Fresh Potato French Fries
Here is a challenge. I am thinking about making fresh potato fries but under specific conditions. What would you recommend as preparation and cooking methods under these conditions:
-Starting with whole fresh potatoes
-Limited to no reefer storage.
I know when people do fresh cut fries there are all kinds of prep methods, like par cooking before frying, or double frying at different temps. Of course processed fries are easy, and I have experienced with them, however, they are kept frozen.
I'd be doing this at an event with limited infrastructure that requires an off the grid setup.
What about curly fries? I have seen that done with relatively little extra preparations and the vendors seemingly cutting them and cooking them on the spot. And they sell like crazy.
I am open to a variety of styles as long as they are able to be produced under the listed conditions.
Thanks for the input.