{"id":4205,"date":"2026-01-12T15:58:15","date_gmt":"2026-01-12T23:58:15","guid":{"rendered":"https:\/\/www.crosbyroamann.com\/?p=4205"},"modified":"2026-08-01T17:55:40","modified_gmt":"2026-08-02T00:55:40","slug":"cooking-with-crosby-roamann-french-fries","status":"publish","type":"post","link":"https:\/\/www.crosbyroamann.com\/ja\/cooking-with-crosby-roamann-french-fries\/","title":{"rendered":"\u30af\u30ed\u30b9\u30d3\u30fc\u30fb\u30ed\u30fc\u30de\u30f3\u3068\u6599\u7406\uff1a\u30d5\u30ec\u30f3\u30c1\u30d5\u30e9\u30a4"},"content":{"rendered":"

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I have been making French Fries since I worked at a fast food place in college — 300 pounds of potatoes a day! It’s a lot \ud83d\ude42 Back then, I’d place each potato into a hand-crank machine that cut the fries into about 1\/4″ strips. When I’d filled a bucket, we would start to fry them in batches, a couple scoops at a time, maybe 5-10 orders in each batch. This first frying was only to cook them through, not to finish them up. After about 3-5 minutes, we would transfer the parboiled potatoes to a second bucket, and when that second bucket was full, we’d cover it with a lid and into the fridge it would go to cool.<\/p>\n\n\n\n

Now, as orders would come in during the day for fries, we would fry these parboiled potatoes from the bucket in batches of, again, about 5-10 orders at a time, depending on how busy we were during the day. Fry sequence #2 would be about twice as long as the first (just as long as it was necessary to get the right kind of color and crisp). It’s a ton of work, but it’s worth it.<\/p>\n\n\n\n