French fry question

I like making fries from scratch, using the Dave Arnold pectinase recipe. Amazing, but lots of labor and mess. We have an outdoor propane deep fryer (the Cajun fryer-the one Wylie dufresne has in his backyard!), and I was wondering if there’s a frozen fry brand that fries up (relatively) delicious.

Has anyone tested different brands? Any advice? Are the frozen brands par-fried prior to freezing?

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tshewman

Have you tried the chefsteps recipe? Typically after step 2, I'll freeze batches (can also do this w/ roasted potatoes, though that's after the blanch step).

Brandon_Byrd_40557

It's basically the same recipe as Dave's, though he doesn't cook the potatoes SV or use glucose and his recipe adds a Pectinex presoak. I go back and forth between the two recipes, but both are quite labor intensive. Like Todd, I will make a bigger batch than I need and freeze them prior to the final fry, but I haven't found found a commercial frozen fry that can even begin to compare. But I haven't tried many, so I'd be curious to hear what others might like.

whenric

You prefer one over the other? I like Dave’s so much I haven’t branched out

Brandon_Byrd_40557

They're pretty similar in terms of result. I hate working with glucose syrup, so I often skip that part of the CS recipe. Cooking the potatoes sous vide helps keep them from falling apart, which is a hazard if you're just boiling them. I honestly can't tell if the Pectinex pre-soak does much of anything, but I have never done side-by-sides.