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Posts Tagged ‘French Fries’

Ore-Ida Country Style French Fries Review


Ore-Ida French FriesStarted in 1952 in a small town on the border of Oregon and Idaho by local entrepreneurs the Grigg Brothers, Ore-Ida has become one of the largest processors of potatoes in the world.  Inventors of the tater tots.  Sold to Heinz in 1965.

They currently make about 50 different types and sizes of frozen potatos, and I picked up the “Country Style French Fries”, which are touted to be lightly seasoned with skins.

I rarely buy frozen (or any kind) of fries anymore, but was in the mood to try these.  I do love the tots, always my first choice on menus that offer a choice of  ‘taters.

These were OK, whatever the ‘seasoning’ is, I couldn’t taste it.  One of the ingredients on the bag is “potato flour’, and I have no idea what the purpose of that is.  Besides potatos and oils, the other ingredients are salt, flavorings and color.

There was a story in the last couple days that McDonalds is dumping Heinz Ketchup after a 40 year marriage.  That must be a chunk of revenue.  Maybe they can start packing ketchup packs with the Ore-Ida fries?  It’s funny that as long as they have owned it, there has been no (that I am aware of ) cross promotion between Heinz and Ore-Ida.  Why not a special “French Fry Ketchup”.  Certainly a better idea than when Heinz put out ketchups in funky colors!

Remember this commercial for Heinz Ketchup, behind the talented Carly Simon tune?  The point was it was so thick, it took forever to come out of the bottle.  Apparently something has changed, as it runs out like water now.  It’s a shame that’s changed.


Ore Ida Country Style Fries

Baked 22 minutes, 425

Ore-Ida Country Style French Fries Review




Red Robin Frozen Fries


Red Robin Frozen FriesI’ve puked out a lot of words on restaurant brands in grocery stores, just use our search box at the upper left to find articles on Steak N Shake, Fatburger, and many more like products. Seems like restaurant brands will eventually take over the aisles —-  I’ll have to switch to a better class of grocery store.

Today I tried frozen fries with the Red Robin brand. For some reason, they are not bottomless like at the restaurant – you will run out at home. The label says “seasoned steak fries,” and that is an apt description.  They tout using Red Robin’s exclusive Seasoning, and  the product is made for the company by food giant ConAgra (Slim Jims, Hebrew National, Swiss Miss, Hunts, Wesson, blah blah blah).

It’s funny,  it’s an accident that I got them. They were crammed behind the frozen fries from Rallys/Checkers at the store. (Lately, I have been hearing all sorts of tales about  how food company reps screw with competitors – I know of one pizza company that is often the victim, having their boxes crushed, thawed and refrozen – poor guys). I would have passed on the Rally’s in any case, once I saw the package, they look like one of those extruded fry products, not my personal preference.

Kind of “unusual” or “atypical” at least, the heating instructions for the Red Robin fries – 425 for 30 minutes if you’re doing  the whole bag. Seems long, but I always follow the directions the first time. Came out OK at the required heat and time. Pictures below of both raw and baked.  Here’s a couple of funny points.  I have seen a couple of reviews of this product saying that they were WAY spicier than the restaurant ones, even to the point of nearly being inedible. I didn’t find that to be true, and I’m a pussy about spice ‘heat.’ At least my bag contents were ‘gently seasoned’ with a pretty typical version of seasoned salt.  (Although when you look at the pic of the unbaked taters, they do appear to have heavy seasoning).

BUT.   As I said earlier, I passed on the Checkers because they were an extruded product, and DAMN, so were these.   What are extruded fries? They make a potato slurry, kind of like a wetter version of mashed potatoes, and push the slurry through a mold to make fry shapes before frying. The result is a fairly crispy outside, and a very soft inside.  To me, they just bare no resemblance to POTATOES, but I know they are very popular with many people.   I report.  You decide.

It’s a 22 ounce package, price should be under $4 at your store. Or Wal Mart. Package lists 26 different ingredients to make these “potatoes with salt.”  And BTW?  I hate that the restaurant  segment is taking over the grocery store.

Red Robin Frozen Fries


Red Robin Frozen Fries

Unbaked Fries


Red Robin Frozen Fries

Baked Fries






Red Robin Frozen Fries


Boardwalk Fresh Burgers and Fries Review

Boardwalk Fresh Burgers and Fries

Storefront, Tigard, OR

I am kinda tired of the word “fresh.”   Also, if you’re counting, “new,”  “but wait..”, “natural”, and “you may have won.”

Boardwalk originated on the Atlantic City boardwalk (New Jersey), selling “fresh, hot fries”.  Period.  They launched a couple other locations, and recently, went into the franchised burger and fry biz.  Excited yet?  Me, too!   Because lord knows there ain’t enough burger franchises.

I recently hit their Tigard, Oregon, location, in a strip mall a mile and a half from the nearest interstate.  No street signage, other than an occasional blip on the mall’s electronic sign, so it’s in one of those locations where you would have to be seeking it out, or find by accident.

(Spoiler alert, I have an attitude today).

I went to try their signature fries.  They come in three sizes, which are all ample portions, I conservatively chose the medium at $3.19, and it was too large for me to finish.  “Sides” are available, a “cup” (and we use that word loosely) of chili, cheese, or brown gravy at .75 a pop.  I went with the gravy.

The fries are “fresh” cut, and fried to a light crisp, with a modicum of salt.  On the condiment stand, in addition to ketchup, Boardwalk offers apple cider vinegar, Old Bay Seasoning, and Cajun seasoning, all at no extra charge.

The fries were pretty good. Better than 90% of most fast food fries.   They went well with ketchup, for me, the apple cider vinegar was too much, might be an East coast specialty, not sure, I’m more used to malt vinegar with fries.  It was nice to have access to Old Bay, which I personally like; you’ll find it common to seafood places up and down the eastern seaboard.   Most homes in the Northeast have a can at the ready.  A peculiarity of Old Bay is it tends to cake in the can, so serving sizes can end up being a surprise.  I am guessing it doesn’t contain as much (????) as my usual savory seasoning, Tony Chachere’s.  No matter.  It worked with the fries, and the fries with ketchup, not so much with the gravy or vinegar.

The brown gravy is………well, here’s one of those phrases I hate….  It is what it is.  Doesn’t taste as “floury” as most commercial preparations, but does have that under taste of “beef flavoring,”  as one would experience in a soup base or bullion.

It’d be good in larger quantities with the requisite squeaky cheese curds to grow up to become a full-fledged poutaine.  That I’d like.

 Boardwalk Fresh Burgers and Fries


National French Fry Day – News from Wendy’s


This just in from Wendy’s, in honor of National French Fry Day, tomorrow, July 13.

In honor of National French Fry Day on July 13, Wendy’s examined the growing phenomenon of dipsters, those who dip their fries into a Wendy’s Frosty. Yummm!

The combination of the sweet cold Wendy’s Frosty and sea salt hot French fries trend is on the rise—in fact, a recent national survey* revealed that 1 in 3 Americans (33%) have dipped a French fry into a Wendy’s Frosty. And more than 263,000 people online are talking about this!

The survey also found:

  • Dipsters are typically young and hip! Two times as many 18 – 34-year-olds dip their French fries in a Wendy’s Frosty versus 45 – 64-year-olds.
  • Families have jumped on the dipster wagon—nearly one of every two families (47%) have plunged their fry into a Frosty.
  • Women are as likely to dip their fry into a Wendy’s Frosty as more traditional condiments like mustard, while 18 – 24-year-olds are more than twice as likely to dip their fry into a Wendy’s Frosty versus mustard, mayo or vinegar.

(*based on survey of 1,000 Americans via Omnibus on X date)


Portland, OR – Renner’s Grill Experiments on Us


Renner's Grill, Portland, Oregon

Renner's Grill, Portland, Oregon

Mrs. BurgerDogBoy and I were invited by the affable owner of Renner’s, in Multnomah Village, to stop by and do a taste test on some new food he’s playing with.  No, it wasn’t a “blind” taste test, but I can tell you honestly, one of those came later in the night. (Inside joke).

Marshall was playing with different burger and fries recipes, and we were delighted to be his lab rats. First came two different orders of fresh cut fries, sprinkled with sea salt. One was twice-fried, (as masters say one MUST do for great fries), one was not. Both were made with Yukon gold taters. The twice-fried got two thumbs up from us, even though it took us eating two giant baskets of ’em in their entirety to make that decision. (OK, we didn’t NEED to eat two baskets, we WANTED to). The fry intake was lubricated by one of Renner’s generous pour Lemon Drops for Mrs. BDB.

Next up, Marshall laid on the burgers, and laid them on thick. Thickburgers. 6 oz of lean ground, a fine dense grind, topped with two hefty slabs o’ cheese, crisp lettuce, tomatoes, purple onion, garlic aioli, nestled between a bakery soft, sesame-studded, grilled brioche. And with another mound o’ fries, this time from the Russet family.

I was in burger heaven. Even Mrs. BDB, who severely limits her annual burger intake (balancing me, I guess), enjoyed the mass o’ meat.

Renner’s is a great neighborhood hangout all on its own, but they are working hard to develop some new signature food items;  I’m not privy to which of these items, if any, will end up on the menu.   I’m just a lab rat, not a confidante!  So you’d best check in there 3 or 5 nites per week to see what’s up.

Tell them Mr & Mrs BurgerDogBoy sent you. That may not get you any special treatment, but it will us!

Renner's Grill, Portland, OR

Renner's Grill, Portland, OR


Amsterdam, NL – Burger Bar’s Fries


Since Belgium is next door to the Netherlands, and Belgians invented the french fry (and Smurfs), it makes sense that fries would be a popular snack in the Netherlands, and it’s one of those things you can seemingly get anywhere, including many window-sized fries only shops.

Belgian fries are twice-fried, thick-cut, and these days are offered with a wide variety of dipping sauces, everything from lowly mayo to exotics like satay.

It wasn’t quite yet burger time, (tho I regretted it wasn’t later) and we were walking by a place called “Burger Bar”, looked enticing, so we decided to get an order of fries each, to munch on as we strolled the city.

We each ordered the “small”, and Mrs. BDB took mayo with hers, and I took spicy garlic. Neither of us were disappointed, and both of us were glad we ordered the small size.

There used to be a fries place on the Santa Monica promenade, called “Benite’s Frites”, I thought it had great expansion/franchise opportunities, but apparently not, since it’s long gone. They also offered fries in small, medium, large, and one sauce came with the order, and you could buy others for (at the time, I think) a quarter each.

I’m sorry I did not get back to Burger Bar for the star attraction, as they offered a choice of Irish or US beef, or wagyu, in small, medium, and large, as well. Bun choice was sesame white, brown, or Italian Boule, and any number of toppings could be purchased, bacon, all manner of cheese, mushrooms, fried egg. The wagyu burger with bacon and cheddar would have clocked out of the register at $16 USD, a more than reasonable price.

Burger Bar has a couple of locations in the inner city, I’ll be sure to get there for real meal next time.

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