Nothing Sweet About Them
Nuclear Take: McDonald's French Fries Suck
The day I discovered the true nature of sweet potatoes started innocently enough.
My mom was on a health kick where she'd decided that sweet potatoes were better than white potatoes. I decided to give them a shot. I figured they were just the orange cousins of the vegetable I had so long relied on for comfort and sustenance.
Don't Eat Potatoes
"Have you ever seen a puppy encounter snow for the first time? He burrows his nose into it with this look of perplexity and sheer delight because he can’t understand where this white thing came from. It was like that for me.”
The Brilliance of Baked Potatoes
We've all been there: a stomach full of potatoes, a heart warmed by potatoes, and yet, you've still got a full bag of potatoes. Luckily, when you're sick of eating them, potatoes have about 4 million other uses. Here are my fav five.
The Best Fries in the US
One of the most simple ways to consume my favorite vegetable, the baked potato works like the chips in nachos — great by itself, even better with toppings.
If it ain't broke...
Compiling listings from The Daily Meal, The Food Network and Food & Wine, I present a map of the best fries in the United States. Enjoy.
Beware the Imi-Taters
While I was researching Tater Tots last week, the internet told me that tots were hard to make and that even high-end restaurants often opted for the original Ore-Ida rather than making their own.
I could have spent my day applying for internships or catching up on political science reading, but instead, I spent like, 3 hours in the residence hall kitchen proving the internet right.
Tots take forever to make, and the results are, in a word, disappointing. In three words: blobby hash browns.
Welcome to Peeled.
Before 1954, the irregular potato shavings left over from french fry production were fed to livestock or simply discarded.
Frustrated with the waste, brothers F. Nephi and Golden Grigg decided to do something about it.
And so, the Tater Tot was born.
Mashed. Baked. Scalloped. Fried. Sauteed. Boiled. Roasted. Tater-totted.
We don’t spend enough time considering the versatility of the potato.
This blog is devoted to doing just that.