Kennebec is the choice potato for restaurants who are serious about their french fries. Beverages. POTATO SKINS Potatoes are cut into halves or thirds, etc., the flesh is scooped out and mashed with other ingredients and spices. To blanch your potatoes, bring a large pot of water to a boil over high heat. Fresh Potatoes; You can find a list of all Idaho potato shippers at the following link: https://idahopotato.com/directory/shippers, Most of the potatoes called “Kennebec” are not correctly identified as this one variety anymore. The company's french fries are cooked in "100% pure, cholesterol-free sunflower oil." I, too believe that Kennebec potatoes are the best potatoes, period. Pre-cook your French fries by blanching in boiling water and then dropping into a bowl of ice water to stop the cooking process. Get Cavendish Farms FreshCut French Fries. 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. Additional information. French Fries. Turn about half way through. I know some of the reasons why Idaho russet potatoes make the best fresh-cut French fries (solids to water ratio, sugars, starches, etc.) For french fries, go with varieties like Kennebec or Yukon Gold. Our labeling requirements changed when several other russet varieties came on the scene, and we began to call out the Russet Burbank separately as one of the choices for retail and foodservice customers. What type of potato makes the best french fries, Russets. The Kennebec has great potato qualities and, though this strain of potato has been around for over 50 years, it's just beginning to get its due and being noticed by better restauranteurs. 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. Your email address will not be published. I’ve found a quicker way to make “perfect french fries”, using the microwave to precook before placing them in the fryer. If you have a lot of potatoes to cut into fries, you can save lots of time by using a fry cutter like this one. The harder to find Maris Piper potato also makes outstanding fries and is the UK’s top potato for what they call chips (French Fries). Best flavored fries: The Parmesan truffle fries at Bungalow 44 in Mill Valley. Kennebecs are not particularly hard to find though they are not always identified. Cream, milk, etc. Kennebec In-N-Out Burger, the California-based chain, uses this thin-skinned potato for its fries, which are firm and light in color thanks to the kennebec's low sugar content. Fill a large bowl with cold water. 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? Have a question? Place in the freezer for about an hour until they are frozen. Kennebec potatoes are an heirloom variety that excels as fresh-cut French fries – the favourite in most restaurants. Bring a large pot … Kennebec potatoes can also be baked, mashed, or roasted, and work perfectly in potato salads, curries, soups, and stews. This mealy potato is high in starch and low in moisture which makes them absolutely delicious for french fries. As you work, place the cut potatoes in a large bowl of cold water to keep them from turning grey and to rinse off the excess starch and surface sugars. The skin is thin so it peels easily. Cafe Presse: Frites. Kennebec is a medium- to late-maturing white potato.It was bred by the USDA and selected by Presque Isle Station, Maine, in 1941. Store frozen fries in a zipper bag for up to 3 months. Please try searching below before submitting a question to Dr. Remove the blanched fries and drop them into the ice water. Kennebec Potatoes The Kennebec potato is making quite an imprint on the culinary world... potato-wise. Select mature, high-starch, baking type potatoes that have been cured and stored for about a month. The Kennebec is a large potato, and it looks very pretty with its light tan skin, nice uniform appearance (it usually doesn't have large 'holes' like many other potatoes), and attractive white fleshy insides. To Prepare Potato French Fries for Freezing. Use multiple words to help narrow down the results. 2 lbs Kennebec potatoes (Russets will also work in a pinch) 2 L cold water MASHED POTATOES Boiled or baked, and then mashed or whipped to a light, creamy texture (hopefully with no lumps). 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. Going back to the eighties, this variety, named after the famed scientist Luther Burbank, was over 95% of all the potatoes grown in Idaho. In-N-Out Burger uses Kennebec potatoes for their french fries. If you have a lot of fries to freeze at a time, use a sheet of parchment paper in between layers and keep piling the fries on. Required fields are marked *, To Prepare Potato French Fries for Freezing. As you peel, trim off eyes, scabs, bruises, and green spots. These are still tasty and safe to eat, just not as crispy. Place the cut potatoes in the bowl of cold water as you work. Nikki, Yes, you can, but the pieces may stick together. Perfect for French fries. 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. While Kennebecs are outstanding all-purpose potatoes, they are absolutely perfect for French fries and potato chips. The second requirement for the best French fries … Cut the potatoes into 1/2-inch French fry shapes. Season and serve warm. Vegetable Garden Planning: Choosing Crops to Grow, Disclosure & Affiliate Advertising Policy. With flesh that is firm and low in moisture, French fries made with Kennebec potatoes won’t become limp and soggy. Let me touch on some misconceptions about potato varieties first. Potatoes have been relied on for centuries as a great crop for winter food storage. Let rest for at least 10 minutes or up to 2 hours. With flesh that is firm and low in moisture, French fries made with Kennebec potatoes won’t become limp and soggy. 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. Boil each batch for 5-minutes. Preparing and freezing French fries also cuts down the cooking time allowing you to bake or air fry French fries in half the time as making from scratch. Best thick fries: Nopa, which also uses the Kennebec potatoes and make the best thick-cut fries I’ve tasted. 2 pounds of potatoes fits into a quart sized bag. 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. but it would be especially helpful if you could compare Idaho russets to Kennebec and other potatoes people might use or consider for fries. The days of 'just use any old potato' for french fries are gone, and finer restaurants are switching over to the Kennebec for a variety of reasons and for many kinds of dishes. Russet potatoes deliver premium extra-long fries with a wholesome and hearty skin. Spread out the frozen French fries on sheet pan, spray with more avocado oil, and bake in a preheated oven until brown and crispy, about 12-15 minutes. If cold storing these types of potatoes isn’t for you consider canning these potatoes for food storage instead. (There's oxygen in water, after all.) Kennebec, one of the best keepers, is resistant to blight and mosaic, late blight, and net necrosis. Just add the frozen potatoes to pot, cover with water, boil until tender, drain, and mash. Cut potatoes will start to discolor if they're exposed to oxygen for too long—even if they're in the water. To bake the frozen fries: Preheat your oven to 450°F. Bring the water and salt to a boil in a large pot. Now, there are typically two russets coming out of Idaho that are used for fresh-cut fries. Russet, also known as Idaho potatoes, make excellent French fries, specifically the Russet Burbank potato. Starchy potatoes work best for making French fries. First Light Farm's large Kennebecs, ideal for frites. This popular potato is a favorite for mashed potatoes and works well for French fries too! I know some of the reasons why Idaho russet potatoes make the best fresh-cut French fries (solids to water ratio, sugars, starches, etc.) Turn about half way through. but it would be especially helpful if you could compare Idaho russets to Kennebec and other potatoes people might use or consider for fries. Blanching partially cooks the potatoes to slow the enzymes that cause lost flavor, color and texture. Allergy Information. can i just skip step 4 ? Drop your cut potatoes into the boiling water and boil for 5-minutes. But a little bit of acid in the water helps keep the potatoes nice and white. These contain enough starch to hold up well when blanched and frozen without turning mushy. First, freeze the fries in a single layer on a sheet pan so they don’t stick together. In mid-August, the early harvest Russet Norkotah is available, it comes out of storage and finishes up about mid-May or sometimes later. Fans of the Virginia-based Route 11 Potato Chips can vouch for their yumminess! You can cook your fries in various ways, including baking and air frying. Cook for 2 minutes, then fry. New, thin skinned, freshly harvested potatoes, waxy, and boiling type potatoes such as, Red Norland, white round, fingerling, and colored tubers tend to come out a bit soggy when frozen due to the moisture and sugar content in the tubers. Trace allergens are present due to the deep fryers. While Kennebecs are outstanding all-purpose potatoes, they are absolutely perfect for French fries and potato chips. Once the potatoes are cool, remove them from the ice water and dry well with a clean kitchen towel. Different types work best for different applications. Use a knife to cut the potatoes into 1/2-inch fry shapes. Do not thaw before cooking or the fries will turn brown. Working in batches, blanch your fries by dropping them into the boiling water. Kennebec potatoes are best suited for cooked applications such as baking, mashing, or roasting, but their best virtues are displayed through frying. The longer potatoes are in storage, the more the starches convert to sugar. While the pot is heating up, fill a large bowl with cold water and ice. This short oval potato with smooth pale yellow skin, shallow eyes, and white flesh can be used for fries, hash browns and many other uses even without peeling. Dr. 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. Potatoes can be classified into starchy potatoes, waxy potatoes and all-purpose potatoes. BELOW: Kennebec potatoes and fries. Others wanting a “chipping potato” might now want to check out the Bintje and the Yukon Gem from Idaho as these work well for fries too. 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. ... FreshCut Straight Cut Skin-On Russet Fries. Our Kennebec seed potatoes are considered a "gourmet" potato variety, one used by some of the best chefs in the finer restaurants, especially for their French fries! While the pot is heating up, fill a large bowl with cold water and ice. Remove the fries and plunge into your bowl of ice water to cool. New Customers Try Some. Pack the frozen fries into freezer bags. 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. Can I not blanch it, and just proceed in soaking it in iced water? The Kennebec is a large potato, with light tan skin, a uniform appearance, shallow eyes, and white flesh. There are also some excellent proprietary yellow flesh chipping potatoes from some of our larger Idaho potato shippers. With 775 posts, chances are there's already an answer to your question. Scrub your potatoes under running water and pat dry with a kitchen towel. 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. For years, when people mentioned Idaho russets, typically this would refer to the Russet Burbank variety. 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 … Cavendish Farms premium fries offer longer fries, better yield, more servings per case and better profit when compared to budget fries. Too much sugar will result in soggy dark-colored fries. The Russet Burbank, which is harvested once a year in mid-September to mid-October, lasts about twelve months. Most supermarkets don’t carry Kennebec potatoes, but most the seed potatoes are popular and easy to get. Remove air from the bag, seal, label, date, and store in the freezer for up to 3 months. Behind the Scenes of the Big Idaho® Potato Truck Commercial, https://idahopotato.com/directory/varieties/3, https://idahopotato.com/directory/varieties/2, https://idahopotato.com/directory/shippers, http://potatoassociation.org/industry/varieties/white-varieties/kennebec-solanum-tuberosum. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups. Use basket to carefully remove fries from oil and set aside to drain on paper towels. Kennebec Potato Fries: potatoes fried in zero trans-fat corn and canola oil, kosher salt, black pepper. often added to make it smoother. They can be used to make any number of fried potato preparations such as 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. Your email address will not be published. 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