Pife
Full Fledged Farker
I'm a backyarder and want to add fresh cut fries to my list of foods that I can offer. I usually cook for friends/family of around 25 people.
Some folks cut the fries from potatoes, do a water soak, then deep fry once at a lower temp and then fry again at a higher temp to serve. That sounds logistically hard for me to do at a picnic site.
I have a two basket, 4 gallon propane fryer.
Does anyone do fresh cut fries outside for a small crowd?
Thanks for the advice!
Some folks cut the fries from potatoes, do a water soak, then deep fry once at a lower temp and then fry again at a higher temp to serve. That sounds logistically hard for me to do at a picnic site.
I have a two basket, 4 gallon propane fryer.
Does anyone do fresh cut fries outside for a small crowd?
Thanks for the advice!