We Cook: Red Stripe’s Hand-Cut Frites (French Fries) – Joe Peticca

by Joe Peticca, chef, Red Stripe Restaurant

Red Stripe’s Hand-Cut Frites (French Fries):

Frites (a.k.a. French fries), a beloved classic in the world of crispy and crunchy culinary delights, feature fresh potatoes, hand-cut into uniform pieces, and a three-step cooking process: a quick fry, a chill in the refrigerator for a better texture, and a final fry which yields a crisp, golden exterior and a fluffy interior. Tossed in salt and pepper, these frites are a testament to the art of preparing simple foods in a spectacular fashion and are the perfect snack or complement to a variety of meals.

Ingredients:

• Russet Potatoes: 5 pounds, cut into quarters.
• Cooking Oil (such as vegetable or peanut oil): for frying.
• Salt and Pepper Mixture (90% salt, 10% pepper): for seasoning, to taste.
  

Servings: 4-6 servings of Red Stripe’s Frites (French Fries)

Total Time:  2 ½ hours (150 minutes)

Red Stripe’s Hand-cut Frites (French Fries) Ingredients:

1. Prepare the Potatoes:
   1. Wash and scrub the potatoes to remove any dirt.
   1. Cut the potatoes into quarters lengthwise.
   1. If available, run the quartered potatoes through a 1/16^th inch dicer. Alternatively, you can julienne slice the potatoes to an approximate 1/16^th inch thickness, which helps achieve even cooking. .
      
      
2. Partially Cook the Potatoes:
3. Heat cooking oil in a deep fryer or a large, heavy-bottomed pot to 300°F (150°C).
4. Carefully add a portion of the cut potatoes to the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
5. Cook the potatoes for about three minutes, until they are just starting to turn golden but are not fully crispy yet.
6. Using a slotted spoon or spider strainer, remove the partially cooked frites from the oil and place them on a paper towel lined plate or baking sheet to drain excess oil.
   
   
7. Cool and Refrigerate the Partially Cooked Potatoes:
8. Allow the partially cooked frites to cool down to room temperature.
9. Once cooled, transfer the frites to a container and refrigerate them for at least two hours.
   1. This step helps to firm up the frites and improve their texture during the final frying.
      
      
10. Final Frying:
    1. Heat the cooking oil in the fryer or pot to 350°F (175°C).
    1. Add the cooled frites to the hot oil in batches.
    1. Fry each batch of frites for about 90 seconds, until they are golden brown and crispy.
    1. Use the slotted spoon or spider strainer to remove the frites from the oil and place them on fresh paper towels to drain off excess oil.

• Season and Serve Your Frites:
  • While the fries are still hot, transfer them to a large metal bowl.
  • Sprinkle the salt and pepper mixture over the fries, adjusting the amount to taste. Toss the fries gently to evenly distribute the seasoning.
  • Serve the crispy frites immediately as a side dish or appetizer alongside your favorite dipping sauces, such as garlic aioli, mayonnaise, or ketchup.

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Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French influence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.

Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.