An Eatery Dedicated to Belgian Frites Is Opening in the CBD
The humble chip takes centre stage.
Auckland potato lover Roland Sokcevic Jr thinks that fries, "just aren't given enough credit."
With his new opening, Fry Baby, Roland intends to elevate the humble comfort food to hero status and make them delicious enough to be enjoyed as the centrepiece of any meal. Chips for breakfast anyone?
Opening this week, the fry shop will specialise in Belgium's national dish: frites. While there are several ways to deep-fry a potato, Roland has modelled his version on the age-old method that requires the spuds (in this case Pukekohe Agria) to be cut by hand onsite and fried twice in flavourless, refined coconut oil — a process that results in golden fries, crispy on the outside and pillow-soft on the inside.
Once cooked, they're served in traditional cardboard cones with a selection of 10 different sauces. Diners will have their choice of classic ketchup and aioli to mayonnaise with a salty bite from anchovies and capers, smoky barbecue enhanced with nutmeg and allspice, and classic Belgian l'andalouse — one part mayo, one part tomato.
Fry Baby will be open 7 days from this Wednesday 30 August. Find it next to Kiwibank on Commerce Street.
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