Street Spudz. You know, fries you eat on the street. That is the concept behind the Street Spudz Potato Cart, a french fry cart I encountered in Boston.
"We like to joke but frying potatoes is truly the intersection of Art and Science… We’ve spent countless hours researching different blanching techniques, testing more frying mediums than we can count, and finding the perfect temp to finish a fry at… All to get us to the point of being able to say we’ve created one killer French fry recipe (and have eaten a TON of spuds)."
Everyone likes to say their fries are the best, and that they've perfected the technique, and Street Spudz is no different.
"We went 150 miles North of Boston to Vacation Land to find the perfect potato for our cart. We’re proud to source locally from Green Thumb Farms in Fryeburg , Maine. Our French Fries are created from Round White potatoes. Green Thumb has the perfect combination of above-average growing days, natural minerals, and the ability to irrigate from the crystal clear waters of the Saco River."
They also pride themselves in sourcing very locally, with potatoes from Maine.
I'm not sure where they normally set up their cart, but I encountered them at a catered event. They had a great setup with fryers right there.
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| Menu. |
For events, they always offer their classic house fries and spud sauce, plus your choice of 2 others. For our event, the other options were truffle parmesan fries, or bacon cheese fries. Street Spudz also makes some fascinating sounding pickle ranch fries, animal style, garlic + rosemary, bbq bacon, and even buffalo chicken or smashburger topped, but alas, not on our menu.
Spud sauce or ketchup were available to dip.
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| Truffle Parmesan Fries. |
I went for the truffle parmesan fries. These seemed to be just their house fries with a sprinkle of the shaved parmesan and herbs on top, which I think had been tossed in truffle oil. I was hoping the fries themselves would have the truffle oil, and thus, considerably more flavor.
That said, the fries were fine. Thin style, a bit limp, but understandable given the catering and 98* weather (really!). I liked the crispy skin on tips, and the truffle and parmesan *were* good, there just wasn't much of it.
The spud sauce (ketchup, mayo, pickles, vinegar, oregano) was creamy and flavorful, pretty classic "special sauce" style.
***.
***.
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