French Fry Puree

Wondering if anyone else has ever done this?

Last night I ended up at a diner at 3 AM eating some french fries with some friends. As is inevitable, there were leftover fries so I took them home. This morning they were cold soggy and utterly unappealing. I decided to just play around pureeing them.

If anyone else ends up with leftover fries this actually made for an interesting and good side dish. I was surprised by how much I liked this puree, especially seeing as I was just going to throw the fries out. They taste like mash potatoes but with a distinctly fried aspect to them. I also kept this very simple because I will admit I was a bit too hungover for complexity.

After some testing, I did something like:

100g fries

130g water

100g milk

Salt and pepper to taste.

In my case, I don't have a very powerful blender so I had to use a bit more water than I liked. To compensate I just baked it for a 20 minutes @ ~300 F

I don't know if anyone else on this forum has this kind of problem but thought I would throw it out there.

Pardon the quality of the photos, I used a laptop webcam (currently my only camera).

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Comments

Brandon_Byrd_40557

Fun idea. My first thought is to fry the puree, either into pancakes or deep fried spheres.

esundstr

I was actually thinking of making a pancake and then eating with Latke style toppings. Mostly it was fun to eat something that tasted fried but didn't feel fried at all.

tshewman

hmmm, I would tend to think, warm puree, add cream and flavored oil. Sieve into siphon, dispence into vacuum cannister, pull vacuum. Let it set. Cut into shapes and fry.

Seth_Ratner_91225

Forgive me, but can you tell me what siphoning into a vacuum will do? One adds bubbles, one removes. Clearly I'm not familiar with the technique.

tshewman

Hi Seth, it will make bigger bubbles. Perhaps I should have qualified. Just like using it with chocolate, if we aerate the liquid (in this case the puree) into a vacuum cannister and pull the vacuum, but STOP the vacuum before the cycle completes (sorry, I assumed what I was thinking was known-my error). The aerated potato foam (in this case) could "possibly" then set and be cit into shapes. It might have to be frozen first, but I suspect the shape would hold (I may be wrong-happens often). Here's an example of it done with chocolate using this technique. So light you can literally take a piece and hold it in the air with a hair dryer. Imagine what that would be like with a potato. Maybe I'm dreaming but would be cool.

Daniel_Levy_59584

heh, i work in a home for disabled, so we puree everything over there. cant really say i ever had a hankering to try the pureed fries, though.

it could make for an interesting alternative base for shepherds pie though.

Robert_Conn_II_123023

I just ran across this post. Interesting. I have played with pulling a vacuum and trying to get things to set but they always collapse when I "release" the pressure. You got a recipe for the chocolate?

tshewman

250g chocolate, 30g oil ( I'm a fan of hazelnut), melt the chocolate, stir in the oil, into the siphon, dispense into cannister, pull vacuum.