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Exploded Potatoes Recipe?

Discussion in 'TUG Lounge' started by Jimster, Aug 24, 2006.

  1. Jimster

    Jimster TUG Member

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    Does anyone have the recipe to Exploded Potatoes served by Frisco's in the Washington DC area?
     
  2. Jestjoan

    Jestjoan TUG Member

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  3. philemer

    philemer Tug Review Crew: Rookie TUG Lifetime Member

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    Sounds like it might be the same as 'twice-baked' potatoes. Try a google for this. Sounds good. "Honey, could we have twice-baked potatoes for dinner?"
    DUCK!!

    Phil
     
  4. debraxh

    debraxh TUG Member

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    I googled with no luck. What are exploded potatoes?
     
  5. grest

    grest Tug Review Crew: Rookie TUG Member

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    Ditto...must be one of them fancy la-de-da gourmet things:)
    Connie
     
  6. Jestjoan

    Jestjoan TUG Member

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    close.........

    But without question, the best part of any trip to Frisco's is a treat they call the "Exploded Potato." The medium is enough to be a meal on its own; I wouldn't want to run up against a large. Baked potatoes are chopped, skins on, into bite-size bits and blended with bacon, butter, sour cream, chives and we can't guess what else. It's decadent comfort food at its very best. The flavor is beyond any french fry or potato salad you'll try. We would attempt to recreate the Exploded Potato at home, but we're thinking our arteries would appreciate it if we didn't try.

    From Frederick Eats
     
    Last edited: Aug 25, 2006
  7. MULTIZ321

    MULTIZ321 TUG Member

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  8. Jimster

    Jimster TUG Member

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    potatoes

    I would still like the recipe if anyone knows it. LOL It is not a twice baked potato as it would put that to shame. Yes, it is a special dish from Friscos!
     
  9. debraxh

    debraxh TUG Member

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    Sounds pretty yummy, but I'd like to add cheese :eek:
     
  10. Cat

    Cat TUG Lifetime Member

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    It would appear that you're not going to have much luck, as I understand it's a closely guarded secret that many have tried to glean for years, without any success.
     
  11. Janis

    Janis TUG Member

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    The secret ingredient they add is the Ranch Dressing that they serve with the salads at the restaurant.
     
  12. MULTIZ321

    MULTIZ321 TUG Member

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    Janis & Jimster -

    It appears that you've both eaten and enjoyed the elusive recipe of exploded potatoes. I'm curious - I've read various desciptions in reviews - e.g., "homefries on crack"; "warm potato salad"; and Jestjoan's descripiton from Frederick's Eats - "Baked potatoes are chopped, skins on, into bite-size bits and blended with bacon, butter, sour cream, chives and we can't guess what else. It's decadent comfort food at its very best. The flavor is beyond any french fry or potato salad you'll try."; and lastly, Janis' mention that they have "Ranch Dressing".

    Does the Frederick's Eats description include many of the ingredients that you think are in the recipe?

    Thanks
    Richard
     
  13. Jimster

    Jimster TUG Member

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    Food

    Yes, many of the items mentioned are included. Part of the issue is what they do to the potatoes before they deal with the ingredients and I'm not sure of that. Also when you walk near the kitchen you see a very impressive inventory of herbs and spices. I'm sure they add their own ingredients and make large batches of them. I read one blog of a person that says she has tried many many times to recreate the recipe but with no success. My guess is it is a family secret but I thought I'd ask to see if others knew exactly how these were prepared.
     
  14. Cat

    Cat TUG Lifetime Member

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    It's a "trade secret" in the commercial kitchen, practiced by top chefs, when making potatoes to do the boiling or parboiling (depending on their treatment when combined with other ingredients) in de-fatted chicken stock. Adds a whopping uppercut of flavor.

    In fact, I often do that when making plain boiled potatoes to accompany a roast or chops. It draws raves. Rich in flavor, but practically zilch in calories.

    Although I've never had them, there's a shot that this might be a practice to contribute a super-flavorful canvas upon which to paint the other ingredients.
     
  15. Janis

    Janis TUG Member

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    It sounds pretty close. Although, I don't really taste any sour cream in it. Plus, they are kind of greasy - so I'm thinking oil instead of butter. I'll have to go conduct some additional research this week (!) and let you know what I taste.
     

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