RICHLAND, Wash.--In honor of Water Follies weekend, Lamb Weston welcomed KNDU into their Test Kitchen to talk tots. The potato manufacturer, is the main sponsor of the hydro-races and doing several promotions to get everyone eating more potatoes.
Chef Mike Leitner works in the company's laboratory like "Test Kitchen," where he develops new fries, new sauces and helps local restaurants create menu items.
He says all the restaurants who use Lamb Weston's products have completely different tasting potatoes because they use different kinds of potatoes, seasonings, and the oils they cook them in vary as well.
During the tour he served fries as an appetizer, a main course and dessert. First he created a dipping sauce for the waffle fries. It was made of cream cheese, onion and blue cheese, chives and green onion and some black pepper, all broiled in a dish.
Leitner also served some crinkle cut fries with some grilled salmon and sauteed snow peas. An idea he says he presents to local restaurant partners serving similar dishes in the Tri-Cities.
For dessert, Leitner created a sauce made of semi-sweet chocolate chips, heavy cream and red wine. He served a side of sweet potato fries to go with the sauce.