Why I Stopped Serving French Fries
My opinion is that french fries are made by the devil to make us all sick!
For years, restaurants all over the world have automatically served French fries with almost everything. In my opinion, that tradition is becoming outdated.
At home, I prepare potatoes in a completely different way.
Using a professional meat slicer, I cut large potatoes into slices about 2 mm thick. I usually prepare several kilograms at a time and store them in the freezer. When needed, the frozen slices go directly onto a hot stainless steel grill plate without thawing. Or a simpel toaster.
A light brush of sunflower oil on both sides is all that is required.
The result is a crispy, golden potato slice with far less oil than deep-fried French fries. They are just as quick to cook, but lighter, cleaner in flavour, and much easier on the stomach.
The same technique works wonderfully with large carrots. Thin carrot slices develop a sweet, caramelized flavour on the grill plate and become surprisingly crispy.
Food Should Have Colour
One thing that disappoints me in many restaurants is the lack of colour.
Too often the plate contains:
- Brown meat
- Brown fries
- Brown gravy
Everything looks the same.
Food should be colourful and visually exciting. People eat with their eyes before they take the first bite.
A good plate should contain:
- Golden potato slices
- Orange grilled carrots
- Red tomatoes
- Green salad
- Purple red onions
- Fresh guacamole
The combination creates contrast, texture, and visual appeal.
Why I Prefer Guacamole to Gravy
I have never been a fan of gravy.
Instead, I make fresh guacamole using:
- Avocados
- Fresh chili
- Garlic
- Himalayan salt
- Freshly ground black pepper
- Juice from half a lemon
A hand blender is essential for achieving a smooth texture.
A generous spoonful of guacamole can be placed directly on the plate, and the crispy potato slices can even stand upright in it. It becomes both a sauce and part of the presentation.
The fresh, creamy flavour of guacamole complements the crispy potatoes far better than a heavy gravy.
Restaurant Trends Are Changing
Recently, I noticed that one restaurant in the Hondon Valley with the name Finca Montañosa changed its approach to side dishes. Shortly afterwards, another restaurant Bambita Bonitas did the same in Encebras. They now serve rice and pasta too.
More restaurants are beginning to serve alternatives such as rice, pasta, sweet potatoes, grilled vegetables, and creative potato preparations instead of automatically filling half the plate with French fries.
Personally, I believe this is a positive development.
Good food is not just about filling a plate. It is about flavour, colour, texture, presentation, and creating an enjoyable experience.
Sometimes a few perfectly grilled potato slices can be far more memorable than a mountain of deep-fried fries. 🍽️🥔🥑🥕
An other great thing is at Finca Montañosa. They always have entertainment at fridays/saturdays, sometimes at sundays too. Happy smilie people experiences good times. I recommend the place. You just have to try this beautiful oase.
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