French Fry Diary 650: Ore-Ida Bold & Crispy Zesties!

Even though Ore-Ida's Bold & Crispy line is new, at least two of their styles are just rebrandings. Zesties! and Zesty Twirls have been around for a long time. Ore-Ida has even trademarked the phrases, and rightly so, these seasoned fries are unique in the fry world.

The Zesties! are just a little larger than usual regular cuts with a spicy battered coating of seasoning, pretty traditional stuff like pepper, onion powder and paprika along with other stuff at add heat. That said they aren't hot as much as they are seasoned. It's a bold taste, with just enough kick to get your attention.

The batter gives them a bit of a crisp while the insides are baked potato-ey and hot, temperature hot that is. The Zesty Twirls are much the same, only in skinnier curly fry form. However, be sure to watch these fries as they cook. The directions can be shaky with your particular oven, and if they get too crispy, they're not so good. Watch them!

Zesties! is a good name for these fries, they're very good, with a kick, even with their new rebranding.

French Fry Diary 641: Trader Joe's South African Style Potato Chips

A recent trip to Trader Joe's I discovered something new in the snack section, a mysterious black bag of potato chips I had never seen before. Officially titled Trader Joe's Potato Chips with South African Style Seasoning, the package promised 'classic potato chips with an exotic smoked flavor.' Well, I'm down with that, into the cart and home they went.

A glance at the ingredients and the back of the bag hype revealed they weren't all that far off from standard barbecue chips. They had paprika, chili powder, garlic, sea salt for a little extra something different, and then things got interesting as they also had seasonings like basil and parsley. This seasoning mix is usually used in fish or poultry when grilled, called in Afikaans, the braai, as barbecues are a social custom in South Africa, much like it is here. How exotic it actually is, I guess we'll find out in the tasting.


Upon opening the bag a not unpleasant aroma rushed out, not unlike barbecue flavor potato chips with maybe some (surprise) basil and parsley thrown in. The actual taste is quite different. I expected a barbecue chip but that doesn't quite come across. It's a big thin crisp chip but the flavor is overpowered by the basil, parsley, and paprika, with just a slight after burn. These are excellent dipping chips for cold dips like ice cream.

These are good chips with a big unique taste, and certainly more palatable than many of the Do Us A Flavor contestants the last two years. Interesting, tasty, and even a bit addictive, these South African potato chips are definitely worth trying.

French Fry Diary 528: Steak 'n Shake

I was more than curious about Steak 'n Shake. Over the years, I had gotten a few recommendations to try them. And when I asked you folks where I should try in the Orlando area, even more recs flooded in, twenty total. So many recommendations, but all of a certain type - you have to go, you have to try these fries, they will be great to write about. Eerily no one said they were good. No one until someone The Bride was doing charity work with on the day of our adventure, who said they were good. That's one out of twenty. Hmmm…

As we planned our vacation, and set our schedule, it was getting harder and harder to get to S'nS before we went to Port Canaveral, we might have to postpone that FFD road trip in definitely. The Bride however noticed that not only was there a Steak 'n Shake near our hotel, but they were open 24/7, maybe we could do it after all. So we snuck out in the middle of the night for a late night snack. Yep, an adventure.

I was very surprised that this was a sit down place, although they also have take out. What I expected was more in line with a Sonic Drive-In type place, but got something quite different. I was reminded of Johnny Rockets in atmosphere, very bright, but without the singing and dancing. We were greeted as we entered and had to wait to be seated - like I said, not what I expected at all. The clientele at two in the morning was a young, happy, and lively late night crowd.

I came for the fries, but they also had new seasoned fries - Parmesan cheese 'n herbs, salt 'n vinegar, and sea salt 'n cracked pepper. Yeah, S'nS is really enamored of the apostrophe and letter N thing. We went purist and just got the fries, and onion rings. As we had just had Hamburger Mary's just a few hours before, we decided on trying one of the famous steakburgers 'next time.' On the table was Steak 'n Shake's Fry 'n Steakburger Seasoning, a mixture of salt, onion, garlic, paprika, and sugar. A good peppery paprika kick when we put then on the fries.

The fries were smaller shoestrings, not quite matchstick fries, and a little overdone, so maybe a bit too crunchy. They were still pretty good. And they were even better with the above-mentioned seasoning. They were a bit addictive after that. I just wish they weren't overcooked. And the seasoning was so good we bought some to go home. Can't wait to try it at home, and not just on fries. I think it could really jazz up chicken.

When we had discussed S'nS earlier with friend Terry at Hamburger Mary's, he expressed a preference toward steak fries and their thicker cousins, which I tend to agree with. He wasn't fond of S'nS, they just weren't 'his thing.' However, I think if these fries were cooked better they could be pretty good too, thick or not. I would like to give them a second chance.

The onion rings were okay deep fried beer batter ones, that The Bride liked, but I wasn't thrilled by. To wash it all down she got a Salted Caramel Pretzel shake and I got a chocolate one. The shakes were awwwesome. They alone would worth the trip back down to Florida. Steak 'n Shake was not what I expected at all, but it was a pleasant surprise. I'd come back. Thank you all, for the unique recommendations.

French Fry Diary 480: Zapp's Voodoo Chips

Former oil man Ron Zappe started his potato chip company in the 1980s when his old business was going bad. Headquartered in Louisiana, Zapp's specializes in local flavor style chips like Spicy Creole Crawtator, Cajun Dill Gator-tator, and of course, the dreaded Voodoo chips.

I had tried the regular Zapp's New Orleans Kettle Style potato chips before, but had wanted to try the Voodoo chips at some point. I guess my hunger was answered, twice. The bag o' rare chips had a bag, and my friend Marni also snagged one for me. Double the supply, these better be good.

The black bag, decorated with multi-pinned voodoo dolls, didn't help. When I opened the bag, the aroma was not good. The taste however was not bad, and definitely had a kick. Seeing how the chips had a definitely seasoned color, and almost barbecue potato chip look, I took a peek at the ingredients.

Other than the usual potato chip stuff in potato chips, there was a little bit of paprika, onion, garlic, and smoke among others. Basically these are glorified BBQ chips, not that there's anything wrong with that, 'cause these aren't bad. Their kettle cooking make for an excellent crunch and dipping shape.

Zapp's Voodoo chips are quite good. I'm glad I have double the chips. Thanks to The Bride, and to Marni!

Lone Star State Fries

Lone Star State Fries are big and spicy, just like Texas, the Lone Star State. Serves: 4

Ingredients: 1 tablespoon paprika, 1 teaspoon chili powder, 1 teaspoon salt, divided, 1/4 teaspoon black pepper, 6 potatoes (about 2-1/2 pounds), with skin on, 2 tablespoons peanut oil

Instructions:

Preheat oven to 425 degrees F.

In a large resealable plastic bag, combine paprika, chili powder, 1/2 teaspoon salt, and pepper. Seal bag and shake to mix.

Cut each potato in half then each half into 4 flat wedges. Add peanut oil and potatoes to seasoning in bag then close tightly and shake to coat well.

Spread potatoes in a single layer on a large rimmed baking sheet. Bake 20 to 22 minutes, or until fork-tender. Sprinkle with remaining 1/2 teaspoon salt and serve immediately.

Notes: Sure, you can peel the potatoes if you want, but we like the extra crunchiness of the skin. Besides, the skin is good for us!

Source: Mr. Food

French Fry Diary 359: Alexia Beer Battered Onion Rings

Now, other than Mrs. Paul's Onion Rings which I just can't find in the frozen grocery section anywhere any more, Alexia makes the best frozen onion rings. They have a panko breading that makes for a perfect crunch. But these aren't either of them, and I'm also not fond of beer batter. That's not good when I haven't even opened the box yet.

Like many potato chips I've reviewed, these rings have a whole bunch o' names. Officially they are "All Natural Alexia Gourmet Quality Crispy Beer Battered Onion Rings with Sea Salt." They also have a number of other adjective-like phrases on the box as well like "made from real Spanish onions" and "craft beer battered." I'm out of breath, and I'm only typing this stuff.

Well, the good news is that they have zero transfats. Tastewise, they are still beer battered onion rings. They are thinner than most however and that equal crispiness. I tried them deep-fried and baked, and other than the former being greasier, there wasn't much difference. They are better than most, and even better with barbecue sauce or sprinkled with seasoned salt or paprika.

Spice Goddess: Homemade Sweet Potato Fries

For today's Food Network Friday we turn to their sister network, the Cooking Channel for "Spice Goddess" with Bal Arneson. In the episode entitled "Craving Menu," she shows us her recipe for Homemade Sweet Potato Fries with Chili Coconut Dip.

TOTAL TIME: 35 minutes
Prep: 15 minutes
Cook: 20 minutes

YIELD:4 servings

Ingredients
• 2 liters vegetable oil
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 2 medium-size sweet potatoes, peeled
• 1/2 cup cornstarch
• Chili Coconut Dip, recipe follows

CHILI COCONUT DIP:
· 1 tablespoon grapeseed oil
· 1/4 cup dried curry leaves, crushed
· 3 tablespoons unsweetened coconut flakes
· 1/2 teaspoon red chili powder
· 1/2 teaspoon ground coriander
· 1/2 teaspoon brown mustard seeds
· Pinch of salt
· Pinch of pepper
· 1/2 cup mayonnaise

Directions

Heat the oil in a large pot with a heavy bottom, or in a deep fryer to 350 degrees F. Make sure the oil level is no more than one-third of the pot as it will rise during the frying process. Mix the cardamom, paprika and salt together in a small bowl. Cut the sweet potatoes into 1/4-inch-thick slices, and then cut the slices into 1/4-inch sticks. Put the cornstarch into a large bowl and add the sweet potatoes, tossing well using your hands to make sure they are well coated. Working in batches, fry in the hot oil until golden brown, 6 to 7 minutes. Drain on paper towels, and then sprinkle liberally with the spice mixture. Serve with Chili Coconut Dip.

Heat the oil in a skillet over medium heat and add the curry leaves, coconut, chili powder, ground coriander, mustard seeds, salt and pepper. Toast until the coconut is golden brown, 2 to 3 minutes. Place in a bowl with the mayonnaise and stir well to combine. Yield: 1 cup.

View the entire recipe here.

French Fry Diary 298: 365 Mesquite Barbecue Potato Chips

Back at one of my favorite places to shop, Whole Foods, I had just picked up a couple burgers from their incomparable meat counter and I was looking for chips to not only go along with them, but also to go on top of the burgers for flavor and crunch. Barbecue flavors are usually the best and I spied something new - 365 Mesquite Barbecue Potato Chips Classic.

Now 365 is the Whole Foods store brand, not that there's anything wrong with that, but like most WF snack products, the bag is just about impossible to open without a scissors. Something really has to be done about that.

These chips are thin regular potato chips, inconsistently seasoned, but not greasy. They have an interesting but pleasant smoky afterburn if you eat more than a few at a time. The seasoning contains a few intriguing wild cards like cinnamon and celery, as well as the usual suspects like cayenne and paprika.

Bottom line, they worked well on my burgers, adding that extra crunch and extra flavor. Yum. Recommended.

Neely's Spicy Sweet Potato Chips

Today's Food Network Fridays focuses on Pat and Gina Neely and their recipe for Spicy Sweet Potato Chips from the "Lunch Break" episode of "Down Home with the Neelys."



You can see the full recipe here. Enjoy!

Guy Fieri's Yucca Fries

For this Food Network Friday we turn again to Guy Fieri, mostly because he's one of my favorite chefs, but also because he knows his fries - even when they're not made of potatoes! Here's his version of Yucca Fries:

Recipe courtesy Guy Fieri

Show: Guy's Big Bite Episode: Mojito Chicken

Prep Time: 15 min
Inactive Prep Time: --
Cook Time: 10 min
Level: Easy
Serves: 4 to 6 servings.

Ingredients
•3 cups canola oil
•1 tablespoon fine sea salt
•1 teaspoon black pepper
•1 teaspoon paprika
•1 teaspoon cayenne pepper
•2 pounds fresh yucca
•1 lime zested

Directions
In medium Dutch oven heat oil to 350 degrees F.

Place all spices in mixing bowl, and combine thoroughly.

Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels.

Season hot yucca fries with spice mixture and lime zest and serve on a warm paper - towel-lined platter.

CopyKat Outback Steakhouse Aussie Fries

There are a few websites out there that specialize in reproducing favorite restaurant meals at home. CopyKat is one of the better ones, and one I was hipped to by friend and fellow food writer Warren Bobrow on his Twitter. Here's their take on Outback Steakhouse Aussie Fries:

Outback Steakhouse Aussie Fries

1 – 2 lb. bag of Frozen French Fries
1 C. shredded Colby Jack cheese (An excellent suggestion is to use the cheese that is
labeled as "Taco Cheese," cheese for Tacos.)
6 pieces of Bacon, cooked

Divide the fries into half, and use the other half later. Heat oil to 350 degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a French fry in there it will cook immediately. If the French fry sinks to the bottom, and barely bubbles, it is not hot enough. Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. (I like to use a Dutch oven). Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done. When all French fries are done cooking, and drained place them onto a platter. Salt the French fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.

Here is what Jane Coyle Suggested:

1 16 oz bottle Ranch Dressing
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. white pepper
1 tsp. black pepper
1 Tbsp. kosher salt
1 Tbsp. garlic powder
1 Tbsp. onion powder

Combine all ingredients and let refrigerate overnight for the best flavor.

The original recipe can be found here, and you can find more Outback Steakhouse Recipes, here at CopyKat.com.

French Fry Diary 207: Red Robin Burger 2010

Recently The Bride surprised me by taking me to lunch at Red Robin Gourmet Burgers, the notorious home of the Bottomless Steak Fries at the Oxford Valley Mall. It made my day completely. Our waitress was Cynthia, very very nice, extra friendly and very quick service, she made this surprise lunch a delight – other than the company of course.

Cynthia recommended the Tower of Onion Rings (as if we weren't going to order them anyway), which she seemed to think was better than their fries. Well, she could be right, except the rings aren't bottomless, but they are hard to finish nevertheless. They are sooo good. Big rings with lots of onion and panko crumb coverings, served with ranch and chipotle. And it's just amazing how they stack them up by size on the tower spindle. Yummy.

I also got a burger (of course) but pay attention, much like In-N-Out Burger, Red Robin also has a secret menu. If you want a plain hamburger with nothing on it, the code words are: Natural Burger. Rock on, Red Robin's (Semi-) Secret Menu.

The Famous Bottomless Fries are steak fries with just a touch of seasoning – and the best part is – that they keep coming. Deep-fried crispy on the outside, hot and fluffy on the inside. If I had to have any complaint, it would be that sometimes they are just a bit too seasoned sometimes. It's a mix of salt, pepper, paprika and a few other spices, but still terrific.

And nothing beats that bottomless thing – and when the refills come, they are hot, hot, HOT! Don't burn your fingers. Red Robin is the place for fries and onion rings, thumbs up for both.

French Fry Diary 152: Five Guys Cajun Fries

I love Five Guys Burgers and Fries. The burgers are better than most fast food places as are the fries, as a matter of fact, they are some of the consistently best franchise fries out there. One of the best things about Five Guys is the simplicity of the menu, including the fries - two sizes and two kinds - and I'd never tried the Cajun Fries, yet.

As friends and family converged on Five Guys for an August Saturday lunch, I felt brave and decided to try the Cajun Fries for the first time. We ended up with two orders as friends and family were game to help with the French Fry Diary experiment. The consensus was pretty unanimous.

The Cajun Fries at Five Guys are the same as the regular fries, natural cuts, but dusted heavily with Cajun seasoning. The seasoning includes, according to the manager on duty, salt, pepper, paprika, chili powder, white pepper, and 'spice.' These are hot, oh so hot. So hot I think I burned the tip of my tongue and the roof of my mouth, yow. I had to suck on ice cubes to cool off.

Thankfully we also got the regular style fries as well for those of us with milder dispositions. And as always, the peanuts and the burgers were terrific, but I doubt I'll be getting the Cajun Fries any time soon. They weren't bad just very hot. There's a time for that, and folks who love that, just not me. I still love Five Guys Burgers and Fries.

Chorizo Hash Browns

Here's one from Serious Eats, posted by Nick Kindelsperger - Chorizo Hash Browns...

"I have a thing for hash browns. I love the crisp edges and the deep oniony bite. This recipe adapted from Gourmet tosses in some Spanish chorizo for some extra meatiness, and some smoked paprika to really bring things home. I wouldn't call this thing light by any means, but sometimes I really need something heavy and filling like this.

"As with most heavy fried-potato dishes, an egg somehow seems to make sense. Too bad I didn't realize that until I took this picture. But just mentally stick a runny yolk on top and we're all set. Oh, and those little black specks are some deeply caramelized onions. I panicked and worried that they'd taste burned, but instead they were truly sweet and delicious."

Check out the recipe here.

Memorial Day Grilled Fries

Special treat this time out, folks. A recipe from me, cobbling together a few ideas from here and there, and geared for this weekend's Memorial Day barbeque.

We took russet potatoes, cut them lengthwise, then again, and then again, so they were similar to long potato wedges. Next we threw them in a big bowl and dowsed them in about a half cup of olive oil. Next some salt, pepper, seasoned salt and paprika were thrown in. Then with bare hands you toss the potato wedges like a salad so that all the potatoes get the mixture on them.

For the next step put the bowl in the microwave for five minutes. We're looking for that almost baked potato consistency, but not quite, because the finish is what makes this recipe a barbeque holiday treat. Next stop is the charcoal grill to get those amazing grill lines and make them golden brown. Plate them and enjoy, crispy grilled on the outside, soft hot baked potato on the inside. Mmmm... Happy Memorial Day!

Brian Boitano's Pimp My Fries

This week on Food Network Fridays we're featuring my favorite new Food Network star, Olympic ice skater Brian Boitano.

His show "What Would Brian Boitano Make?" is seen Sunday afternoons on the network and is a lot of fun. Boitano's over the top, funny, and believe it or not, down to earth style make it a pleasure to watch. And the recipes rock as well.

The most recent episode, "Guy's Ride," features the favorite fried food. Brian's 'Pimp My Fries' is a double-fried treat that proves that the man knows his way around a French fry. You can check out his recipe here.

And yeah, the title of the show is a play on the song "What Would Brian Boitano Do" from "South Park." For me, that just makes it that much cooler. You go, Brian!