French Fry Station Recipe
Includes garlic fries, salt & pepper fries, & truffle fries
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Ingredients
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Common base (applies to all fry varieties)
Garlic fries
Salt & pepper fries
Truffle fries
Optional dipping sauces (for station)
Method
Common base (applies to all fry varieties)
Prep potatoes
Peel (optional) and cut russet potatoes into 10-12 mm (3/8 - 1/2 in) classic fry sticks. Place cut potatoes in a large bowl of cold water and rinse until water is mostly clear to remove surface starch.
Soak
Cover the cut potatoes with cold water and refrigerate or let sit for at least 30 minutes (up to 4 hours). This removes extra starch for crispier fries.
Par-cook (blanch) the fries
Drain and pat potatoes very dry with clean kitchen towels or paper towels. Heat oil in a deep fryer or heavy pot to 325°F (160°C). Working in batches, fry the potatoes for 3–4 minutes until soft but not browned. Remove and drain on a wire rack or paper towels. Let rest 10 minutes.
Final fry
Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels and immediately season with 1.5 tablespoons kosher salt (from common base) while hot. Keep fries warm in a single layer in a low oven (200°F/95°C) while finishing remaining batches.
Garlic fries
Make garlic butter
While fries are par-cooking, melt unsalted butter in a small saucepan over low heat. Add minced garlic and cook gently 1–2 minutes until fragrant (do not brown). Remove from heat and stir in chopped parsley.
Toss fries with garlic butter: Place the hot, drained fries into a large mixing bowl or shallow hotel pan. Pour the garlic-parsley butter over the fries and toss gently but thoroughly so fries are evenly coated. Taste and finish with a light sprinkle (about 1/4 tsp) of finishing salt if desired. Serve immediately.
Salt & pepper fries
Truffle fries
Finish with truffle
Place hot fries in a wide shallow pan or bowl. Drizzle truffle oil evenly over the fries (about 2 tablespoons total) and toss to coat lightly — truffle oil is potent, so use sparingly. Immediately sprinkle grated Parmesan and chopped chives over the fries and toss once to distribute. Serve immediately.
Station assembly & service
Divide the finished fries into three serving pans or baskets labeled Garlic, Salt & Pepper, and Truffle. Keep pans in a warm unit or low oven (200°F/95°C) for short holding (no more than 30–45 minutes) and replenish from hot batches as needed. Arrange dipping sauces alongside with small spoons. Provide tongs or scoops for guests.
Food safety note: Keep hot foods above 140°F (60°C) while serving. Discard fries held longer than 2 hours.