a quicker way to make “perfect french fries”, using the microwave to precook before placing them in the fryer. Fries can also be cooked to order, with cooking times ranging from "light" to "extra well done". Cavendish Farms premium fries offer longer fries, better yield, more servings per case and better profit when compared to budget fries. The "nerdier" the better. For years, when people mentioned Idaho russets, typically this would refer to the Russet Burbank variety. Fans of the Virginia-based Route 11 Potato Chips can vouch for their yumminess! First, freeze the fries in a single layer on a sheet pan so they don’t stick together. Kitchen equipment needed to prepare your fries for the freezer include a large pot, two large bowls, knife, cutting board, vegetable peeler, slotted spoon, sheet trays, parchment paper, kitchen towels, and quart sized freezer zipper bags. Now, there are typically two russets coming out of Idaho that are used for fresh-cut fries. Place the cut potatoes in the bowl of cold water as you work. Blanching partially cooks the potatoes to slow the enzymes that cause lost flavor, color and texture. Quantities: 2lb (minis), 10lb & 50lb bags: Delivery: Free in Haldimand, Norfolk, Brant and some surrounding areas with minimum ten 50lb bag order: Current Customers Order. Turn about half way through. The skin is quite thin, it turns green easily when subjected to light and our growers felt that it didn’t store very well and had issues with bruising easily. Remove the fries and plunge into your bowl of ice water to cool. While Kennebecs are outstanding all-purpose potatoes, they are absolutely perfect for French fries and potato chips. Best flavored fries: The Parmesan truffle fries at Bungalow 44 in Mill Valley. Russet Norkotah: https://idahopotato.com/directory/varieties/3, Russet Burbank (now about 51% of the crop): https://idahopotato.com/directory/varieties/2, The Kennebec variety used to be popular in Idaho, many going to the In-N-Out chain when they specified and called out only this variety on signage, however, Idaho potato growers have pretty much discontinued this production for any commercial volume use. Required fields are marked *, To Prepare Potato French Fries for Freezing. Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. When ready to serve French fries, reheat oil to 350 degrees. I, too believe that Kennebec potatoes are the best potatoes, period. Colleen, Yes, you can use these for mashed potatoes. Drop your cut potatoes into the boiling water and boil for 5-minutes. Russet potatoes deliver premium extra-long fries with a wholesome and hearty skin. In-N-Out uses the Kennebec variety of potato for its fries and prepares them on-site as opposed to purchasing them pre-made from other companies. With flesh that is firm and low in moisture, French fries made with Kennebec potatoes won’t become limp and soggy. Kennebec is a medium- to late-maturing white potato.It was bred by the USDA and selected by Presque Isle Station, Maine, in 1941. Russet, also known as Idaho potatoes, make excellent French fries, specifically the Russet Burbank potato. 5 lb (2.3 kg) Kennebec potatoes (6–7 potatoes) 1 gal (128 fl oz/3.8 l) water ¼ cup kosher salt 2 qt (64 fl oz/1.9 l) vegetable oil for frying 3–4 cup potato starch. Then rinse the potatoes well under cool water and pat dry with a clean kitchen towel. To Prepare Potato French Fries for Freezing. Wash the potatoes and cut into relatively thick, uniform sticks. However, there may be times when storage conditions are not ideal. Please try searching below before submitting a question to Dr. Cook for 2 minutes, then fry. Spray a sheet pan with avocado oil spray, spread out the frozen French fries, spray with more avocado oil, and bake in a preheated oven until brown and crispy, about 12-15 minutes. Maybe you don’t have a cold basement for storing root crops, or perhaps your winter ends up warmer than expected and your potatoes are beginning to sprout and soften in storage. You will find everything you need to organize and plan your vegetable garden in my PDF eBook, Grow a Good Life Guide to Planning Your Vegetable Garden. In-N-Out Burger uses Kennebec potatoes for their french fries. Only about 440 acres of Kennebec variety potatoes are grown in the USA - with Maine, Minnesota and Wisconsin the primary sources http://potatoassociation.org/industry/varieties/white-varieties/kennebec-solanum-tuberosum. But there are other types of Russet potatoes from which you can choose also. Starchy potatoes work best for making French fries. Just the right amount of starchiness makes them brown up beautifully with an exceptional flavor that is both warm and nutty. 80-100 days to … ... FreshCut Straight Cut Skin-On Russet Fries. Kennebec potatoes are best suited for cooked applications such as baking, mashing, or roasting, but their best virtues are displayed through frying. Blanching partially cooks the potatoes to slow the enzymes that cause lost flavor, color and texture. Use multiple words to help narrow down the results. Starchy potatoes that have been cured are low in moisture and high in starch. The skin is thin so it peels easily. 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