Monday, February 8, 2010

Who could have predicted that we would become potato experts?

We are currently in the process of locking down the perfect potato for Saus pommes frites. So far we have experimented with Massachusetts Reba potatoes, Idaho Russets, and Yukon Golds. The Rebas were great because they come from a local farm and yielded delicious frites, alas are too small. The traditional Russets work well, but we want to be as locally focused as possible. The next phase of experimentation is with Maine russets, but we have been hearing that the potatoes are too wet due to the nature of the soil there and would therefore make it difficult to create a crispy exterior for our thick cut frites...we'll see.

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