By Jennifer McClellan | AZ Central
A new food truck is giving the Valley a different understanding of fast-food french fries.
Frites Street serves Belgian-style Pommes Frites, which is a fancy way of saying the fries are thick-cut, twice-cooked and come with sauces beyond plain ketchup.
“When you travel outside of the U.S., everybody treats french fries as a thing,” said Philip “Flip” Isard, who co-owns the truck with Braden Jones. “When they’re done right, you can make (fries) the highlight.”
How are fries done right? It starts with the right spud, Isard and Jones said. They use Kennebec potatoes, which Jones calls “the perfect frying potato.” Fries are hand-cut and then soaked in salted water for hours, a process that leeches starch from potatoes to make them crunchier when cooked. They’re then fried, flash frozen and stored until ready to be served.
When an order is placed at the truck, the potatoes get another dip in the fryer. About four minutes in hot rice bran oil does the trick.
“You get the crispy crunch exterior and the mashed potato interior — the whole spectrum of texture,” Jones said.
Diners can order fries in a cone ($5 for a small, $6 for a large) and choose among several housemade dipping sauces, such as roasted garlic aioli, curry ketchup, stout honey mustard and ranch. Or they can order an “entree frites.” Jones recommends the carne asada frites ($11) topped with roasted tomatillo salsa, fresh pico de gallo and cotija cheese. Isard’s favorite is duck confit poutine ($11), topped with local cheese curds and brown sherry gravy.
“It warms the soul,” Isard said.
Both have previous experience in the food industry. Jones was most recently at Angels Trumpet Ale House in Phoenix, while Isard worked at the Gladly in Phoenix. Head chef Mitch Neely had a food truck called Grub Truck in Oklahoma before moving to Arizona.