Last week, I asked you to guess what else I’d add to the Idaho posts.. and if you guessed more potatoes, you’re absolutely right. But not just any potatoes.. we’re doing french fries. But they’re double-fried. And we’re making some fry sauce.
The Prep table
During one of my lunch breaks in Idaho – I wandered over to the Boise Fry Company. It was later on in the week, and if I had gone sooner – I would’ve went back because it was a great place. Was the only place I’ve seen yet that offered habaneros on a hamburger. This out-of-towner was disappointed their “Heat” Bison Burger had a blueberry compote instead of huckleberry, but was still a good burger.
And you got to choose your potato, your cut, and your sauce. They had two different kinds of “fry sauce”. To this outsider, they all tasted familiar. I’ve been making fry sauce forever without knowing it was fry sauce – and I’m sure you have too. Ketchup and Mayo.
So I used some Melinda’s Spicy Habanero Ketchup (surprise), added in some Duke’s Habanero Mayo (never knew it was a thing, happy it was), and some cayenne, onion powder, salt and pepper. Probably would be spicy for some, but wasn’t for me. Good though!
The Process
Skin on, thinner sliced. We’re going to melt some of our beef tallow (recently made from brisket trims) and fry them in batches. My fry game has improved and you’ll see that as we conclude our Idaho journey next week – Got any ideas for the last post yet?
The Result
This is what you want. You want that potato to take on some color, and have that soft belly. It’ll look weird and undercooked – because it is. Before we throw the crisp on there, we want to preserve that pillow-y interior. That’s why we double-fry
So as I cooked, I ate. And I had so many french fries it was ridiculous. What you’re seeing was my last batch of fries when I wanted to cook ’em hard. You’ll see next week when they’re not as crispy – but these crispy fries were tasty! Gotta hit ’em with salt when they just come out of the tallow so the salt sticks and makes every bite savory.
We finish up next week with what I told my wife I absolutely HAD to get when we were in Idaho. And I did it so much better. Thank you so much Idaho – we’ll be back very soon.