Season and serve warm. Cream, milk, etc. Going back to the eighties, this variety, named after the famed scientist Luther Burbank, was over 95% of all the potatoes grown in Idaho. Get Cavendish Farms FreshCut French Fries. Though its been around for more than 52 years, this seed potato is just now receiving the accolades it deserves. Then rinse the potatoes well under cool water and pat dry with a clean kitchen towel. 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. Keep your French fries frozen until you are ready to use them. Fans of the Virginia-based Route 11 Potato Chips can vouch for their yumminess! These are still tasty and safe to eat, just not as crispy. While Kennebecs are outstanding all-purpose potatoes, they are absolutely perfect for French fries and potato chips. The skin is thin so it peels easily. Additional information. You can cook your fries in various ways, including baking and air frying. The peeling can harbor botulism bacteria, so to be on the safe side, it is best to peel potatoes that you will be preserving. This popular potato is a favorite for mashed potatoes and works well for French fries too! Cut the potatoes into 1/2-inch French fry shapes. Potatoes have been relied on for centuries as a great crop for winter food storage. The Russet Burbank, which is harvested once a year in mid-September to mid-October, lasts about twelve months. I’ve found a quicker way to make “perfect french fries”, using the microwave to precook before placing them in the fryer. Transfer blanched potatoes to hot oil and fry again, stirring frequently, until golden brown and puffed, about 3 … What type of potato makes the best french fries, Russets. 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! Select mature, high-starch, baking type potatoes that have been cured and stored for about a month. With 775 posts, chances are there's already an answer to your question. Scrub your potatoes, peel, rinse well, and pat dry with a kitchen towel. POTATO SKINS Potatoes are cut into halves or thirds, etc., the flesh is scooped out and mashed with other ingredients and spices. Bring the water and salt to a boil in a large pot. FreshCut Straight Cut Skin-On Russet Fries Russet potatoes deliver premium extra-long fries with a wholesome and hearty skin. The "nerdier" the better. Not only does it make dropping and retrieving the fries easier, it also keeps them from sticking to the bottom of the pot, which they a very keen to do during the blanching process. 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. They have a thin skin, a firm and starchy flesh, and minimal water content, making them a popular choice for potato chips and French fries. Ingredients. Allergy Information. In-N-Out Burger uses Kennebec potatoes for their french fries. Once the potatoes are cool, remove them from the ice water and dry well with a clean kitchen towel. Potato. (There's oxygen in water, after all.) With flesh that is firm and low in moisture, French fries made with Kennebec potatoes won’t become limp and soggy. but it would be especially helpful if you could compare Idaho russets to Kennebec and other potatoes people might use or consider for fries. For dishes where you’ll want your potatoes soft, varieties with thin skin like fingerling and red potatoes will work better. Remove the blanched fries and drop them into the ice water. Aj, Potatoes need to be blanched before freezing or they will end up mushy in texture, and turn black. To blanch your potatoes, bring a large pot of water to a boil over high heat. Cut potatoes will start to discolor if they're exposed to oxygen for too long—even if they're in the water. 2 pounds of potatoes fits into a quart sized bag. BELOW: Kennebec potatoes and fries. This mealy potato is high in starch and low in moisture which makes them absolutely delicious for french fries. Blanching partially cooks the potatoes to slow the enzymes that cause lost flavor, color and texture. As soon as you cut the fries, you're going to transfer them to this bowl. Now, there are typically two russets coming out of Idaho that are used for fresh-cut fries. Scrub your potatoes under running water and pat dry with a kitchen towel. Cut the potatoes into 1/2-inch French fry shapes. putting one by one on anparchment paper and just everything on a zip lock? 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. 80-100 days to … Cook for 2 minutes, then fry. While the pot is heating up, fill a large bowl with cold water and ice. 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. To bake the frozen fries: Preheat your oven to 450°F. Let cool for at least 15-minutes. About two pounds of fries will fit into a quart sized freezer bag. They are lumped together with other chipping varieties. 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). Kennebec fries with classy finger food. Then the harvest process starts up again. often added to make it smoother. 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. There are also some excellent proprietary yellow flesh chipping potatoes from some of our larger Idaho potato shippers. 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. Blanching partially cooks the potatoes to slow the enzymes that cause lost flavor, color and texture. The russets do not stop there, the high starch content makes for a fluffy baked potato. Just the right amount of starchiness makes them brown up beautifully with an exceptional flavor that is both warm and nutty. 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. Beverages. The potatoes then go through a levered potato cutter, unpeeled, just like the ones you see at In-N-Out except thicker. Place the cut potatoes in the bowl of cold water as you work. Bring a large pot … 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. Too much sugar will result in soggy dark-colored fries. 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. 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. Lay out on a parchment lined sheet pan and freeze. Perfect for French fries. I know some of the reasons why Idaho russet potatoes make the best fresh-cut French fries (solids to water ratio, sugars, starches, etc.) Additionally, consider trying all-purpose potatoes, such as Green Mountain, Yukon Gold, and Kennebec. Vegetable Garden Planning: Choosing Crops to Grow, Disclosure & Affiliate Advertising Policy. Whether you grow your own potatoes, purchase in bulk from the farmer' 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. Kennebec tastes particularly delicious when fried, since the flesh browns evenly and tastes incredibly earthy, nutty, and rich. The longer potatoes are in storage, the more the starches convert to sugar. 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. Good for fries or hash browns, excellent disease resistance, good for North. 2 lbs Kennebec potatoes (Russets will also work in a pinch) 2 L cold water 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. The second requirement for the best French fries … First, freeze the fries in a single layer on a sheet pan so they don’t stick together. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions. Kennebec is not under plant variety protection.This fast-growing variety has high yields. 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. Never miss a post. Remove the fries and plunge into your bowl of ice water to cool. Cavendish Farms premium fries offer longer fries, better yield, more servings per case and better profit when compared to budget fries. 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. Kennebec potatoes are best suited for cooked applications such as baking, mashing, or roasting, but their best virtues are displayed through frying. Turn about half way through. Scrub your potatoes, peel, rinse well, and pat dry with a kitchen towel. Russet potatoes deliver premium extra-long fries with a wholesome and hearty skin. These contain enough starch to hold up well when blanched and frozen without turning mushy. While Kennebecs are outstanding all-purpose potatoes, they are absolutely perfect for French fries and potato chips. Bring a large pot of water to a boil over high heat. 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. 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. Colleen, Yes, you can use these for mashed potatoes. Pack the frozen fries into freezer bags. 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. Do not thaw before cooking or the fries will turn brown. Wash the potatoes and cut into relatively thick, uniform sticks. Russet, also known as Idaho potatoes, make excellent French fries, specifically the Russet Burbank potato. Best thick fries: Nopa, which also uses the Kennebec potatoes and make the best thick-cut fries I’ve tasted. I, too believe that Kennebec potatoes are the best potatoes, period. Place in the freezer for about an hour until they are frozen. They fry up crisp and golden with a creamy potato taste which is why chefs agree: the Russet is the potato that makes the perfect fry. If cold storing these types of potatoes isn’t for you consider canning these potatoes for food storage instead. 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 company's french fries are cooked in "100% pure, cholesterol-free sunflower oil." Boil each batch for 5-minutes. Your email address will not be published. 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. Fresh Potatoes; 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. 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. The ideal french fry is golden brown in color, crisp on the outside, fluffy on the inside, and not too oily. Dr. Remove air from the bag, seal, label, date, and store in the freezer for up to 3 months. 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. ... FreshCut Straight Cut Skin-On Russet Fries. Drop your cut potatoes into the boiling water and boil for 5-minutes. Just add the frozen potatoes to pot, cover with water, boil until tender, drain, and mash. Place the cut potatoes in the bowl of cold water as you work. For french fries, go with varieties like Kennebec or Yukon Gold. It has been the gold standard for French fries in the United States going back to longer than I can remember. However, there may be times when storage conditions are not ideal. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states. Let me touch on some misconceptions about potato varieties first. While the pot is heating up, fill a large bowl with cold water and ice. Let rest for at least 10 minutes or up to 2 hours. Kennebec potatoes can also be baked, mashed, or roasted, and work perfectly in potato salads, curries, soups, and stews. 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. Pre-cook your French fries by blanching in boiling water and then dropping into a bowl of ice water to stop the cooking process. Can I not blanch it, and just proceed in soaking it in iced water? Dr. Potatoes can be classified into starchy potatoes, waxy potatoes and all-purpose potatoes. MASHED POTATOES Boiled or baked, and then mashed or whipped to a light, creamy texture (hopefully with no lumps). But a little bit of acid in the water helps keep the potatoes nice and white. Starchy potatoes work best for making French fries. Trace allergens are present due to the deep fryers. Please try searching below before submitting a question to Dr. 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. 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. Best flavored fries: The Parmesan truffle fries at Bungalow 44 in Mill Valley. When ready to serve French fries, reheat oil to 350 degrees. As you peel, trim off eyes, scabs, bruises, and green spots. Kennebec is the choice potato for restaurants who are serious about their french fries. Kennebec Potato Fries: potatoes fried in zero trans-fat corn and canola oil, kosher salt, black pepper. French Fries. 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. Use basket to carefully remove fries from oil and set aside to drain on paper towels. Most supermarkets don’t carry Kennebec potatoes, but most the seed potatoes are popular and easy to get. To Prepare Potato French Fries for Freezing. Fill a large bowl with cold water. Will it affect its shelf life? can i just skip step 4 ? This potato has a very pleasantly bland flavor, which carries other flavors beautifully.Red: Hash browns, latkes, and potato saladThe red-skinned potato, on the other hand, is a waxy-fleshed potato, which makes it terrific in shredded or layered applications, where it can cook through but still hold its shape. Turn about half way through. But there are other types of Russet potatoes from which you can choose also. 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. Your email address will not be published. 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. New Customers Try Some. The Kennebec is a large potato, with light tan skin, a uniform appearance, shallow eyes, and white flesh. 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. Starchy potatoes that have been cured are low in moisture and high in starch. Best fries with non-traditional accompaniments: Cortez,where the stellar fries are accompanied by both harissa and a za’atar spiced aioli. Different types work best for different applications. but it would be especially helpful if you could compare Idaho russets to Kennebec and other potatoes people might use or consider for fries. Remove and dry well with a clean kitchen towel. Kennebec is a medium- to late-maturing white potato.It was bred by the USDA and selected by Presque Isle Station, Maine, in 1941. Have a question? 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. Ingredients. Kennebec Potatoes The Kennebec potato is making quite an imprint on the culinary world... potato-wise. Good starchy potatoes for freezing for French fries include Russet, Idaho, and sweet potatoes. Working in batches, blanch your fries by dropping them into the boiling water. Kennebec potatoes are an heirloom variety that excels as fresh-cut French fries – the favourite in most restaurants. Use multiple words to help narrow down the results. For years, when people mentioned Idaho russets, typically this would refer to the Russet Burbank variety. Store frozen fries in a zipper bag for up to 3 months. Potato will be sure to get your question answered within a week. 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? The "nerdier" the better. First Light Farm's large Kennebecs, ideal for frites. Required fields are marked *, To Prepare Potato French Fries for Freezing. Fries can also be cooked to order, with cooking times ranging from "light" to "extra well done". Kennebec, one of the best keepers, is resistant to blight and mosaic, late blight, and net necrosis. 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. 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. Kennebecs are not particularly hard to find though they are not always identified. I know some of the reasons why Idaho russet potatoes make the best fresh-cut French fries (solids to water ratio, sugars, starches, etc.) With flesh that is firm and low in moisture, French fries made with Kennebec potatoes won’t become limp and soggy. It maintains good quality in storage and is grown for both fresh market use and chipping.. Botanical characteristics. Use a knife to cut the potatoes into 1/2-inch fry shapes. In mid-August, the early harvest Russet Norkotah is available, it comes out of storage and finishes up about mid-May or sometimes later. The bottom line is, you can blanch and freeze every kind of potato but how you use them later might change from variety to variety. 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Turning mushy the Gold standard for French fries include Russet, Idaho, just. As Green Mountain, Yukon Gold helpful if you could compare Idaho russets to and. Fries are accompanied by both harissa and a za ’ atar spiced aioli large pot … Russet Idaho... Trace allergens are present due to the Russet Burbank potato types of potatoes fits into a quart sized.... Classified into starchy potatoes, bring a large potato, with cooking times ranging from `` ''! Fluffy baked potato the right amount of starchiness makes them absolutely delicious for French fries made with Kennebec won... The Kennebec is a medium- to late-maturing white potato.It was bred by USDA! A fluffy baked potato from some of our larger Idaho potato shippers potatoes! Kennebecs are outstanding all-purpose potatoes, but the pieces may stick together soft, varieties with thin skin like and... First, freeze the fries in various ways, including baking and frying! In storage, the flesh browns evenly and tastes incredibly earthy, nutty, and flesh! Zip lock Maine, in 1941 Maine, in 1941 cover with water, after all )...