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Subject: Potato Wedges/ Western Fries?
Newsgroups: rec.food.cooking

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From: paschal 
Date: Thu, 20 Dec 2001 14:08:05 -0500
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I've been trying for years to find a "copy-cat" recipe for a wedge-type
french fry that used to be sold in a little fast-food place in Laurel,
Maryland.  I think the place was just called "Western Fries", and it 
disappeared several years ago.

The potatoes were dredged in something with a distinct flavor of
celery in it.

Does anyone know of a recipe for something like that? I've looked
everywhere and can't find anything that sounds right.

Thanks!

-P.

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From: "Bill" 
Date: Thu, 20 Dec 2001 14:28:29 -0500
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This probably isnt what your looking for but I like to make potatoe wedges
and toss them in a mixture of olive oil with a little celery salt and
glarlic powder and then roast them on the Barbecue. their pretty good

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From: Richard W Kaszeta 
Date: 20 Dec 2001 13:40:19 -0600
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paschal writes:
> The potatoes were dredged in something with a distinct flavor of
> celery in it.

I've never had what you mentioned... but if I were to take a wild
guess, I'd try Old Bay seasoning to duplicate it.

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From: orwell[at]home.com (orwell)
Date: Thu, 20 Dec 2001 20:21:20 GMT
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paschal wrote:
>I've been trying for years to find a "copy-cat" recipe for a wedge-type
>french fry that used to be sold in a little fast-food place in Laurel,
>Maryland. 

Richard Kaszeta wrote:
>I've never had what you mentioned... but if I were to take a wild
>guess, I'd try Old Bay seasoning to duplicate it.

I live in Columbia, MD, just up the road from Laurel.  The Pizza-Boli's chain 
still offers "western fries" on their menu.  What they serve is definitely NOT 
Old Bay based.

Their western fries seem to have a thin batter coating.  Is that what you 
remember?  

If so, maybe an email to them might help....  http://www.pizzabolis.com/.

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From: debbiegrrrl[at]aol.com (Debbie)
Date: 21 Dec 2001 05:28:52 GMT
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Would either of these help?

Mojo Potatoes

6 Large baking potatoes
2 cups all purpose flour
1/2 teaspoon cayenne
2 teaspoons thyme
salt and pepper
about 1/2 cup milk
vegetable oil for frying
.
Bake potatoes at 425 for about 1 hour and 15 minutes. Let cool. Cut each
potato into 6 wedges. Stir together the flour, cayenne, thyme, salt and
pepper to taste. Dip each potato wedge into the milk and then dredge
thoroughly in the seasoned flour mixture. Heat oil to 375. Deep fry wedges,
without overcrowding for about 1-1/2 minutes until crisp and golden. Drain
on paper towels and serve.

Batter Dipped French Fries

1 bag frozen plain French Fries
Plain flour

Batter
1 cup boxed pancake mix
2 cups club soda

Seasoning
1/2 tsp. black pepper
1/2 tsp. ground ginger
1/4 tsp. dry mustard
2 Tbs.  seasoned salt

Prepare batter.  Combine seasoning mixture and store in a tightly covered 
container. Allow 1 tsp. seasoning (we use much more) for each cup of prepared 
batter. Without thawing, open bag of fries and dust them lightly but evenly in 
flour, letting them dry on waxed paper lined cookie sheet for a few minutes. 
Coat the floured fries evenly in the batter and fry in small portions @ a time 
in 385 degree oil @ least 2" deep in pan. Turn fries once to brown evenly. 
Remove with tongs to drain on paper towel lined plate. Serve at once. The
batter
can be repeated as needed to coat the frozen fries. 

Fajita Fries- Add 1/2 tsp. ground cumin in each cup of prepared batter that 
includes the seasoning mix given above. 

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From: Dimitri 
Date: Thu, 20 Dec 2001 19:50:17 GMT
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paschal wrote:
> The potatoes were dredged in something with a distinct flavor of
> celery in it.

Have you tried this?

Beau Monde Seasoning adds a hint of onion and celery to any savory dish. Use
it as an all-purpose seasoning during cooking or at the table.

Get You Started Beau Monde Seasoning goes well with poultry, fish,
vegetables, dressings, and sauces. For an easy low calorie dip, blend Beau
Monde with cottage cheese or plain yogurt along with a bit of minced green
onion and your favorite herb. Try rubbing the skin and cavity of chicken or
turkey with Beau Monde Seasoning before roasting.

Maybe the Beau Monde used as an additive (seasoning) to flour.


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