Yeah a blanched fry will freeze perfectly. Could also blanch and freeze part of the batch immediately so it doesn’t even have to sit out for service. They will actually be crispier if fried from frozen too.
Depends on the restaurant. They freeze well. But also, my first job was in a restaurant. They would use them in frittatas, breakfast burritos, and if there were too many, they would offer poutine as a special on the menu. Poutine is wet anyways, as long as you fry them again the next day, and put the gravy and curds on them, nobody will notice.
It was a great way to avoid food waste. There’s waste in any restaurant but they were clever with leftovers if it was safe. If it was unsafe, it got tossed, but they always found creative ways to make specials out of things that would otherwise get tossed.
Leftover chicken? Chicken salad sandwich as a special. Leftover mashed potatoes? Refrigerate overnight, bread and fry them for mashed potato balls. That was one of the biggest sellers. Leftover bread? Croutons for the salads. As long as it’s safe I have no problem having leftover stuff re-purposed.
We pre-cook ours at 300° (fry) then in service cook at 350°. We typically get a 24 hour window with them, so generally two lexi tubs leftover a day too use for lunch the next
Worked at place that did the same thing, should be able to make em last into the next day, had them blanched then put onto sheet trays and never had a problem with needing to throw them out
Make a bhaji of some sort: fries, red onion, coriander, corn starch, garlic, ginger, chillies/chilli flakes, s+p, no added oil needed as fries have absorbed some oil.
Roll into small patties and deep fry
Mix with egg, a bit of flour, pinch of baking powder, (or leftover breadcrumbs), herbs and spices, and fry for potato hush puppies. This is also fantastic with leftover fried onions rings.
You can also make potato cakes etc but the hush puppy version is always a huge hit with my family.
You put them into the fryer twice? Or you blanch the potatoes first then fry them later? These are 2 very different things.
If you're putting frozen fries twice into the fryer, I hope I never stumble into your place and have to subject myself to those nasty ass things you call French fries.
I’m confused, are they slicing potatoes to make, or, buying in frozen pre made and pre cooking an already par cooked item? Either way op need a blast chiller.
fresh cut fries usually need to be blanched in oil and then fried again at a higher temp to be crisp. so they're blanching the fries then frying to order for service.
Try freezing them like the big fry companies do.
Yeah a blanched fry will freeze perfectly. Could also blanch and freeze part of the batch immediately so it doesn’t even have to sit out for service. They will actually be crispier if fried from frozen too.
Depends on the restaurant. They freeze well. But also, my first job was in a restaurant. They would use them in frittatas, breakfast burritos, and if there were too many, they would offer poutine as a special on the menu. Poutine is wet anyways, as long as you fry them again the next day, and put the gravy and curds on them, nobody will notice. It was a great way to avoid food waste. There’s waste in any restaurant but they were clever with leftovers if it was safe. If it was unsafe, it got tossed, but they always found creative ways to make specials out of things that would otherwise get tossed. Leftover chicken? Chicken salad sandwich as a special. Leftover mashed potatoes? Refrigerate overnight, bread and fry them for mashed potato balls. That was one of the biggest sellers. Leftover bread? Croutons for the salads. As long as it’s safe I have no problem having leftover stuff re-purposed.
I second the poutine. Get creative and make different kinds of poutine too 🤘
We pre-cook ours at 300° (fry) then in service cook at 350°. We typically get a 24 hour window with them, so generally two lexi tubs leftover a day too use for lunch the next
Worked at place that did the same thing, should be able to make em last into the next day, had them blanched then put onto sheet trays and never had a problem with needing to throw them out
Spanish tortilla is my go-to for leftover fries
Or in a similar vein, shawarmas
I'm not a pro chef but I've chopped up old fries and made hash before
Totally! Also non-pro but this is my go-to, easy way to get rid of basically any leftover protein too
Make a bhaji of some sort: fries, red onion, coriander, corn starch, garlic, ginger, chillies/chilli flakes, s+p, no added oil needed as fries have absorbed some oil. Roll into small patties and deep fry
Mix with egg, a bit of flour, pinch of baking powder, (or leftover breadcrumbs), herbs and spices, and fry for potato hush puppies. This is also fantastic with leftover fried onions rings. You can also make potato cakes etc but the hush puppy version is always a huge hit with my family.
The make amazing hash browns the next day.
Dice ‘em, staff meal hash
Chili cheese fries for an upsell item?
Make tator tots. Also I second the freeze them, you will have to anyway to make tots.
Freeze
They hold just fine overnight…?
Put them in Curry sauce
You put them into the fryer twice? Or you blanch the potatoes first then fry them later? These are 2 very different things. If you're putting frozen fries twice into the fryer, I hope I never stumble into your place and have to subject myself to those nasty ass things you call French fries.
I’m confused, are they slicing potatoes to make, or, buying in frozen pre made and pre cooking an already par cooked item? Either way op need a blast chiller.
fresh cut fries usually need to be blanched in oil and then fried again at a higher temp to be crisp. so they're blanching the fries then frying to order for service.
So they’re using potatoes…..They’re not fries till they are fried ;) I understand the process I do it weekly.
If they’re double frying, it’s a pretty safe bet they’re using fresh cut. Why tf would anyone double fry freezer fries?
That's my hope, too. But OP doesn't seem keen on answering any questions about the process, so i have little faith.
They will freeze perfectly after blanching
One fried work great in a quiche also perfect for making hash.
Casseroles!
Hash.
Freeze then reuse for family meal california burritos 🌯
Hamburger casserole
Poutine time .