{"id":4489,"date":"2019-11-14T14:24:00","date_gmt":"2019-11-14T20:24:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/fries-have-it\/"},"modified":"2023-02-01T14:20:17","modified_gmt":"2023-02-01T20:20:17","slug":"fries-have-it","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/fries-have-it\/","title":{"rendered":"The Fries Have It"},"content":{"rendered":"

\u201cDo you want fries with that?\u201d<\/em><\/p>\n

The better question for today\u2019s diners is: \u201cWhat would you like on your fries?\u201d Hint: The answer isn\u2019t ketchup.<\/p>\n

According to 2016 MenuMonitor data from Technomic Inc., menu mentions of loaded fries grew by 12.5 percent and poutine is up 22 percent during the past two years. More than just a side, fries are now an opportunity to pile heartiness and more flavor onto the plate, demonstrate creativity and create differentiation. Moreover, premium fries offer to build sales across dayparts in satisfying ways for all-day grazers in search of satisfying sharing-plates, snack, bar and even breakfast items.<\/p>\n

\u201cAmericans love potatoes, they love fries and consumers seek items not easy to make at home,\u201d says Gordon Food Service\u00ae Corporate Consulting Chef Gerry Ludwig, CEC. \u201cLittle deep-frying goes on in the home, so consumers look to restaurants.\u201d<\/p>\n

Three opportunities, Ludwig says, are standouts. <\/p>\n

Signature premium french fries<\/h3>\n

In general, Ludwig explains, this term refers to fries hand-cut in-house, cooked in some sort of animal fat and accompanied by unique toppings (e.g., a sprinkle of coarse-grained sea salt or smoked paprika) or housemade signature condiment\/ sauce.<\/p>\n

\u201cWe\u2019re seeing an increase in the number of potato dishes cooked in beef tallow, lard and duck fat,\u201d he says. \u201cWhen cooking in that sort of natural fat, you\u2019re getting a huge flavor boost. It\u2019s truly the only way to create a french fry with zero trans fats.\u201d Just be sure, he stresses, to dedicate a high-end tabletop fryer for cooking animal-fat fries. <\/p>\n

Fries cooked in animal fat, he adds, are particularly appealing to millennials and Gen Z, who perceive them as more natural than mechanically and chemically extracted vegetable oil. <\/p>\n

Smothered fries and poutines<\/h3>\n

Canada\u2019s national comfort food\u2014fries tossed with cheddar-cheese curds doused and made melty with hot brown gravy\u2014has gone mainstream here. \u201cPoutine\u2019s popularity is not decreasing,\u201d Ludwig says. <\/p>\n

\u201cThe sweet spot with poutine is crispy fries with saucy cheese as opposed brown gravy and cheddar curds,\u201d Ludwig says. \u201cYou can also use global and American regional flavors to create your own signature poutine. There\u2019s a huge opportunity for full-service and at sit-down restaurants to make poutine a bit more special and take it to another level.\u201d<\/p>\n

Crunchy potato chunks, B-size potatoes or fingerlings<\/h3>\n

A number of uncomplicated fried-potato dishes deliver flavor, texture and distinction to snack and sharing-plates menus without necessarily being deep-fried. They don\u2019t have to be complicated; but they do have to be flavorful.<\/p>\n

The keys to flavorful fries<\/h3>\n

Sauces\/gravies:<\/strong><\/p>\n

    \n
  • Housemade kimchee sauce.<\/li>\n
  • Romesco.<\/li>\n
  • Various pestos, on their own or combined with mayo. <\/li>\n
  • Vegetable stock (for meatless versions).<\/li>\n
  • Any regular sauce or gravy on your menu.<\/li>\n
  • Reduced meat sauces with cream.<\/li>\n<\/ul>\n

    Proteins:<\/strong><\/p>\n

      \n
    • Braised meats.<\/li>\n
    • Roasted meats saut\u00e9ed carnita-style for crispy-crunchiness.<\/li>\n
    • Roasted meats breaded and fried for crunchiness.<\/li>\n
    • Thin slices of dices of sausage.<\/li>\n
    • Diced chicken, turkey or pork.<\/li>\n
    • Eggs\u2014sunny-side up or poached.<\/li>\n<\/ul>\n

      Indulgent cheeses:<\/strong><\/p>\n

        \n
      • Soft ripened cheeses\u2014e.g., brie.<\/li>\n
      • Melty cheeses\u2014e.g., Gouda and Muenster.<\/li>\n
      • Aged cheeses\u2014e.g., cheddar, Parmesan, Romano and Asiago.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"

        Any way you slice them, loaded french fries and poutine are versatile and flavorful menu favorites. \u00a0\u00a0<\/p>","protected":false},"author":19,"featured_media":4490,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-4489","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas"],"acf":[],"yoast_head":"\nThe Fries Have It -- building your french fry menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/fries-have-it\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Fries Have It\" \/>\n<meta property=\"og:description\" content=\"Any way you 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