French Fry University
Have you always wanted to learn the secret of the French Fry? Join us on this educational journey to learn the secrets to making the best french fries in the world for your guests.
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French Fry 101
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Lesson 1: Kennebec vs Russet Potatoes
Learn the difference between russets and Kennebecs and why Kennebecs are king in the kitchen for making fries.
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Lesson 2: How we make Frites Street Fries
Learn how we make our fries and why it’s so important to us (and you)
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Lesson 3: How to store Frites Street fries
How you store Frites Street fries is just as important as how you prepare and serve them. Please take a few minutes to review the best way to store premium frozen fries for chefs.
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The Perfect French Fry
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Lesson 1: What are the different fry cuts?
Frites Street produces several different cuts of french fries. In this lesson you’ll learn our different cuts, the difference in sizes, and some best uses for each cut.
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Lesson 2: How to Fry Frites Street fries
Frites Street fries are different than all the rest. That means you’ve got to cook them just right to make sure you get the magic crispy fries you’ve been waiting for.
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Lesson 3: How to Fry Frites Street chips
Frites Street chips are different than all the rest. That means you’ve got to cook them just right to make sure you get the best possible kennebec potto chips imaginable.
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Fry Econ 101
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Lesson 2: The true cost of Belgian style fries
To make french fries the right way you need to spend money on time, labor, and storage. Because we do this every day at scale, we can make the best quality fries for chefs at a fraction the cost.
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Lesson 3: Portion size matters.
More is not always better. The age of the endless basket of fries marketed by a red bird aren’t what they used to be. Use our calculator to figure out your best margins.
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Lesson 4: Fry Delivery | The New Way to Scale.
Whether yo love or hate the idea of adding delivery options like UberEATS and DoorDash to your menu, it’s part of the restaurant ecosystem. While you absolutely don’t have to offer it, we think fries can be your secret weapon to profit.
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Meet your instructors
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Meet your instructors ✳
IZZY
FLIP
French Fries are our passion and we want to share everything we’ve learned with you. Let us show you the best ways to store, prepare and of course, eat the most delicious french fries in the United States, possibly the world.
What you’ll learn
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We strongly believe that Kennebec style potatoes are the superior potato for frying. Let us show you why.
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We have a secial process for producing the best fries on the market. We’re givng away our not so secret secrets.
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How you cook frozen fries makes a big difference including making sure the temperature (350 degree) is right every time yo drop fries in the fryer basket.
Course FAQ
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The ideal potatoes for Belgian-style French fries are ones that are starchy, such as Kennebec-style. potatoes These varieties hold up well during frying and get a nice crispy exterior while remaining fluffy inside.
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For authentic Belgian-style fries, cut the potatoes into sticks about 1/2 inch thick. It's important to rinse them in cold water to remove excess starch (part of the Frites Street process), which helps in achieving a crispy texture.
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Belgian fries are traditionally cooked using a two-stage frying process. First, fry the potatoes at a lower temperature until they are cooked through but not browned. We remove them from the oil and slowly freeze them. Chefs will then heat their oil temperature to about 350°F for the second frying. Fry them until they are golden and crispy. This method ensures the fries are soft and fluffy on the inside and crisp on the outside.