This is not my idea.
Three day fries were introduced to me by way of a podcast, where (if I recall correctly) a guest mentioned a plate of fries that were a recipe being tested. These fries were described as the most incredible fries they had ever had, at which point in time the concept of a “three day french fry” was brought up. It’s a vague recollection, I know. But this was a couple of years ago.
I had to search it out – and quickly found an article introducing the technique on Washington Post.
The concept is simple enough; a technique to consistently create the perfect french fry. Crunchy on the outside, steamy inside, nice colouring, strong enough to hold its own grease. The Washington Post article, conveniently, even links to the legendary Kenji, in an article from 2010 where he worked to reverse engineer the McDonalds French Fry.
I’ve played with the concept ever since. It’s a labour of love, but it’s one that pays dividends.
As we roll through the year, the future of the three day fry on the menu will be evaluated. The challenge is, this is not a short order item – it literally takes three rounds of prep, cook, rest before it can be served. With just the fridge and freezer in the truck to work with for prep kitchens, this won’t be easy. I can tell you for certain, however, they will always be an option to catering clients – after playing with the technique for a couple of years, I want to share it.