Fries: the forgotten part of the burger
We talk meat, bread, sauce. Fries get sidelined. Yet in a burger menu, fries are 30% of the experience.
Industrial frozen fries problems
- Too soft or too hard
- No real potato taste — starch coated
- Absorb lots of oil from defrost
- Artificial orange color
- Frozen kills the magic
Qualities of real homemade fries
1. Variety choice
Not all potatoes are equal. Frying varieties (Bintje, Manon) have ideal texture.
2. Tuber freshness
Fresh potato has the right water/starch balance.
3. Double cooking
140°C first pass, 180°C second pass. Crispy guaranteed.
4. Clean oil
Saturated oil makes greasy fries and rancid taste.
Our approach at Mister Jack in Fez
Homemade fries, cut and prepared daily. Cooked to order in clean oil.
Onion rings too
Same philosophy: fresh sliced onions, house batter, cooked to order.
