Random Tater Pic of the Day #271

Idaho Potatoes at Manny's Original Chophouse in Lakeland, Florida.

French Fry Diary 731: Idaho Spud

On a recent trip to Rocket Fizz, the amazing nostalgia soda and candy store, I picked up a candy bar called Idaho Spud, thinking it would make a good entry for French Fry Diary.  I got rather concerned shortly after purchasing the candy bar on the ride home.  It was squishy.  Not surprising in the hot Florida sun, but I was hesitant about opening it when I got home.

Having never heard of the Idaho Spud candy bar before, I did a little research before opening what might be a melted mess when finally revealed.  Idaho Spud has been around since 1918, one of the most successful candy bars produced by a small company, and as promised on the wrapper, "The Candy Bar That Makes Idaho Famous." 

The Idaho Spud is a coconut flavored marshmallow, covered in chocolate, then covered again with coconut flakes.  It's odd shape resembling a potato is where the name came from... but should it be squishy?  Before I tear away the wrapper, I should mention I was unable to find the meaning of the word Owyhee on the packaging other than it's a river in Idaho.

The candy was squishy, but more of a spongy to match the marshmallow center, but the chocolate and coconut flakes were definitely crumbling apart. Now I'm not much of a coconut guy, but this was all right, better than meh, but not great.  No potatoes, and not really looking like any potato I've seen, but worth trying out. 

Mickey Mouse in Potatoland

Oh boy! I wanna go to Potato-Land too!

Mary Ann Peels Potatoes

Dawn Wells, better known as Mary Ann on "Gilligan's Island," shows us an easy way to peel potatoes, courtesy of the Idaho Potato Commission.

Rachel Ray's Roasted Thick Potato Chips

For today's Food Network Friday, I have another recipe from Rachel Ray, this one from the episode "30 Minutes to Victory" from her infamous "30 Minute Meals" TV series. The episode focuses on quick meals for during the game, perfect for the holiday football season.

The recipe for her Roasted Thick Potato Chips can be found here, as the rest of the episode's game recipes can be found here. Enjoy!

The French Fry Fairy's I Love Potatoes Contest

Kindred spirit the French Fry Fairy is having a terrific contest this February, check it out above. More details are available here, and don't forget to follow the French Fry Fairy on Facebook and Twitter!

French Fry Diary 182: "America's Best"

"America's Best" is a recent mini-series on the Food Network. In the "Comfort Food" episode, Alton Brown and the Food Network database came up with a countdown of the best destinations for comfort foods, and one of those comfort foods is, of course, French fries.

Before we hit the favorite fried food though, they also talked about the best mashed potatoes. They went to L'Atelier inside the MGM Grand in Las Vegas. These high class mashers include French butter, lots and lots of it, perhaps as much butter as there is potato. And the potato used is fingerling, by the way. These are also perhaps the smoothest mashed potatoes as the fingerlings are smashed through a mesh net strainer, so zero lumps get through. Wow.

For the best French fries location, they chose the Boise Fry Co. in, where else, Boise Idaho. This is both a cop out and a bonanza, because rather than choose one fry they chose a place that serves dozens of kinds of fries. Dozens of different potatoes in dozens of different styles, with various seasonings and sauces.

They did spotlight their fries cooked in duck fat as having an out of this world taste. I have yet to try duck fat fries, let alone these, but I look forward to it. Apparently in the foodie world, duck fat fries are the gold standard for fries. The chef's specialty at the Boise Fry Company is the Bourgeois - the basket of fries cooked in duck fat, sprinkled with black truffle salt.

Rachel Ray's Roasted Thick Potato Chips

For today's Food Network Fridays, we're going with a recipe from Rachel Ray's "30 Minute Meals" - Roasted Thick Potato Chips.

Prep Time: 10 min
Cook Time: 25 min
Serves: 4 servings

Ingredients
* 2 large Idaho potatoes, scrubbed
* 1/3 cup extra-virgin olive oil, for brushing potatoes
* 2 sprigs rosemary, leaves finely chopped
* 2 tablespoons grill seasoning

Directions
Heat the oven to 500 degrees F. Thinly slice the potatoes lengthwise 1/8-inch thick. Arrange potatoes in a single layer on nonstick baking sheet. Brush the potatoes with extra-virgin olive oil, rosemary and grill seasoning. Bake potatoes turning once 25 minutes until crisp. Serve hot.

Check out the original recipe here.

CSI: Idaho

From ChefJudith1.

French Fry Diary 73: McCormick & Schmick’s, Atlantic City

McCormick & Schmick’s is a relatively upscale seafood restaurant that has popped up in my area in the last decade or so. There’s even one in Cherry Hill now, but this review is of the one in Harrahs in Atlantic City.

We visited the casino the night before Christmas Eve when the hours most of the restaurants were open severely limited our choice as to where to eat. It’s not just the holidays, most of the AC casinos have screwed up hours. I have personally never found anything open when I needed it. I just think this is odd for a city and a business that supposedly runs 24/7. I guess it just includes everything but food.

Anyway we ended up at McCormick & Schmick’s, not a great place for this catastrophically picky eater as the only seafood I like are fried scallops. I have to admit this really wasn’t a problem as I’ve found over the years that seafood restaurants frequently have the best steak and chicken – and such was the case here as well. A delicious filet mignon was served up to perfection. And with it, I got, you guessed it, French fries.

These natural cut, slightly-larger-than-regular cuts came Belgian style in a paper cone, and were very hot. Like there had to be cooling time very hot. The outsides are extra crispy as if they were shock-fried twice rather than just once and inside they are delicious soft and hot. Definitely A plus on these fries. If I had to have a complaint about McCormick & Schmick’s fries, it would be how long we waited for them in a barely busy restaurant – nearly forty-five minutes! Did they go to Idaho for them?

Potato King’s Hat Returned

Several months ago I reported on the death of Idaho potato king J.R. Simplot. What I didn’t talk about (or know about at the time) was that the man’s famous trademark hat had been stolen from his funeral.

Through the efforts of Tim Woodward of the Idaho Statesman, the hat has been returned. Rock on, Tim!

Gourmet French Fries

Another one from [POTATO-RECIPE], by way of Marla in Las Vegas, the Happy Cooker and Allkindsoffood:

The gourmet's trick to French fries that are crispy on the outside and soft on the inside is double-frying them.

6 large potatoes (Idaho or Russet is a good choice)
Oil for deep frying (Vegetable or Peanut)
Ice water (optional)

Cut the potatoes into fries about 3/8" thick. (Thin fries soak up too much oil.) You can peel the potatoes, if you like, but it's not necessary.

Optional: Soak the cut fries in ice water for about 30 minutes. This step removes a lot of the starch, making them less sticky when frying. Pat the soaked fries dry with a paper towel before frying.

In a frying pan or deep fryer, heat the oil to 325°. Fry small batches of the fries for about 3 minutes; they will be softened but not browned. Remove them from the oil and let them rest, or sweat, on paper towels for at least half an hour, up to 2 hours. (A great make-ahead step.)

When you're ready, reheat the oil to 375°. Cook the fries a second time until golden brown, 4-6 minutes. Drain again on paper towels, transfer to a serving dish, and season with one of the gourmet seasoning recipes below while they are still warm and moist.

You're half way there! Seasonings are the second half of gourmet french fry recipes:

Lemon-Parsley Fries: Combine 1 heaping tablespoon each of lemon zest and chopped parsley in a small bowl. Sprinkle the mixture over warm french fries. Salt and pepper to taste.

Red Pepper Fries: Simmer 1 tablespoon crushed red pepper in 1/4 cup olive oil for about 5 minutes. Set aside until ready to use. When the fries are done, remove the crushed red pepper from the oil (unless you're very daring) and drizzle the oil over the french fries. Salt to taste and toss. Option: Add 1 tablespoon minced garlic and 1 teaspoon basil to the oil and simmer with the red pepper.

Truffle Fries: Drizzle 1 tablespoon warmed white truffle oil over fries. Sprinkle with 1/4 cup Parmesan cheese, salt and pepper to taste, and toss.

Garlic Fries Recipe: Lightly sauté 1/2 cup minced garlic in 1/4 cup olive oil . Stir in 1 tablespoon thyme. Drizzle the garlic mixture over warm french fries and toss. Salt and pepper to taste. Option: Sprinkle 1/4 cup grated Parmesan cheese over the fries and toss again. Delicious.


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J.R. Simplot 1907-2008

Billionaire potato king passes, Idaho and world mourns.