Q: Every couple of months, my family and I get a craving for some hot wings and potato logs from Byrne's Tavern in Philadelphia. I have tried to duplicate their potato log recipe several times, but I never get the batter to stay on the potatoes. Also, the seasoning looks like Old Bay, but we detect a bit of cinnamon. Is it possible to find out how Byrne's makes potato logs?
A. If the batter is not staying on the potatoes, my guess is that your frying oil is not hot enough. If you are using a deep fryer, make sure that you have the temperature at 375 degrees or hotter.
If you are simply using a pot with oil, test one potato log, and if the coating comes off, get the oil hotter.
Remember not to fry too many potato logs at one time, or they will stick together and bring the temperature of the oil down too quickly.
Play around with the seasoning.
2 quarts oil for deep frying
4 large potatoes, peeled and chopped
1 pinch cinnamon
2 teaspoons Old Bay seasoning
1 egg yolk
1 cup all-purpose flour
1 egg white
1 cup dry breadcrumbs
Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender, but still firm - about 15 minutes. Drain and mash. Mix seasonings and egg yolk into the mashed potatoes. Allow the potato mixture to cool approximately 10 minutes, or until it may be safely handled. Place the flour, egg white, and dry breadcrumbs in 3 separate small bowls. Roll the potato mixture into 1-inch logs or balls. Cover each one in flour, dip in egg white, and roll with breadcrumbs. Heat oil in a deep fat fryer or large pot to 375 degrees. Carefully lower small batches of the coated potatoes into the hot oil. Fry until golden brown, about 4 minutes.