French Fry Testing – All About Spices


When I agreed to work with Alexia Foods on the “Reinvent a Classic” challenge, I never would have imagined the sheer volume of potatoes I needed to consume over a three week period. I tested them fried and baked. I tried them in crinkle, shoe string, wedged and waffle shapes. I’ve even tried flavor ideas in different cities while traveling.

The flavor testing portion of the challenge is coming to an end. I’m thrilled to say a final submission to Alexia Foods is so close…I can taste it. (Pun intended). Look for my announcement post this week.

Something unexpected occurred during my flavor testing experience. I expanded my views on dried herbs and spices. Plus, I learned new ways to combine spices to create a much more robust flavor profile.

Here are a few herbs and spices to consider the next time you decide to consume nearly three pounds of potatoes in three weeks like me:

  • Chipotle Powder: Offers a hint of spice with a robust smoky flavor. It also adds a bit of red tint when tossed with the potatoes.
  • Wasabi Powder: I was pleasantly surprised by this spice. I expected the powder to add a lot of heat. It actually added warmth instead. Also, the powder is so fine it tended to dissolve when I tossed the potatoes in olive oil.
  • Dried Parsley: I discovered I actually like dried parsley over fresh. The flavor is a little more concentrated and should be used sparingly.
  • Dried Chives: Unlike parsley, I prefer snipping fresh chives on top of baked potatoes with sour cream and butter. Fresh chives didn’t hold up in baking however.
  • Dried Oregano: The minute I add this herb to any dish, thoughts of Italy enter my mind. It’s quite potent in dried form. I highly recommend reducing the quantity when the recipe calls for fresh. I actually omitted it from my testing because the flavor dominated the other herbs.
  • Dried Dill Weed: This is probably my least favorite dried herb. I found it only worked well when blended with a different spice.
  • Onion Powder: Don’t be confused with onion salt. They are completely different. Onion powder is a nice way to add a hint of onion flavor without all the chopping and tears.

Disclosure: In accordance of FTC guidelines, Alexia Foods is providing a financial endorsement during the “Reinvent a Classic” promotion. The views and opinions discussed in this post are that of the author.

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