Random Tater Pic of the Day #286

Today's Somebody Else's Fries comes from dear friend and frequent FFD contributor Robin Renee. Crinkle cut French fries with garlic powder, cayenne, and truffle salt (plus a tomato and peppers from the garden and volunteer dandelion greens).

Random Tater Pic of the Day #281

Cabanas roasted red potatoes again, this time from day four of our June 2017 Disney Cruise, this time with red and green peppers added in. Mmmm... breakfast potatoes...

French Fry Diary 719: Hampton Inn, Lakeland FL

One of the great things (or not so great things, depending on your outlook) is the complimentary breakfast providing at some chain hotels. Sometimes it's just some old breakfast cereal and coffee, sometimes an actual working kitchen and kitchen staff, but mostly it's somewhere in between. In between is what we had at the Lakeland Hampton Inn in Lakeland FL while we were house hunting recently.

Oh sure, there was cereal, and a variety of bready things with toasters available, but the real star was the waffle making station, for which there was a long line. Hidden away in a corner of the kitchen area though was a covered hot plate with omelets and breakfast potatoes. I was happy.

The breakfast potatoes were redskin chunks with peppers and onions mixed in. They were quite hot with a spicy and buttery taste, made just right, a little crisp but with a soft but firm center. I got two servings they were so good. I feel like I found the pot of gold under the rainbow. Great breakfast to start a full day of house hunting, hopefully I'll find a house as good as these potatoes.

Random Tater Pic of the Day #225

Always a highlight of the Disney Cruise, the breakfast potatoes, made with red potatoes, red and green peppers, and onions. Awesome, always the best.

Random Tater Pic of the Day #179

More breakfast potatoes, these are from Cabanas, roasted redskin breakfast potatoes with crispy onions and peppers - from the TCM Classic Cruise on board the Disney Magic. Mmmmm...

French Fry Diary 579: Hilton Garden Inn, Bridgewater NJ

The Hilton Garden Inn in Bridgewater NJ is where we stayed for, and where we attended, the NJ DIS Meet Weekend, both this year and last. There are tables and a bar off of the lobby, and apparently a restaurant too, called The Great American Grill according to the Guest Services Directory. They also claimed a breakfast that included potatoes - so that was where I was headed Saturday morning.

For $10.95 you got a hot buffet style breakfast that included French toast, bacon, and potatoes. A chef would also make omelets or waffles at your request. The French toast was pretty good, but the bacon had that cooked earlier and sat for a while vibe. As I was there a couple minutes after the place opened, the bacon was not a good sign.

The potatoes looked good so I had higher hopes for them. They were natural cut chunks, soft, hot and succulent, and mixed with red and green peppers and possibly onions. They were very good, and lightly seasoned. I would have definitely gone back for more if I thought I could. Nice breakfast.

For more on the NJ DIS Meet Weekend, check out the Make Mine Magic Podcast's special episode on the event here.

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 547: Time to Eat Diner, Bridgewater NJ

This fairly famous diner was chosen as the last day breakfast site for the NJ DIS Weekend Meet. Time to Eat is a landmark in the North Jersey area, and it's a very Greek diner as everyone working there I encountered had thick accents. It was packed as per usual for a Sunday morning as most such diners are. I don't think either the DIS folks or the diner folks had any idea how many of us there would be. We arrived late, so the seating was dicey.

I got my diner usuals for breakfast, home fries and bacon. The home fries were shredded potatoes that seriously needed to be cooked a little bit more. I should have done what the bro-in-law sometimes does and ask them to just deep-fry them for extra-crispness. There were random onions, peppers, and maybe scallions mixed in, but far too few to be on purpose, maybe they just slipped in through sloppy cooking. These home fries also got cold very quickly, or maybe they were just cold to begin with.

This was a big order by the way. Again, there is something to be said about portion size at most diners. A side order is only a small order if it's actually a side to a meal, but a side order without an entrée will be huge. They will not skimp on the potatoes, and you will get a full-sized plateful of them. Don't try to test this with bacon however, you will be sorely disappointed.

While the food was not great, diners are about getting together with friends, not food for the most part. Or maybe that's just me waxing philosophical and making an excuse for the really crappy food. It is always nice to meet new folks, and make new friends. The company and the conversation were pretty good, most of it about, you guessed it, Disney.

French Fry Diary 531: Cabanas, Breakfast, Disney Fantasy

I talked about this free form buffet before when I encountered it on board the Disney Dream. This morning we went there for breakfast before seeing an early morning showing of Planes in the Buena Vista Theatre. After an unlucky couple of days food-wise and no luck find breakfast potatoes other than those awful greasy hash brown slabs, I finally hit the jackpot.

Not only did Cabanas have grilled ham in pieces bigger than a half-dollar, but they had the most succulent and delicious breakfast potatoes I have every had. Big chunks of spiced potato, about half the size of a wedge, mixed in with peppers and onions. I had two servings of these awesome potatoes. Sooo good.

I guess that's a lock then, we'll be, or I'll be having breakfast at Cabanas for the rest of the trip. Those roasted breakfast potatoes are the best.

French Fry Diary 520: The Bro's Flank Steak and Potatoes

The Bride and I spent Labor Day weekend with her sister and my brother-in-law and the nephew down in Maryland. Our busy schedules always seem to keep us from visiting, chilling with family, and watching movies in their great home theater. For purposes of this blog though, on the last evening we were there, the bro made his famous flank steak and potatoes.

This was a simple but delicious meal cooked out on his gas grill, a treasure I was jealous of. The Russian dressing marinated flank steak, that was to die for, was accompanied by a similarly marinated concoction of red potatoes, onions, and green and red peppers, also grilled.

The meal was perfection, clearly making up for a fair dinner the night before and the mediocre breakfast that morning. Clearly I will be spending more time down in Maryland, with the family, the bro's terrific grill and awesome home theater, and more of his flank steak and potatoes.

Pizza Tot Cassarole

Pizza Tot Casserole Recipe

Prep: 10 min. Bake: 30 min., Yield: 6-8 Servings

Ingredients: 1 pound ground beef, 1 medium green pepper, chopped, 1 medium onion, chopped, 1 can (10-3/4 ounces) condensed tomato soup, undiluted, 1 jar (4-1/2 ounces) sliced mushrooms, drained, 1 teaspoon Italian seasoning, 2 cups (8 ounces) shredded part-skim mozzarella cheese, 1 package (32 ounces) frozen Tater Tots

Directions: In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms and Italian seasoning. Transfer to a greased 13-in. x 9-in. baking dish. Top with cheese and potatoes. Bake, uncovered, at 400° for 30-35 minutes or until golden brown. Yield: 6-8 servings.

This recipe and photo courtesy of Taste of Home.

French Fry Diary 392: Sunshine Seasons, The Land, EPCOT

The Bride gets very overzealous when it comes to Disney World. She got it in her head that we had to be at Epcot at god awful o'clock in the morning. Extra magic hours, she called it. It just meant they were open earlier for resort guests. So we rushed out, no time for breakfast, mind you, although I had been Jones-ing for that trademark Disney breakfast potatoes and bacon, and we got to EPCOT when they opened.

After doing Test Track several times (the family, not me, I have a heart condition, remember?) we were all pretty hungry, but we started to realize there wasn't any place to eat for breakfast. After consulting various apps on our iPhones and asking real human Cast Members, we were directed to the food court at the Land. The Land, on my first visit to WDW, and on my honeymoon, had terrific fries but they have since changed them. Same thing with the mac and cheese The Bride used to love. No matter, we were there for breakfast, not lunch or dinner.

The Disney Dining Plan is a wonderful thing. When you are going out to restaurants where you sit down, it rocks. It is highly recommended, especially for those experiences, I love it. However, when trying to decipher the mysteries of what constitutes a snack, or a counter service, and what you are entitled to on each… I swear you need a slide rule. What I eventually got from the Plan for breakfast I don't actually know, but I do know I walked back to my table carrying a tray with bacon and breakfast potatoes.

I was a tad disappointed in the bacon, and the bro-in-law really hated it, but since I had been waiting for bacon for nearly four hours, it was good enough for me. I received a good-sized cholesterol-threatening lump of bacon on a tiny paper plate. No real strips of the wonder food, but more like shredded pieces of it in a big mound.

The favorite fried food came in the form of diced red potatoes with just a bit of onion and pepper, served on the same sized plate as the bacon. They were soft and delicious with golden seasoning. The serving I received was quite small compared to the giant helping of shredded bacon I got, but it was still quite good. Looking at other folks' plates who got the full breakfast, I felt better as I still got much more bacon and potatoes than they did.

Still, all things considered, the family had a good breakfast, and we were all re-energized to go take on Soarin' and the rest of EPCOT.

Rachel Ray's Baked Chili Fries

This week's Food Network Friday is from "30 Minute Meals" starring Rachel Ray. The episode called "Put Me In Coach" features her recipe for baked fresh chili fries. Check it out!

French Fry Diary 262: Cabanas for Breakfast

Breakfast on day two of our Disney Dream trip brought us back to Cabanas. Hitting these places early in the morning is always the best idea as they get crowded very quickly, even Cabanas with its hit and run style buffet. And of course, no matter what kind of buffet, seating is always first come first serve.

On the menu as far as the favorite fried food goes, there were the usual hash brown squares that are barely inedible and did not make the jump to my plate, and the wonderful roasted potatoes that did. I was surprised to them both available. From experience, usually the hash browns come out later in the trip when they've run out of the good potatoes. However, the Disney Dream being so big, they never seemed to run out of the good stuff.

The roasted potatoes are new and red potatoes chopped up into bite-sized chunks, seasoned and baked in a marinade, along with peppers and onions. These are soft and succulent, and along with copious amounts of the magical food called bacon, they are easily the best thing about breakfast on the Disney boat.

Beer-Glazed Potatoes

* Exported from MasterCook Mac *

Beer-Glazed Potatoes

Recipe By : Better Homes and Gardens - October 1998
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes/Skillet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
4 medium potatoes -- cut in 1/2" wedges
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium green sweet pepper -- cut in 1/2" wedges
1/2 cup chopped onion
1/4 cup pale ale, lager or amber beer
1/4 cup beef broth or chicken broth
1 tablespoon brown sugar

In a 12-inch skillet heat olive oil ove medium heat. Layer potatoes into skillet. Sprinkle with salt and pepper. Cook, uncovered, over medium heat for 15 minutes, turning occasionally. (If potatoes being to stick, add additional oil to skillet). Stir in green sweet pepper and onion. Cook and stir gently for 5-10 minutes more or until the vegetables are tender. Add beer, broth, and brown sugar. Cook, uncovered, about 3-5 minutes more or until beef has thickened slightly.

Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm

Paula Deen’s Red Potato Salad

For Labor Day, another favorite picnic dish, this one from Paula Deen at the Food Network:

Ingredients

* 12 cups cubed red potatoes
* 1 cup chopped green bell pepper (about 1 medium)
* 1/2 cup minced red onion
* 1/2 cup extra-virgin olive oil
* 1/3 cup red wine vinegar
* 2 tablespoons Dijon mustard
* 2 tablespoons mayonnaise
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper

Directions

Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.

In a large bowl, combine potatoes, bell pepper and onion.

In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.

Fried Potatoes with Onions & Peppers

Fried Potatoes with Onions & Peppers

4 red potatoes
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 cup chopped fresh parsley

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.

Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper.

Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

The source is The Happy Cooker, posted by Marla in Las Vegas to the Potato-Recipe Yahoo! group.


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