Honey Butter French Fries

McDonald's in South Korea has relented to a craze going on in that country recently. Last year Calbee made huge sales with their honey butter potato chips.

These chips had the taste of sweet bee honey with rich French gourmet butter, which caused sellouts and one bag per customer policies at many stores.

And now, McDonald's has come out with Honey Butter French fries. Seems like a natural choice. You can read about it here.

How do you feel about Honey Butter French fries? Something you'd try, like, or ignore?

French Fry Diary 629: Carioca's - TCM Cruise Day Two

Another of the renovations of the 're-imagined' Disney Magic is the replacement of Parrot Cay, always one of my favorite restaurants on board with Carioca's. It has roughly the same flavor, only now with an animated mascot. 

By name, Jose Carioca was one of the original Three Caballeros, with Donald Duck and Panchito, from the film of the same name, Saludos Amigos, and other features and shorts. Jose is unfortunately one of those characters forgotten to the mists of time, but thankfully, and hopefully on his way to a comeback. I'll miss Parrot Cay, but still this isn't bad.

There has been really only slight remodeling and repainting. They have added lots of Chinese lanterns a la Tangled hanging from the ceiling, but really not much else. The restaurant still a tropical flavor, all it's really had is a name change,

some new lighting, and a brisk rebranding.

On the surface however, one thing that hasn't changed much is the menu. This may as well have been Parrot Cay. I got the Roasted Honey BBQ Chicken Breast, and it was very good, and the sauce was also very good. If there was any crushed sweet potato, as advertized, on the plate, I couldn't find it, or rather, taste it. I probably should have gotten a side order of fries like I did the previous night if I wanted to appease my tater jones.

French Fry Diary 551: Fried Rice Potatoes

I was in Shop-Rite picking up a few items for dinner and snacks while we were buried in one of the big snow storms a few days back, when something in the fresh and hot Chinese buffet section (Asian Chef by Mikado, according to the receipt attached) of the store caught my eye. Fried Rice Potatoes.

There, amongst a couple different varieties of chicken, was a serving pan of thick potato chunks cut crinkle cut style, looking similar to Nathan's fries, with pepper chips, sitting under a heat lamp and a sign that read 'Fried Rice Potatoes.' There was no rice involved, and neither the server nor Google were much help so I don't know where the name was derived from, or even if it was a typo.

So I scooped up some honey chicken, some teriyaki chicken, and a healthy portion of the fried rice potatoes and headed home, anxiously waiting to reheat and enjoy this treat for later.

When I got home I reheated two ways, microwave and baked in the oven. As might be expected, the baked food was better. The potatoes had a solid baked potato vibe plus a kick from whatever they were marinating in, very tasty. The chicken wasn't bad either. I will definitely be getting this again.

French Fry Diary 432: Peas of Mind Veggie Wedgies Baked Apple Fries

I'm usually love or hate when it comes to non-potato French fries, especially when they are touted as healthy or 'good for you.' These apple fries are a good example.

Peas of Mind, by their own admission, and advertising, makes all natural eats for growing kids. These baked apple fries are part of the Veggie Wedgies branding. These fries also come in broccoli, carrot and cauliflower. All of them are vegan, fat free, gluten free, dairy free, and soy free. One could also surmise they're also fun free, but that would just be mean. There is also no artificial flavor, no added sugars, and low in sodium content.

So these baked apple fries rack up high points in the healthy area, but how do they taste? Soon, young Fry Jedi, soon. Well, first, while they are baking, they smell great thanks to cinnamon being one of the ingredients. The others are apples, dehydrated potatoes (a surprise), water, baking powder, and sea salt.

Those dehydrated potatoes are a problem because that's the bad bland taste in these otherwise okay apple fries. They definitely need something, maybe to dip - honey or organic ketchup is suggested by Peas of Mind. Maybe whipped cream also.

The baked apple fries were good for a change of pace, but I don't think I'd try them again, I'd prefer natural apple strips.

French Fry Diary 414: Ott's Restaurant & Bar, Medford

I had heard quite a lot about Ott's Restaurant & Bar in Medford, and had received numerous recommendations for the place. After The Bride had been there several times for aftershows with her stage group The Pineland Players, we finally went to Ott's as part of a large party, coincidentally with the PP.

We were put in a large party room with a pool table and an oldies band outside blasting throughout the night. We had a table that was never wiped or cleaned the whole night despite a water pitcher condensating (or just plain leaking?) constantly. There was only one possibly inattentive, possibly frazzled waitress to handle well over twenty of us. We saw her occasionally throughout the night. And it also took quite some time to get utensils. This night did not represent the pinnacle of customer service. Of course this might have been because we were at a second not full table, and we were late, but still.

The Bride got waffle fries with her Reuben. They were golden brown and deep fried from frozen I bet. Still they were very tasty, but being as they were waffle fries, they could have used a bit of seasoning. I got the chicken tender platter that came with crinkle cut fries, also deep fried but they also had a baked quality. They could have been cooked as well as the waffle fries, but weren't. I got the honey teriyaki sauce (usually for the wings) for dipping. It was a bit overpowering, more teriyaki than honey, but still pretty good. Both the waffle fries and the crinkle cuts were pretty good.

Ott's also has sweet potato fries that come with honey for dipping (excellent choice), and onion rings that looked good at a distance, but I couldn't tell if they were breadcrumbed, Pankoed, or beer battered. They were thick, but as I said, they were across the room and I didn't order them so I can't really say. There are also Bay fries, crinkle cuts tossed in Old Bay, and Ott's claim to fame from recommendations - the Beef Fries, waffle fries smothered in homemade shredded roast beef, brown gravy and mozzarella cheese. I ordered none of these however. Nobody, not even me, can try that many different kinds of fries all at once.

The customer service was a bit lacking, but despite the simplicity of the fries I tried, they were very good, as I said. The company certainly made for an interesting and pleasant night, even if the service didn't. I might go back, maybe a smaller party in the main room would make for better service.

Random Tater Pic of the Day #59

This one comes from my friend Terry who's done more than a few guest blogs here. This is "Porterhouse steak, marinated in honey teriyaki, grilled medium rare on my George Foreman grill. Baked potato, rubbed in extra virgin olive oil and baconsalt, topped with cheddar cheese and sour cream. Dee to the lish."

French Fry Diary 334: Laurel Hill Barbeque Potato Chips

I was a bit bothered by the words on the bag the first time I tried Laurel Hill Barbeque Potato Chips. These kettle-cooked chips apparently have "40% reduced fat compared to regular potato chips." Really? Regular potato chips? Way to go, Health Nazis, insult the very snack you're trying to sell. They might as well say, "Potato chips suck, but hey, try ours."

Beyond that, these are all natural with no transfats, so that's something at least. The back of the bag further proclaims that they are also kosher, gluten-free, and that they have no artificial colors or flavors. Apparently, they are also "downright delicious."

Folks who frequent this French Fry Diary know that I love me some Whole Foods, and when I saw these at the check-out counter there, it was a no-brainer purchase. Now while they are a bag of chips, I don't know if they are 'all that.' They do have a bit of a zing, and an aftertaste. I'm not sure what does that. The ingredients list some intriguing items like apple cider vinegar and honey powder - but those should be good things.

These chips are okay for a change of pace, but I wouldn't want them every day. There are many other better types out there, but these are still worth a try. Who knows, you might love 'em.

Honey Ginger Sweet Potato Wedges

Honey Ginger Sweet Potato Wedges

INGREDIENTS

2 medium sweet potatoes peeled
salt to taste
¼ cup butter
1 tablespoon honey
¼ teaspoon ground ginger

INSTRUCTIONS

1. Preheat oven 400 degrees.
2. Cut potatoes in half crosswise. Cut each in half lengthwise into 6 wedges. Place wedges in shallow lightly greased baking sheet. Roast 15 minutes.
3. Meanwhile combine butter, ginger, salt and honey in a small saucepan. Heat over low heat until butter is melted. Stir well. Remover potatoes from oven and baste with honey mixture. Roast 15 minutes more and baste again. Cook 5 more minutes until fork tender. Salt and pepper to taste.
4. Orange marmalade can be substituted for the honey.

From the just-potatoes Yahoo! Group

Roasted Sweet Potatoes with Honey Butter

Roasted Sweet Potatoes with Honey Butter

4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper

Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray.
Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes.
Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter.
Drizzle with more extra-virgin olive oil.

French Fry Diary 109: Poll Results Spring 2010

The poll question of the moment on French Fry Diary for the last few months has been Best thing to put -on- fries, or dip fries -into-... Your answers are below:

Ketchup got 45% of the vote and cheese got 39%. These are the standards. Everybody likes ketchup (apparently, even though I don’t) and cheese fries are pretty darned popular. Next up is malt vinegar with 27% of the vote. These folks are either from the UK, have visited there or just stumbled upon this one. Similarly also from Europe, we get the mayo vote with 15%.

A notable 11% also like dipping their fries into their milkshakes just like I do. And we’ve talked about this before, I might be an oddball, but I’m not alone. One of my other favorites, barbeque sauce got a respectable 17%.

The pride of Canada, gravy, and disco chili fries each got 13%. Chocolate and maple syrup each pulled in 3%, while mustard, ew, got 11% of the vote. A recent favorite of mine, honey, which I’ve been putting on baked Nathan’s fries while they cook for an extra tasty sweet treat, got 7%.

Now ten percent of the vote went to ‘other.’ Now if you voted for ‘other,’ please do drop me a note and let me know what exactly you had in mind for your fries – I would love to know!

Honey Roasted Red Potatoes

Honey Roasted Red Potatoes

1 pound red potatoes,quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Preheat oven to 375 degrees. Lightly coat an 11x7 inch baking dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Bake in the preheated 375 degrees oven for 35 minutes or until tender, stirring halfway through the cooking time.

From Potato-Recipe and The Happy Cooker.

Oprah's Un-Fried French Fries

Oprah Winfrey likes French fries. I know she does. And there is no malice or sarcasm involved in that statement. We all know Oprah likes French fries. Come on, look at that smile. She’s thinking about French fries right now.

To make up for her (an myself as well) luring folks to try that nasty Kentucky Grilled Chicken (with beef seasoning! thank you, El Pollo Loco), here’s one of Oprah’s recipes for fries:

Ingredients

* 5 lg Baking potatoes (about 2 3/4
* Light vegetable oil
* Cooking spray
* 2 lg Egg whites
* 1 tb Cajun spice

Instructions

Preheat the oven to 400 degrees.
Slice each potato into 1/4 inch ovals, then slice each oval lengthwise into matchsticks. Coat a baking sheet with 3 sprays of the vegetable oil.
Combine the egg whites and Cajun spice in a bowl.
Add the matchstick potatoes and mix to coat.
Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space in between.
Place the baking sheet on the bottom shelf of the oven.
Bake for 40-45 minutes, until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly.

Rumor has it that Oprah also likes honey on her fries, whether it’s for dipping or poured right on, I don’t know, but I can’t say that I disagree. Honey is an intriguing condiment, not every time, but once in a while it’s great. I hear it’s extra great when the fries are a side for honey dipped chicken.

Brandy also likes Oprah and digs the whole honey and fries thing, read her blog entry about that here.


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