What are GPOD 70 potatoes?
Ok…the process they are using I am familiar with. I had pomme frites in Paris many, many years ago and again in Camden, Maine two summers ago and in both places those potatoes tasted a lot different than regular French fries.
At our restaurant we did the exact same thing that recipe called. We also put some vinegar in the water to keep the potatoes from turning color. We stored them overnight in the walk-in cooler in tubs with water, drained them the next day (we did not wash them again) and blanched them for 2 minutes. We also used peanut oil. Then we’d fry them to order. But, they were french fries. We used Idaho or Washington State russet potatoes…
Does anyone know more about this owner? It looks like they have several locations from their website. This seems like quite a successful operation. Takes a special person to own and operate something like this. Just wondered who he is….