Jun.

26

potato logs

These are for my homies…the fabulous people I went to college with and shared B-Quick potato logs with on so many memorable nights.

I hear everyone else asking…what on earth is a B-Quick potato log?

Allow me to explain.

Back in college, after an SEC game, there was always a great party somewhere in town and after the after party and a bit too many celebratory cocktails, at like 1am, we all headed to this store called B-Quick for the best hangover cure of fried chicken and potato logs.

Now, those potato logs were cooked in the same grease as the chicken and the grease was seasoned from a day of constant frying, so trying to recreate that taste was not easy, but over years of tweaking this recipe my version is pretty close. But, and this is a huge BUT, my version is not fried and they’re still B-Quick good!


To make perfect potato logs: first cut your russets in half lengthwise, then cut each half in two lengthwise, then cut each quarter in two lengthwise. If you need to cut some of the logs once more, go for it, the more the better!


Measure the flour and spices and whisk the mixture really well. I’ve found that it’s the combination of spicy and nutty that give the potato logs that deep-fried-in-day-old grease taste.


Tossing the potato logs in the seasoned flour. I cooked them a bit longer so that the crust would be crispier, but you have to be careful doing that because you don’t want the potatoes to dry out.

Potato Logs

½ stick unsalted butter
2 lbs. russet baking potatoes
⅔ cup unbleached, all-purpose flour
½ cup parmigiano reggiano, grated
1 tablespoon smoked paprika
2 teaspoons mustard powder
1 teaspoon celery seed
1 teaspoon sea salt
¼ teaspoon cayenne pepper
½ teaspoon ancho chili powder
½ teaspoon white pepper

Preheat oven to 350.

Place a half sheet pan (18 x 13) in a preheated oven to get hot, but not smoking.

Wash and scrub the potatoes, then cut each potato into even logs, about 8 logs per potato.

In a large bowl, combine the flour, parmesan, spices and whisk to combine.

In batches, toss the logs in the seasoned mixture and evenly coat all over. As you coat each batch, lay the potato logs on a large plate to rest for a few minutes. If you have any leftover seasoned flour, store it in the refrigerator in a sealed container for up to 3 days.

When all the logs are coated, open the oven and place the butter on the sheet pan and melt the butter. Once the butter is melted, remove the sheet pan from the oven and insure that the butter is evenly distributed. Place the logs on the sheet pan, flesh-side down, with an inch between each log. Bake the logs for 30 minutes on the first side. After 30 minutes, carefully flip the logs on the opposite side and cook another 30 minutes. Serves 4 to 6.

Photos: Zavvi Rodaine.com

Food + Wine, Recipe Index Comments Off on potato logs


Comments are closed.