Here’s the truth, the whole truth, nothing but the truth so help me Fries, I abhor fast food fries. I’ve gone so long without them my taste buds have remembered what real potatoes taste like and fast food fries are not it. McDonalds fries actually are the worst and in my opinion. To me they taste like salty, chalk paper. I don’t know what they do to potatoes to change their texture but there is a very distinct difference in their fries and natural potatoes. I know there are some die hard MickyD fans out there that may think I’m just a fast food hater. I promise you, if you stop eating fast food for six weeks, you’ll notice the differnce. If you dno’t believe me ask Mr. Sweet Butter. He’s been a die-hard McDonald’s fan forever and a week and it was a bone of contention between the two of us when we needed to eat on the run. Most of the time it meant I chose to go hungry so he could have his double cheeseburger and french fry fix. My choice.
Up until the time we moved in February we lived a mile from the nearest Golden Arches and therefore it was regular fare in his diet. Now the nearest McDonalds is several miles from the house and Mr. Sweet Butter recently when through an extended period of time where he didn’t have his fast food fix. A couple of weeks ago he picked it up on the way home and within an hour he was telling me how ill he felt and that it just didn’t taste good.
If I have fries, they are practically guaranteed to be made fresh by my own hands.
Believe it or not this recipe is still one that I’m toying with but the base combination was very delicious and does nicely. It was inspired from a meal Mr. Sweet Butter had when we had a lunch date a couple of weeks back.
There is this amazing restaurant up the street called “Grille 54” and when I say it’s amazing I mean… it’s AMAZING. Their hamburgers are made from beef ground fresh every day from New York Strip steak. Seriously they don’t buy frozen burger beef.
They create their own menus on site and have an incredible sushi bar. They do however buy their french fries. I am not quite sure where but these were the best fries I’ve ever had. Actually they were Mr. Sweet Butter’s and I smiled sweetly while I stole some off his plate. They were really tasty and slightly crunchy. I knew fairly quickly they were coated with Panko breadcrumbs although I had to have several just to be sure. Sacrifice for the cause, I know, I’m a girl scout. I asked our server and she actually didn’t know. That was when she confessed they get them from a distributor.
Not to be sidetracked or discouraged from my apparent new goal I left Mr. Sweet Butter to his lunch and secretly planned to make them myself. Distributor-bibutor. Who needs one of those?
This recipe actually has a cameo appearance in my Crispy Fish Sticks post two days ago. You don’t even have to look particularly careful. There they are in the last finished shots. So you guessed it, I made these two recipes together and yes they both showcase my love of Panko Breadcrumbs.
Frankly I didn’t plan for both recipes to include Panko at the same time but when I think “fish” I think “chips” and when I think “chips” I think “fish”. Just ask any Londoner, they go together like salt and pepper, black and white, Elvis and Costello, Laurel and Hardy. The thing is, I like my fish fried and my chips baked or at the very least lightly fried. And yes, when they are served with fish I call them chips, anything else and I call them fries. ADD remember?
The first time around was pretty much a home run however next time I would grind the Panko to a finer texture in order to allow a more even coat.
Other than that it was easy. I like that these were baked although I’m sure I could have fried them. I was already making fried fish and didn’t’ want to over do it with the oil. Ironically although I’ve had the draft of this post sitting prior to the fish post, one of my favorite readers and fellow bloggers, Becca Looney of “Cookie Jar Treats” just commented how she prefers her fries baked. So Becca, this one is for you sweet lady.
If you make these I would love to know how you altered or spiced them to your liking.
Thanks for spending a spell with me.
- 4 medium potatoes
- 3 tablespoons of olive oil
- 1-2 teaspoons salt
- 1 tablespoon pepper
- 1 teaspoon garlic powder (optional)
- 1½ cups Panko Breadcrumbs, finely ground
- Heat over to 350 degrees
- Peel potatoes and cut into long strips to desired thickness (thinner for crispier fries)
- Rinse potatoes in cold water and dry in clean towels thoroughly. If they are not dry the oil will not stick to them.
- In a large bowl combine oil and spices.
- Add potatoes to oil and coat evenly.
- Add Panko to a flat bottomed pan and add potatoes in batches, coating completely.
- Transfer fries to parchment lines baking sheet and spread in a single layer.
- Bake in center rack for 20-25 minutes or until desired crispness.