Challenge of the day Fries...

[psychedelicchef]

Looking for a way...to do something a lil different with finished fries.
Of course, this is something that will need to be a finishing item that will not only promote speed and simplicity, but...will have a very unique twist.
[ A suggestion was even made to use Duck fat to cook them in, and this was made by the owner, we almost keeled over at the thought of the cost, but..interesting idea..lol ]
Finishing flavored oils have been suggested, parm garlic as well...what can you think of! Price not all that big of a issue [ I mean,it always is is, but...] but flavor is key!

[Blueicus]

If you're in Vegas, poutine should be a rare treat there. Fries topped with chicken jus and cheese curds. Switch it up a bit by switching the cheese, sauce, or adding some protein on top (even foie). It's a good food you can easily make diner-style or higher-end.

[bohica]

Pomme Souffle with Truffle Oil

[RLT]

I am thinking a little cayenne pepper or a homemade Cajun mix make great Pomme Frits. Maybe add a side of chipotle crème fresh.
BTW, welcome to the forums psychedelic-chef.

[RedBeansNRice]

Maybe use a spray bottle and make your own picante oil, and spray the spciey oil to the fries right before they go out. So they aren't sopping with oil, and still zesty with the spice.
At a night club I consulted for in Detroit, one of the investors spouted off in an interview that we were going to make frites with chocolate. He had no idea about any menu suggestions I had, he just started saying anything he could imagine that was wildly different, so I was forced to come up with something that could remotely work. I used Sweet Potatoes and a Chocolate Vodka(Really an Eau de Vie) and sent out flaming Sweet Fries. This is something I would have never encouraged the owners on my own, but we had all these people coming down and ordering Chocolate fries because they heard it on tv, so I had to improvise. Flaming Fries.

Duck Fat could be done if you integrate the use of duck confit into your menu, or other duck usages. But the problem with using duck fat is that it does not have a high flash point needed for crispy fries. You slow cook potatoes in duck fat a la confit, they'll taste great, but will not be remotely crusty.

Raisin Seed Oil has a high flash point, and flavor too. You could take a Tunisian, Lebanese, Italian, French angle on your flavor and your fries. Do they need to be made out of potatoes? You can also try Celery Root, Rutabagas, Sweet Potatoes, or, and this purely imaginative on my part, horseradish roots, and make a Wasabi themed frite.

You could use Yucca Root and go either a Carribean or African route. If you wanted a presentation out of them, you could serve them upright at the table, and have the waiter ready with a pastry blow torch and sprinkle them with Brown Sugar, Piment spice Blend, and make the tips into a Creme Brule of sorts. How about using a Sour cream Rum paste, dabbled on there, do the sugar spice blend, and then you would have your self a Cayenne Frites Brule. See, ideas, ideas, ideas.

[psychedelicchef]

All good responses Thanks a ton for the replies and the welcome!

I am looking at this as a finishing result so, I am digging the chocolate idea and the oil finishes. Potato is the name of the game and brainstorming is still under way! Thanks again! =O)

[dab293]

I just did sweet potato fries sprinkled with lime salt and brown sugar

[chefmumbo]

RLT--YUM-O

[ghost]

White truffle oil, Fresh Parsley, and Parmesean. The fries will make people melt.

I know Keller uses a mixture of 80% peanut oil and 20% duck fat for the fries at Bouchon in Napa and Vegas, so you could go that route too. I've done fries in 100% duck fat and they were divine, but honestly I still prefer the truffle, parsley, and parmesean ones. Oh yeah, some sea salt works well too on them.

[Smokin]

Probably oversimlified for your venue but here goes:
Par fried, season, add onions, cover and steam until needed. Brown in cast iron or flattop. Goes with all types of comfort food from smoked meats, sausages, catfish, etc.

Most of the ingredients mentioned above would cause my suppliers to fall off of the stool when ordered.

Maybe I'm in the wrong forum!!!

[pattie]

Nope....you're in the right forum.

btw - welcome to C2C. Something tells me with the name "Smokin" you must have a few grill recipes to share with us.
Unless it means something else......

Love the tag line.

[Smokin]

Thanks, no schooling or experience other than hard knocks. Picked the name up from cookin and smokin only with wood (Pecan). Needed a nitch and nobody in the area was in this one. That was about 11 years ago and haven't made any serious changes to our menu yet. Added our smoked or grilled salmon, trout, but the menu is about the same as when we opened.

A real bore for a true chef, but our little market seems OK with it.

[bear]

This is a partial steal from Heston Blumenthal who poaches his fries before frying, Poach your thick cut steak type fries in brown ale or any beer really til they are "blanched" just softening, spread em out and blast chill em, finish in 185C veg oil, an interesting caramely flavour with brown ale and a hoppy sort of finish with good lager, you could soak overnight in beer(the chips)and dont forget high dry matter content potatoes make the best fries, so, good for baking, good for chips.

[lesanglierrouge]

I know Keller uses a mixture of 80% peanut oil and 20% duck fat for the fries at Bouchon in Napa and Vegas, so you could go that route too.

Actually at Bouchon we use 100% peanut oil. Duck fat is liquid gold in the kitchen, but it's a bit unstable and has a low flash point.

I like the idea of a Flemish fry service with different sauces. Aiolis and mayos are great, and you can add other flavors (lemon-basil, curry, or whatever you like).