What is the Gold Standard French Fry? with Rick Pawlak

We all know how popular French fries are. In fact, the average American eats about 30 pounds of fries per year. This means that customers can be tough critics of the style and type of fry they’re served. Making sure foodservice businesses are serving the Gold Standard French fry is important to help repeat business and create revenue that might not have been available previously.

That’s why we’re talking to some frying experts to help operators learn the tips and tricks of creating a crisp and fluffy fry. This month we spoke with Rick Pawlak of Eaton Marketing in Florida. Let’s get Rick’s take on the perfect French fry and find out what he thinks makes the Gold Standard.

Where did you discover your best French fry? Any memorable places or experiences?

39 Rue de Jean.

What makes a perfect Gold Standard French fry?

A fry that’s flavorful and perfectly crispy.

Can you share your preferred frying technique for achieving the perfect French fry texture?

LOW and SLOW at 250 degrees Fahrenheit, blast freeze, and then fry at 350 degrees till golden brown.

Are there specific types of oil or oil blends that you find work best for different fry varieties?

Duck fat works great because of the flavor.

Fresh cut or frozen fries? Which one creates a better French fry, and why?

Fresh Cut. The end.

Can you share any specific features of Pitco fryers that you find particularly beneficial for frying French fries?

I love using the 60W fryer because it has one extra heater tube and keeps the temperature at 350 degrees instead of dropping.

What common challenges do you encounter in maintaining fry quality, and how do you address them?

The major problem I encounter in the field is that end users do not filter enough. This seems to be a common issue.

In your experience, what factors contribute most to the profitability of a French fries program?

A slam dicer for cutting consistent fries and clean oil.

Are there innovative toppings or additions that you’ve seen drive profitability in fry offerings?

In my travels I love to see chefs using offcuts of braised meats such as duck legs, braised beef, or any protein, and using those items to top fries and adding a great sauce. This way you can use items that normally might be discarded and turn them into a profit!