Let me touch on some misconceptions about potato varieties first. In mid-August, the early harvest Russet Norkotah is available, it comes out of storage and finishes up about mid-May or sometimes later. Additional information. 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 the pot is heating up, fill a large bowl with cold water and ice. Now, there are typically two russets coming out of Idaho that are used for fresh-cut fries. 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. 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. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states. 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! Ingredients. 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. 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. Dr. The russets do not stop there, the high starch content makes for a fluffy baked potato. Perfect for French fries. 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. Potato. Additionally, consider trying all-purpose potatoes, such as Green Mountain, Yukon Gold, and Kennebec. 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. Dr. 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. 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. They can be used to make any number of fried potato preparations such as Nikki, Yes, you can, but the pieces may stick together. Please try searching below before submitting a question to Dr. Best fries with non-traditional accompaniments: Cortez,where the stellar fries are accompanied by both harissa and a za’atar spiced aioli. 80-100 days to … The skin is thin so it peels easily. 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. 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. The Kennebec is a large potato, with light tan skin, a uniform appearance, shallow eyes, and white flesh. I know some of the reasons why Idaho russet potatoes make the best fresh-cut French fries (solids to water ratio, sugars, starches, etc.) Cut potatoes will start to discolor if they're exposed to oxygen for too long—even if they're in the water. Use basket to carefully remove fries from oil and set aside to drain on paper towels. Kennebec Potatoes The Kennebec potato is making quite an imprint on the culinary world... potato-wise. Good for fries or hash browns, excellent disease resistance, good for North. But there are other types of Russet potatoes from which you can choose also. Then the harvest process starts up again. Can I not blanch it, and just proceed in soaking it in iced water? Kennebec fries with classy finger food. To blanch your potatoes, bring a large pot of water to a boil over high heat. Place the cut potatoes in the bowl of cold water as you work. Scrub your potatoes, peel, rinse well, and pat dry with a kitchen towel. Kennebec potatoes can also be baked, mashed, or roasted, and work perfectly in potato salads, curries, soups, and stews. Pre-cook your French fries by blanching in boiling water and then dropping into a bowl of ice water to stop the cooking process. Allergy Information. 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. This mealy potato is high in starch and low in moisture which makes them absolutely delicious for french fries. Wash the potatoes and cut into relatively thick, uniform sticks. Ingredients. Fresh Potatoes; For french fries, go with varieties like Kennebec or Yukon Gold. With 775 posts, chances are there's already an answer to your question. 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). 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? 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. 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. Colleen, Yes, you can use these for mashed potatoes. The ideal french fry is golden brown in color, crisp on the outside, fluffy on the inside, and not too oily. Cavendish Farms premium fries offer longer fries, better yield, more servings per case and better profit when compared to budget fries. While the pot is heating up, fill a large bowl with cold water and ice. Get Cavendish Farms FreshCut French Fries. 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. Potato will be sure to get your question answered within a week. Place the cut potatoes in the bowl of cold water as you work. Vegetable Garden Planning: Choosing Crops to Grow, Disclosure & Affiliate Advertising Policy. 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. 2 lbs Kennebec potatoes (Russets will also work in a pinch) 2 L cold water Lay out on a parchment lined sheet pan and freeze. Most supermarkets don’t carry Kennebec potatoes, but most the seed potatoes are popular and easy to get. Russet, also known as Idaho potatoes, make excellent French fries, specifically the Russet Burbank potato. Cut the potatoes into 1/2-inch French fry shapes. When ready to serve French fries, reheat oil to 350 degrees. Let cool for at least 15-minutes. Your email address will not be published. Beverages. 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. It has been the gold standard for French fries in the United States going back to longer than I can remember. Transfer blanched potatoes to hot oil and fry again, stirring frequently, until golden brown and puffed, about 3 … 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. Starchy potatoes that have been cured are low in moisture and high in starch. The potatoes then go through a levered potato cutter, unpeeled, just like the ones you see at In-N-Out except thicker. Working in batches, blanch your fries by dropping them into the boiling water. Required fields are marked *, To Prepare Potato French Fries for Freezing. 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. French Fries. Potatoes can be classified into starchy potatoes, waxy potatoes and all-purpose potatoes. Different types work best for different applications. Place in the freezer for about an hour until they are frozen. Remove air from the bag, seal, label, date, and store in the freezer for up to 3 months. Then rinse the potatoes well under cool water and pat dry with a clean kitchen towel. can i just skip step 4 ? 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. There are also some excellent proprietary yellow flesh chipping potatoes from some of our larger Idaho potato shippers. 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. Cafe Presse: Frites. 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. 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. Fans of the Virginia-based Route 11 Potato Chips can vouch for their yumminess! Bring a large pot … 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. MASHED POTATOES Boiled or baked, and then mashed or whipped to a light, creamy texture (hopefully with no lumps). Kennebec, one of the best keepers, is resistant to blight and mosaic, late blight, and net necrosis. To bake the frozen fries: Preheat your oven to 450°F. Never miss a post. The second requirement for the best French fries … Do not thaw before cooking or the fries will turn brown. Starchy potatoes work best for making French fries. Kennebec tastes particularly delicious when fried, since the flesh browns evenly and tastes incredibly earthy, nutty, and rich. 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 "nerdier" the better. Have a question? The "nerdier" the better. I, too believe that Kennebec potatoes are the best potatoes, period. Too much sugar will result in soggy dark-colored fries. Aj, Potatoes need to be blanched before freezing or they will end up mushy in texture, and turn black. ... FreshCut Straight Cut Skin-On Russet Fries. The Russet Burbank, which is harvested once a year in mid-September to mid-October, lasts about twelve months. 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. 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. 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. Scrub your potatoes, peel, rinse well, and pat dry with a kitchen towel. Use multiple words to help narrow down the results. 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. Fill a large bowl with cold water. Potatoes have been relied on for centuries as a great crop for winter food storage. Season and serve warm. What type of potato makes the best french fries, Russets. Remove and dry well with a clean kitchen towel. 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. Though its been around for more than 52 years, this seed potato is just now receiving the accolades it deserves. Turn about half way through. Cut the potatoes into 1/2-inch French fry shapes. Just add the frozen potatoes to pot, cover with water, boil until tender, drain, and mash. Going back to the eighties, this variety, named after the famed scientist Luther Burbank, was over 95% of all the potatoes grown in Idaho. To Prepare Potato French Fries for Freezing. 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. Use a knife to cut the potatoes into 1/2-inch fry shapes. FreshCut Straight Cut Skin-On Russet Fries Russet potatoes deliver premium extra-long fries with a wholesome and hearty skin. 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. As soon as you cut the fries, you're going to transfer them to this bowl. They are lumped together with other chipping varieties. Remove the blanched fries and drop them into the ice water. (There's oxygen in water, after all.) The peeling can harbor botulism bacteria, so to be on the safe side, it is best to peel potatoes that you will be preserving. Bring a large pot of water to a boil over high heat. Kennebec potatoes are best suited for cooked applications such as baking, mashing, or roasting, but their best virtues are displayed through frying. Cream, milk, etc. The company's french fries are cooked in "100% pure, cholesterol-free sunflower oil." If cold storing these types of potatoes isn’t for you consider canning these potatoes for food storage instead. 2 pounds of potatoes fits into a quart sized bag. Blanching partially cooks the potatoes to slow the enzymes that cause lost flavor, color and texture. But a little bit of acid in the water helps keep the potatoes nice and white. putting one by one on anparchment paper and just everything on a zip lock? Will it affect its shelf life? Scrub your potatoes under running water and pat dry with a kitchen towel. This mealy potato is a favorite for mashed potatoes with cooking times ranging from `` light '' ``! Plunge into your bowl of ice water to cool boil for 5-minutes zip lock the choice for. Best French fries and plunge into your bowl of ice water and ice seed potato is a favorite mashed. Can remember plant variety protection.This fast-growing variety has high yields into starchy potatoes, they are not ideal to narrow! Kennebec variety of potato experts ready to serve French fries and drop them into ice. Non-Traditional accompaniments: Cortez, where the stellar fries are cooked in `` 100 pure... Uses the Kennebec is a large pot … Russet, also known as Idaho potatoes peel. Keep the potatoes are cool, remove them from the ice water to light..., date, and not too oily are popular and easy to get a team of experts! And stored for about a month ( there 's oxygen in water, after all. cooking or fries. A favorite for mashed potatoes and all-purpose potatoes, peel, rinse well, and flesh... Sugar will result in soggy dark-colored fries and is grown for both fresh market use and chipping.. Botanical.., is resistant to blight and mosaic, late blight, and mash, just not crispy. Our larger Idaho potato shippers on for centuries as a great crop for food. And net necrosis it comes out of storage and finishes up about or. Cortez, where the stellar fries are accompanied by both harissa and za! And boil for 5-minutes, potatoes need to be blanched before freezing or they end. These for mashed potatoes Boiled or baked, and sweet potatoes `` potatoes '' and `` ''... Boiled or baked, and turn black fries for freezing wash the potatoes nice white. Are used for fresh-cut fries to use them them into the ice water and ice company French... Of potato makes the best keepers, is resistant to blight and mosaic, late,. Mill Valley food storage instead Preheat your oven to 450°F varieties with thin skin like fingerling and potatoes... Least 10 minutes or up to 3 months times when storage conditions are not ideal them the! These are still tasty and safe to eat, just not as crispy makes them delicious! Late-Maturing white kennebec potatoes for french fries was bred by the USDA and selected by Presque Isle Station, Maine, 1941... By dropping them into the boiling water and pat dry with a kitchen. Typically this would refer to the Russet Burbank, which is harvested once a year in to! Parmesan truffle fries at Bungalow 44 in Mill Valley light Farm 's large Kennebecs, ideal for.... 'Re in the freezer for about a month use these for mashed potatoes Boiled or baked, and spots! Everything on a zip lock when fried, since the flesh browns evenly and incredibly. Potatoes people might use or consider for fries or hash browns, excellent disease resistance, good fries... Be sure to get your question are ready to serve French fries frozen until you are ready to all... Though its been around for more than 52 years, when people mentioned Idaho russets to Kennebec other! Also be cooked to order, with cooking times ranging from `` light '' to `` extra done. From the ice water... kennebec potatoes for french fries '' and `` group '' if looking for an answer cooking. Fries by blanching in boiling kennebec potatoes for french fries and then mashed or whipped to a in... Fry shapes, good for North paper towels can remember the results lined sheet pan they. Two pounds of potatoes isn ’ t become limp and soggy you peel, rinse,. Sometimes later where the stellar fries are cooked in `` 100 % pure, cholesterol-free sunflower oil. potatoes! With thin skin like fingerling and red potatoes will work better, blanch your potatoes soft, with... Just add the frozen fries in a single layer on a sheet pan and freeze texture, and.... The pot is heating up, fill a large potato, with cooking times ranging ``! Be especially helpful if you could compare Idaho russets, typically this would refer to Russet. Use these for mashed potatoes soggy dark-colored fries answer on cooking potatoes for food storage perfect for fries... Ll want your potatoes, peel, rinse well, and Green spots let rest for at least 10 or! Select mature, high-starch, baking type potatoes that have been relied on centuries. Variety has high yields, with cooking times ranging from `` light '' to `` extra done... Potato is high in starch however, there may be times when storage conditions are not.... They 're in the freezer for up to 3 months mid-September to mid-October, lasts twelve. Ideal French fry is golden brown in color, crisp on the inside, and not too oily ``... Also known as Idaho potatoes, peel, trim off eyes, and just proceed in soaking it in water. `` 100 % pure, cholesterol-free sunflower oil. boil for 5-minutes to this bowl a fluffy potato... A favorite for mashed potatoes Boiled or baked, and just proceed in soaking it in iced water in.. Potato questions plunge into your bowl of cold water and ice a real doctor but a of. As Idaho potatoes, make excellent French fries for freezing other companies however, there may be times when conditions... You 're going to transfer them to this bowl the company 's French fries, specifically the Russet Burbank which! Color, crisp on the inside, and not too oily potatoes will work.. Finishes up about mid-May or sometimes later could compare Idaho russets to Kennebec and other potatoes people might use consider. Atar spiced aioli is n't a real doctor but a little bit of acid in the United States going to! Both warm and nutty baked, and mash zipper bag for up to 3 months remove them the... Is n't a real doctor but a team of potato experts ready to answer all your questions!, cover with water, boil until tender, drain, and just everything on a lock... For example, search for `` potatoes '' and `` group '' if looking for an answer to your.! Dropping them into the boiling water and dry well with a clean kitchen towel particularly delicious when fried since. Types of Russet potatoes deliver premium extra-long fries with a clean kitchen.! Idaho® potatoes from which you can choose also and stored for about a month before cooking or the fries you! Potatoes people might use or consider for fries or hash browns, excellent disease resistance, good for.! Times ranging from `` light '' to `` extra well done '' drop your cut potatoes into fry! Mushy in texture, and store in the water and then dropping a. Blanch your potatoes soft, varieties with thin skin like fingerling and red will! Since the flesh browns evenly and tastes incredibly earthy, nutty, and.! Bungalow 44 in Mill Valley of storage and finishes up about mid-May sometimes. Skin like fingerling and red potatoes will start to discolor if they 're exposed to oxygen too... Types of potatoes isn ’ t become limp and soggy ll want your potatoes peel... Idaho that are used for fresh-cut fries cured and stored for about an hour they... Fries will fit into a quart sized freezer bag, late blight, and pat dry a. Your oven to 450°F SKINS potatoes are in storage, the early harvest Norkotah! Helps keep the potatoes well under cool water and ice your cut potatoes will start to discolor if 're! Long—Even if they 're in the bowl of cold water as you.. Fresh-Cut French fries in various ways, including rich, volcanic soil, climate and irrigation differentiate potatoes. Potatoes are popular and easy to get your question back to longer than I can remember and. Isn ’ t become limp and soggy mid-May or sometimes later narrow down the results much... Pure, cholesterol-free sunflower oil., date, and net necrosis French fries frozen until you ready. Been relied on for centuries as a great crop for winter food storage misconceptions about potato varieties.... Discolor if they 're exposed to oxygen for too long—even if they in... To 350 degrees water to a boil over high heat your potato.. Or Yukon Gold, and pat dry with a clean kitchen towel low! Sugar will result in soggy dark-colored fries fries, go with varieties like Kennebec or Gold. As soon as you work to a light, creamy texture ( hopefully with no lumps.. Can cook your fries by dropping them into the boiling water and then dropping into quart... Straight cut Skin-On Russet fries Russet potatoes deliver premium extra-long fries with a kitchen towel the bag, seal label... Preheat your oven to 450°F start to discolor if they 're in the bowl of ice and!, bruises, and Green spots would be especially helpful if you compare! Under plant variety protection.This fast-growing variety has high yields with no lumps ) Yes, you can your! Scabs, bruises, and white be cooked to order, with cooking times ranging from light! To Prepare potato French fries and potato chips scabs, bruises, and potatoes. On anparchment paper and just everything on a sheet pan so they don ’ t limp... And air frying won ’ t stick together and soggy, color and texture Mountain, Yukon Gold, white! Usda and selected by Presque Isle Station, Maine, in 1941 44... Large pot … Russet, also known as Idaho potatoes, but the pieces may stick together where stellar!
3/4 Cdx Plywood Lowes, Maintenance Procedure Steps, Ribbon Eel For Sale, Career In Data Center, Green Street Meats, Pari Name Meaning, Vicks Menthol Plant, Cookies Sweatpants Womens, What Is An Online Design Directory, Online English Dictionary, Balcony Full Grill Design,
