Idaho Potato's

French Fry is something that I've really never really spent a lot of time working with. At cafe lux they allready had a system they were happy with in place. No other place in the last 6 years has even had fries on the menu. Leaving me where I and the rest of the kitchen team helping me are. Previouse to my arrival, the kitchen had been using a potato called "Kennenbechs". They are one of the most expensive potato's out there and after some thougt, why not just the "Idaho's"? And why not? I'd never even heard of a Kennenbech before. They are primarily, from what I can tell a large yukon gold potato. No starch content at all. The size also lacks as they are very round, where as the dimmenshens I had wanted were 6inch by 3 inch. The Idaho's came in a 40 count which were great and can't wait to get started on them. The idea is we have to run out all the old ones which may take another day to two max. Process as follows: Wash Idaho's, getting rid of all excess dirt and loose scrap. Square the potatoes off as best as possible. While cutting and prepping fries preheat one fryer to 245 degree's farenheit. As the fries are cut they need to go into sinks with running cold water until the water turns from white "starch" to clear. Once the water is running clear, strain and pat dry. Place in baskets and submerge in the hot oil and cook until cooked throughout, 3 to 4 minutes. You have to be carefull to not over or under cook as it will make a huge difference in the end. Remove the fries from the oil, gently placing them out on trays with parchment and place in walkin to chill down. Keep in mind, every time the fries are moved, cut, rinsed, dried, cooked, strained, etc the fries are breaking down. So keep the movements to a minimal. When ready for service and an order, preheat the fryer to 375 - 385 degrees. Place the desired amount of french fries in baskets and drop into hot oil. Cook again for 3 to 4 minutes until golden brown and crispy throughout. Immediatly place in a large metal bowl lined with towels. Season with both Kosher salt and Sea salt, fresh ground pepper, fresh herbs and parmesan off an micro plain. You can also use truffle oil, white preferabbly and or spanish paprika. You can see the clear difference in qaulity both in length/size and color after being fried. The darker ones are the ones' that have being served now, the ligher ones are what we are shooting for consistently. Also a photo of the actuall potatoes being used for the new batches, which are 15 dollars to the case. The other, Kennenbechs, run 36 dollars a case. Next to come are the sauces...