The Secret Behind New York Fries’ Delicious Taste


An anon poster posted an awesome story about NYFNew York FriesI just recently started to work at South St. Burgers. This is a fast food joint, and its owned by New York Fries. The burgers here are so delicious. Check out their website www.southstburger.com. The store sells New York Fries, and I actually learned a couple of their secrets on how to make good fries. By the way, there are only two of these stores in the World. They are starting to expand their chain (its owned by NY Fries).

One secret that makes New York Fries taste so good, is because the potatoes they use have sugar in them. When the potatoes are harvested, and when they are being processed, they are soaked in Sugar. So basically there is some sugar in New York Fries. Also another thing is that, NY fries, cooks its Fries in three different stages. First they cut the fries, and then they scoop a basketful, and place it in low temperature oil, until the skin starts to wrinkle. Then, after that step, they put it in another oil which is slightly higher in temperature and they take the fries out when the fries start to turn a little yellow. And then they hang it. So when people come to buy the fries, they fry it in a third oil, which has an even higher temperature than the previous two oils. And finally when the fries turns golden yellow its ready to serve.

Also please go to one of the two South St. Burgers that have opened so far. One is around Finch Station and the other is around Eglinton and Laird (these are in Toronto).

Also check this website if youre in Search of the Perfect French Fry.


17 responses to “The Secret Behind New York Fries’ Delicious Taste”

  1. Charles says:

    FYI – NY Fries was started by the Gould Brothers. The same gents as the ones that started Cultures Fresh Foods.

  2. Erm…not to be a dick about it, but sugar doesn’t actually seep into the fries. The sugar only acts to help extract any excess moisture from the potatoes (salt will do the same thing); though some sugar may cling to them afterward, it’s doubtful it could survive a hot-oil whirlpool.

    The ‘three-dip’ method is pretty common (the first step is typically called ‘blanching’, even though that word is most often used to describe the dipping of softer vegetables into boiling water, not oil, and the second step helps to cook off most of the residual moisture, leaving the third step to leave us with the deliciously starchy, fluffy/crispy loveliness we all know and adore) though not in fast food restaurants as a practicable rule. Those fries are pre-blanched and partially cooked before being frozen, and then are finished off when you order, which goes a long way to explaining why it takes no time to get them after you order. But whatever. Fresh is best!

    And holy effing crap, you weren’t joking about how many links to stuff Lesley put in on the forum, eh?

  3. td says:

    I totally agree with your comments. Thanks a bunch. I just started to work at the place. and its great and the burgers taste great. Bye

  4. Pariza says:

    hi there… great thing writing about new york fries.. very helpfull to me.
    i live in east africa and will be starting somthing similaer to new york fries very soon in a shopping complex..
    please if there is any further information you can give me it would be great,
    thanks
    Pariza

  5. Pariza says:

    hi there… great thing writing about new york fries.. very helpfull to me.
    i live in east africa and will be starting somthing similer to new york fries very soon in a shopping complex..
    please if there is any further information you can give me it would be great,
    thanks
    Pariza

  6. Michelle says:

    Thanks for the info about New York Fries. Do u happen to know if they also age their fries for 3 weeks before cooking them? Aging them brings out the starch and makes the fries taste even better. Also could you find out the precise oil temperatures they use. All 3 oil stages..are they 350 then 365 then 375?

    • Bob Dylan says:

      No, they are not aged for 3 weeks. We open a fresh box of potatoes, wash them, cut them in store, and then fry them.

  7. JeLLo2775 says:

    I was thinking, the type of potato being used should also play a big part in this process.
    So may I ask, what kinda potatos ideally, should be used?

    Cheers,
    JeLLo

  8. jack says:

    How can you get the same quality of NY fries with regular potato with no sugar process. Which is best potato to use and how to cook if you have only one fryer.
    Am interested in knowing how the person in africa made out as i want to serve in my restaurant in africa too.

  9. red says:

    Well to comment on your posting i actually manage a new york fries resturant in southern ontario… we do not soak the potatos in sugar but test them for starch and sugars levels before sending them to stores…. we soak them in ice cold water to activate the sugar and startch. the Name new york fries was not discovered in Brantford thats were the brothers are from it was discovered in south street seaport plaza were Jay bought the best fries we ever tasted from a street vender hense why its called “New York Fries” and why South Street Burger is called the same name….. we do cook in 3 stages and its all about color more then time we do have the best fries and take real pride in selling a 100% canadian product our potatos are grown in Canada from farmers except in the fall while we are waiting for the awsome canadian potatos to be ready then we use US potatos we also use cheese curds from QC. we are for sure the number 1 place to eat!!!
    and to answer what kind we use cause there are many kinds out there it is Russet potatos
    Red

    • Shatha says:

      Hi everyone
      I like nyf very much but I have celiac disease I am on diet with gluten and should avoid any food contain weat
      Do they treat the potato in nyf with weat stitch when they make crispy test

  10. Sally says:

    How neat.
    My dad cooks pretty sweet homemade fries, he soaks them and does the blanching process already, thats what makes them taste sooo yum!

  11. Jc Masson says:

    Where can I buy California salt?

  12. VC says:

    I too would like to know how to get/buy the California Barbecue seasoning!

  13. Nitrous says:

    There was a time that NY Fries sold their seasonings. Why did they stop?

  14. margaret says:

    Do you use
    frozen or fresh potatoes for your fries?

  15. Shatha says:

    Hi everyone
    I like nyf very much but I have celiac disease I am on diet with gluten and should avoid any food contain weat
    Do they treat the potato in nyf with weat stitch when they make crispy test

Leave a Reply

Your email address will not be published. Required fields are marked *

The Secret Behind New York Fries’ Delicious Taste


The Secret Behind New York Fries’ Delicious Taste


10 responses to “The Secret Behind New York Fries’ Delicious Taste”

  1. Sarah says:

    Thank you for the info. My family has recently thought of opening an NYF franchise…

    Thank you VERY much…

  2. Julian says:

    What about thier great Dark Gravy? I love the fires and I know you can get their hot-dogs at the local meat-mart, but the gravy cannot be found anywhere. It’s hard to get what you want when you have to drive hours to fined a NYF’s

  3. Ben says:

    Hi, can someone comment on oil temperatues and timings used by New York Fries?

    Thanks

  4. Matt says:

    What temp is the oil in the 3 step process? This would be helpful.

    Thanks in advance.

  5. Jerry says:

    Thanks guys,those info. are a big help on making the NY fries ,but could somebody tell me the three different temperatures and what kind of the sauces that go best with it ? and could someone also let me know the process of making the NY fries a step by step .

  6. Jerry says:

    Thanks Guys, the info are very helpful to make a good NY fries ,but can someone tell me the three differents temperatures so I would not screw it up ,also what kinds of sauce will be good for it ( how to make the sauce too ),and most of all can someone tell me a step by step to make this great fries ,so I can do a good job on it.

    Many thanks

  7. Jerry says:

    Can somebody tell me ,what’s the three different temperatures ,and what kind of the sauce that we can use ( how to make them – sauce ).
    Thanks

  8. Hasting says:

    so anybody knows where to find proper type of potato and the equipment?

  9. FRANCES says:

    HELLO, DOESN ANYONE KNOW THE RECIPE FOR THE NEW YORK FRIES CAJUN SEASONING, I’VE TRIED A FEW FROM DIFFRENT WEBSITES BUT NOTHING COMES CLOSE TO THE ORIGINAL.

    THANK YOU 🙂

  10. Rib says:

    Actually new york fries does not soak their fries in sugar. They are cut fresh in-store, soaked in an ice bath overnight and then fried at 325 for 2 minutes. let to rest for about an hour. Fried again at 350 for 1.5 minutes, then left to rest for about 15 minutes, then fried again at 360 for 1 minute. Possible former newyork fries employee 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *



  • RSS Hot Canada Deals




  • Recent Comments

  • Did You Know?

    Smart Canucks is Canada's first Canadian shopping deals blog and has been operating since 2006!

  • Join Mailing List

    Pages

    Categories

    Archives

    Find Deals by Brand!