Frozen Potatoes - Let Me Count The Ways (New Ways) - New Horizons in the Kitchen Blog at - 312834

New Horizons in the Kitchen

Frozen Potatoes - Let Me Count the Ways (New Ways) 
Oct. 13, 2013 1:21 pm 
Updated: Oct. 18, 2013 5:05 am

I think back to when I first moved out on my own and what I was eating then.  Tthe first things that come to mind are french fries and Chef Boyardee Pizza (in a box, not even frozen like today’s pies).   I actually think I was using Ore-Ida even back then, but you certainly didn’t have many options.  But now, WOW!  When I see what’s available today from Ore-Ida, I’m blown away.

Sure, we all know how great french fries are with a hamburger or a sandwich, but I wanted to step outside the box a little.  Yes, we always serve them as a side dish, but I’d like to share with you a few other ways I used some of Ore-Ida’s many products over the last several days, and this is not rocket science, folks.

There are not only tater tots now, there are Crispy Crowns, Onion Tater Tots, Mini Tater Tots, and more.  Typically I would eat tater tots for breakfast.  So I thought let’s try incorporating Mini Tater Tots into a scrambled egg mixture for a breakfast pizza, and I ended up with Breakfast Pizza with Mini Tater Tots (now how creative is that name?).

Now moving on to french fries, there are over 20 different kinds of frozen fries on Ore-Ida’s website.  I was introduced to Poutine when I was in Canada last summer.  Had poutine for lunch, along with a cup of lobster bisque...delish!  Poutine is a traditional Canadian dish made with french fries, beef gravy, and cheese curds, and it is yummy.  I’ve never seen cheese curds in my area, so I checked Allrecipes, and sure enough, there was a recipe for Poutine using shredded cheddar.  I had some tasty beef gravy left from a pot roast, so this was a good way to use up a leftover.

Have you ever thought of using a crispy french fry as a dipper instead of a carrot/celery stick or a french fried onion ring, for example?  Well, it can work.  I thought of the different type sauces you’re served with french fried onion rings, so why wouldn’t this work for fries, did?  I found Dipping Sauce on the AR site, and  I used Ore-Ida’s Simply Cracked Pepper and Sea Salt French Fries as the dippers.

Next dipper was using crispy steak fries instead of tortilla chips for Individual Mexican Layered Dip.  I’m already thinking Cinco de Mayo next year, and how great these will look on a buffet table.  Use your imagination, just layer some of your favorite ingredients into a glass/cup, and serve with firm, crispy steak fries.  I used some disposable plastic cups that I had on hand from the Dollar Store (10 for $1.00), so no clean up.  You can make these early in the day, refrigerate, and then all you have to do is bake the fries, and insert them into the layered dip.  

I’ll never tire of french fries with hamburgers, that’s as All-American as apple pie.  But I now know I’ll  be using frozen potatoes in many new and different ways.  I haven’t even addressed hash browns yet, but I have a few more simple ideas in my head that I want to try. 

You can check out to see all of their products.  And don’f forget to check out some of their recipes while you’re there, that’ll get your creative juices flowing.  I’m sure you’ll be thinking of new ways to incorporate frozen potatoes into your family’s meals, just as I have.

I am an Allrecipes Allstar Brand Ambassador

(a voluntary position), and I’m not compensated for my work

with  Products were provided by

Ore-Ida and were only used for my participation in this

project.  The reviews, content and opinons expressed in

this blog are purely the sole opinions of

lutzflcat in her New Horizons in the Kitchen blog.

Oct. 13, 2013 3:20 pm
Great blog and photos! Now I need some fries, or pizza, or dip, hmmm...decisions, decisions.
Oct. 14, 2013 3:21 am
All good stuff, for sure. Have a great day.
Oct. 14, 2013 2:46 pm
I'm Irish, need I say more? LOL
Oct. 15, 2013 5:08 am
I'll bet you could show me how to "...count the ways!" Thanks for stopping by.
Oct. 17, 2013 1:12 pm
Your food always looks so beautiful!
Oct. 18, 2013 5:05 am
Thanks, Kim. Sunlight helps a lot, but that's coming to an least for a while.
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Cincinnati, Ohio, USA
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Lutz, Florida, USA

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Jun. 2010

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About Me
Retired from a high-stress sales career which involved lots of travel. I now have the time to relax, turn off the alarm clock and sleep in, read a book, magazine or the newspaper (every day, not just Sunday) and, most importantly, take in everything that the Florida lifestyle offers, and that's a lot! And, finally, I have the luxury to really pursue a lifetime passion, cooking.
My favorite things to cook
Enjoy all kinds of food and cuisines, and I literally can't think of one food that I would refuse to eat. And that even includes liver (don't like cooking it, but sure like eating it). I love good food, but you won't find me making a recipe that has 40 ingredients. I just don't have the attention span for that.
My favorite family cooking traditions
My husband's grandmother was from Bavaria, and his mother learned to cook many of her old-country recipes which she then passed on to me. Our traditional Christmas dinner is sauerbraten (which marinates for at least five days) with gravy, homemade egg noodles sauteed in butter, potato balls (which float to the top of the boiling water if prepared correctly), sweet and sour red cabbage, and freshly cooked apples (gotta have something healthy). It's an exhausting meal that literally takes all day to prepare, but it's worth the effort. Yeah, I know it's also a carbohydrate nightmare, but what the heck, we only have it once a year.
My cooking triumphs
Mastering the Christmas sauerbraten meal was a victory. Also, making homemade goetta, a breakfast meat from Cincinnati. My version is made with all pork, equal portions of boston butt and loin. Today's goetta in Cincy has beef in it, as does the recipe on this site, but I'm sticking with ALL pork. It is totally unhealthy for you, but it's a treat, and I don't make it often.
My cooking tragedies
There have been a number over the years like the potato balls mentioned above just disintegrating into a puddle of potato shreds. There's no recipe, it's just a matter of "feeling right" when you're mixing. Not long ago, I made a peach pie and got so caught up in trying to make the pie crust work that I forgot to add the dry ingredients (sugar, flour, cinnamon, etc.) to the peaches that were sitting in a bowl on the counter. Cooked it anyway, it was ghastly, and then threw it away. My ongoing tragedy is making pie crust. There must a black cloud hanging over my head when I'm making pie crust because I ALWAYS have problems. But I'm not giving up, one day this tragedy will turn into a triumph and be listed above!
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