<p>^^^ Agree. Other than beer and mussels frites are the national food of Belgium. Wish that shop was near me.</p>
<p>If you are in Salt Lake City go here for Belgian pomme frites: [Bruges</a> Waffles & Frites :: Salt Lake City, Waffles and Fries, Authentic Belgian Fries and Waffles](<a href=“http://www.brugeswaffles.com/main.php]Bruges”>Restaurant, Breakfast Waffles, Lunch, Dinner - Bruges Bistro)</p>
<p>I’ve never made french fries. What do you do with the oil when you’re done?</p>
<p>I usually use it for something else the next day like frying chicken or even leftover fries, but I toss it after a couple of days stored in a sealed container.</p>
<p>Ahh…remembering my Grandma’s homeade french fries. I know she soaked the potatoes in water first and then each batch was added to a brown paper bag which was salted and shaken. The kids would dance around the the “music” of the bag shaking :-).</p>
<p>Yummmmmmmmmmmmm!</p>
<p>My mother used to save and reuse oil, too. My grandmother, the restaurant pro, swore by “clean” oil. Clean and hot. In any event, for 50 people, if it weren’t a potato fest, I can barely imagine the prep and cooking time. I keep thinking of those Navy guys on KP duty.</p>
<p>By freezing the fries, the decomposition of the starches into sugar is stopped. Too much sugar in the potatoes will cause unsightly browning (caramelization) when they are fried.</p>
<p>
When I worked for the concessions company at a baseball stadium, our fries came in 27 pound cases, and we stored them in a freezer kept at -30 degrees.</p>
<p>It was refreshing to go in there on a hot summer day. For about 3 seconds.</p>