Monday, October 20, 2014

Random Tater Pic of the Day #168

Today's Somebody Else's Fries are actually tater tots from fellow writer and blogger Sarah Hawkins-Miduski. You can read all about it here.

Friday, October 10, 2014

Perfectly Baked Italian Herb French Fries

Perfectly Baked Italian Herb French Fries

Ingredients: 2 large Russet potatoes, with skin on, 1 1/2 teaspoon Italian Herb Seasoning, 2 teaspoons grapeseed oil (canola or vegetable oil will work fine), good pinch coarse salt and fresh ground pepper


Preheat oven to 425 degrees.

Take your washed and dried potatoes and slice longways about 1" thick. Take those slices and cut into fries, keeping your size the same to ensure they cook up evenly.

Place cut fries into a pile on a large rimmed baking sheet. Drizzle with oil and seasoning and toss. Spread potato fries evenly across baking sheet. Liberally sprinkle with coarse salt and pepper.

Bake in 425 degrees oven for 25-30 minutes. At 20 minutes check your fries and toss if starting to brown. Let cook for additional 5-10 minutes until they are browned and crisp.

I came across this by way of the Just-Potatoes group over at Aggie's Kitchen. You can see the whole recipe with more delicious images and commentary here.

Tuesday, October 07, 2014

Random Tater Pic of the Day #167

The infamous seafood flavors of Pringles potato crisps that were introduced briefly in Japan - Grilled Shrimp, Seaweed, and Soft-Shell Crab.

Monday, October 06, 2014

Random Tater Pic(s) of the Day #166

Not really potatoes, but still fun. These fried cinnamon apple rings come courtesy of Virgin Radio Toronto, via Marni on the Facebook.

The recipe: BATTER FRIED APPLE RINGS 1 c flour 1 1/2 tsp. baking powder 2 tbsp. sugar 1/2 tsp. salt 3/4 c. milk 1 egg 4 lg. apples Sugar and cinnamon Sift dry ingredients. Add milk and egg, beating well. Peel and core apples. Slice into 1/4 inch rings. Dip rings in batter and fry in 1/2 inch hot shortening until golden brown. Drain on paper towels. Sprinkle with sugar and cinnamon mixture.


Friday, October 03, 2014

Wild West Wedges with Cranberry Catsup

I found this one on the Just-Potatoes Yahoo! Group, but it's originally from the Ocean Spray website.

Ingredients: 2 large sweet potatoes, peeled, cut into 1-inch thick lengthwise wedges, 1/4 cup extra virgin olive oil, divided, 3 teaspoon sea salt, divided, 1 teaspoon chili powder, 1/2 teaspoon onion powder, 1/2 cup chopped red onion, 2 tablespoons chopped seeded jalapeno chiles, 2 teaspoons minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon ground allspice, 1 cup Ocean Spray Fresh or Frozen Cranberries, 3 tablespoons Ocean Spray Cranberry Juice, 1 teaspoon chipotle flavored hot sauce, 2 tablespoons pure maple syrup.

Preheat oven to 375 degrees F. Place sweet potatoes on large baking sheet with sides. Drizzle with 3 tablespoons of the olive oil; sprinkle with 2 teaspoons of the salt, the chili powder and onion powder. Toss to coat; spread on pan so potatoes aren’t touching. Bake for 10 to 15 minutes or until fork tender, turning once half way through cooking.

Meanwhile, in large skillet, heat remaining olive oil over medium heat. Add onion and jalapeno chiles; cook for 5 minutes. Add garlic, cumin, allspice and remaining 1 teaspoon salt; cook for 1 minute. Stir in cranberries, cranberry juice, hot sauce and maple syrup. Cook until cranberries start to pop. Pour mixture into food processor bowl with metal blade. Process until smooth. Serve with sweet potato wedges.

Makes 4 servings

Thursday, October 02, 2014

Random Tater Pic of the Day #165

Today's Somebody Else's Fries is a bit different. My good friend, musician and writer Robin Renee, sent me her breakfast from a while back - potato tofu scramble w/ fresh garden herbs. Yum!

Wednesday, October 01, 2014

French Fry Diary 620: Wild Ophelia BBQ Potato Chips Chocolate Bar

This was one of the treats I was looking forward to in my Christmas present from friends Dom and Cindy this year. As you might recall, they gave me the gift of some very odd potato chips variations. One I was eager to try was this - Wild Ophelia All Natural Smokehouse BBQ Potato Chips Dark Chocolate Bar.

There are a few companies involved here in this unusual flavor combination - Wild Ophelia, Vosges, and The Billy Goat Chip Company. Supposedly it's all about connecting American farmers with chocolate. To that end we have here 70% cacao dark chocolate and Russet Burbank Potatoes mixed up in this all natural, gluten free, with no preservatives, treat.

It came in a slim fancy hard paper sleeve and was sealed in foil inside. Once opened, there was an overwhelming but good dark chocolate aroma. It's a rich dark chocolate, perhaps too rich, and like most potato chip candy bars, the chips are crushed up into tiny pieces and mixed into the chocolate.

Quite honestly the chip to chocolate ratio is quite low, but when you do bite a crunch you do get that spicy slow burn smokehouse barbecue flavor. That said, I wish there was more chip, and quite possibly a milk chocolate instead. I think this dark stuff might be too rich for my blood.

This was a nice treat, not as good as others of this type I've had, but pretty good. I'd have this again. Thank you, Dom and Cindy!

Tuesday, September 30, 2014

French Fry Diary 619: Lay's Limon Potato Chips

I was doing a quick drive-by lunch at Wawa when I saw these. I got a hot dog, a Coke, and was actually looking for a snack bag of Ruffles when this bright lime green package proclaiming Limon, with the accent over the o, caught my eye - Lay's Limon Potato Chips.

Now I'm old enough to remember the 7-Up commercials with the weird fruit combination of lime and lemon, the half-green half-yellow limon, so I was a bit intrigued. The rest of me was like 'aw hell, another odd Lay's flavor to try.' Sadly The Bride was nowhere around to test taste them for me. Oh well, as I always say, I do this so you won't have to.

A little research goes a long way. Limon, with the accent over the o, is Spanish for lime or lemon, and they have green ones and yellow ones. The accent might also be why they're not being sued by 7-Up. These chips, while fairly new to the States (the northeastern ones at least), are primarily sold in Hispanic markets.

The chips themselves are typical thin Lay's regular potato chips, but with an overpowering but not unpleasant lemon-lime taste. I am reminded of some of the lime tortilla chips on the shelves. These aren't bad. I would definitely have them again.

Monday, September 29, 2014

Random Tater Pic of the Day #164

Lobster and French fries, with lots of ketchup, from the show the Cartoon Network doesn't want you to see - "Beware the Batman." Find out why here, and these fries are from episode 23, "Choices."

Friday, September 26, 2014

French Fry Diary 618: Richman's Ice Cream

Richman's in the Echelon Mall was my first real job. When I say real, I mean I was paid above the table and I actually needed a Social Security number for it. I was at the mall, saw the 'help wanted' sign, and asked for an application. I remember the kid at the counter, Dave was his name, first guy I ever met with a rat tail (yes, I'm dating myself), said manning the ice cream counter out front let you see all the girls walk by in the mall. This would be an awesome job!

I got it, and after buying a couple pairs of white pants, white shirts, pinning a badge on and topping it off with a paper hat, I was ready to go. The first day I spent scooping ice cream, weighing and putting it back in the bucket. I had to get the weight right before I could scoop for the public. For the next week, I rocked the front counter, meeting girls, and getting digits. As I suspected, awesome job.

Then counter training ended, and busboy/dishwasher training began. Star in the front to troll in the back overnight. This job was not fun. It seemed like I would never get back to the front, and as the holidays approached, I scored the primo job at the top of the mall food chain, at a record store.

That wasn't the first time at the Echelon Mall Richman's however. My cool big sister took me there once years before. In a lesson of learning the value of money, I had to earn enough to go to this 'grown up expensive restaurant.' I also learned things later while I was employed there. The government takes a lot out of your paycheck, and always carefully examine your food - you never know when a fly will die unnoticed in the rum raisin ice cream. I have never had that flavor, ever, since then.

I've told the story of the other thing I learned on an early episode of The GAR! Podcast, but I'll tell it again here. My first day on my dinner break, I ordered the Basketburger, and the waitress and multiple cooks kept calling back in the kitchen "Basketburger" and "Employee meal." I would later learn it meant to do it right, not mess with it, and if it fell on the floor, to throw it out. Yeah. Glad I was an employee.
Not a Richman's Basketburger, but you get the idea...

The Basketburger was a bigger than McDonald's burger on a sesame seed bun, a pickle, cole slaw, and crinkle cut fries. I didn't know then, and believe it or not, I never saw into the kitchen, but I'm pretty sure the fries were frozen and deep fried even though they didn't taste that way. They were pretty good and didn't taste greasy.

Working at Richman's was an educational job, fun at times, and the fries were pretty good too. Well worth it for the short time I was there.