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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"jeffcianci":{"type":"authors","id":"5580","meta":{"index":"authors_1591205172","id":"5580","found":true},"name":"Jeff Cianci","firstName":"Jeff","lastName":"Cianci","slug":"jeffcianci","email":"jcianci610@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_118634":{"type":"posts","id":"bayareabites_118634","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118634","score":null,"sort":[1498777623000]},"guestAuthors":[],"slug":"the-bay-area-bites-guide-to-5-favorite-french-fry-dishes-in-oakland-berkeley-and-richmond","title":"Bay Area Bites Guide to 5 Favorite French Fry Dishes in Oakland, Berkeley and Richmond","publishDate":1498777623,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Except for a blip when they were angrily reclassified as “\u003ca href=\"http://www.cnn.com/2003/ALLPOLITICS/03/11/sprj.irq.fries/\">freedom fries\u003c/a>,” Americans have had a longstanding love affair with French fries, originally invented by \u003ca href=\"http://theplate.nationalgeographic.com/2015/01/08/are-french-fries-truly-french/\">either the French or Belgians\u003c/a> in the 18th century. \u003ca href=\"https://www.history.com/news/hungry-history/thomas-jefferson-americas-pioneering-gourmand\">Thomas Jefferson\u003c/a> was one of the first Americans to serve them--he requested “potatoes served in the French manner” at at White House dinner in 1802--and ever since then, we’ve put a distinctly American spin on the dish. Most Europeans dip their fries in mayo; we prefer ketchup. We were the first to develop the technology for frozen fries, ushering in their constant presence at restaurants across the country. And while we love French fries on their own, we also have the distinctly American tendency to pile on toppings and add-ons until \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\">poutine \u003c/a>looks healthy by comparison. There’s something satisfying about a gussied-up plate of fries--they make the perfect blank canvas for a wide variety of flavors and textures. Here are a few of our favorite fry dishes in Berkeley, Oakland and Richmond, and let us know your favorite in the comments.\u003c/p>\n\u003cfigure id=\"attachment_118645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited5.5.jpg\" alt=\"Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries.\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, Gail Lillian opened \u003cstrong>Liba Falafel\u003c/strong>, a food truck inspired by the falafel shops she saw on a trip to Amsterdam. The truck’s crunchy falafel balls--and toppings like braised eggplant and beet hummus--were such a hit that she opened a brick and mortar location in downtown Oakland in 2014, where hungry office workers can get falafel in either sandwich or salad form. The restaurant also offers the Love Boat, which features crumbled bits of falafel, dollops of spicy harissa, a drizzle of cooling raita and a shower or cilantro atop a bed of crunchy sweet potato fries. The dish manages to pull off the impressive feat of packing a huge amount of flavors and textures--heat, sweetness, creamy richness and crunch--into one bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.libafalafel.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/maps/PgFhtK7k8cs\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/liba-falafel-shop-oakland-4\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel Shop\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118647\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1-1.jpg\" alt=\"Carne asada fries from Taqueria La Estrella in Richmond.\" width=\"1920\" height=\"1385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-960x693.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada fries from Taqueria La Estrella in Richmond. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Among the many intriguing beliefs that Southern Californians hold--such as “public transit is bad” and “beaches should be warm”--is the \u003ca href=\"https://theringer.com/california-burrito-mission-san-diego-food-week-3740b14023b5\">controversial opinion\u003c/a> that french fries belong in a burrito. While this distresses a great number of Mission burrito devotees, it makes sense that two of the pillars of SoCal cuisine--Mexican food and burgers and fries--would eventually rub up against each other. Carne asada fries are a similar Southern California specialty, in which nachos’ tortilla chips are swapped for fries. At Richmond’s \u003cstrong>Taqueria La Estrella\u003c/strong>, owned by the Carmona family, carne asada fries are an attraction so great that it’s advertised on their windows. After ordering (to a soundtrack of Spanish-language Elvis covers) you’re delivered a huge plate of french fries topped with a pile of steak, pico de gallo, guacamole, sour cream, and cheese that creates tall, dramatic strings when you lift your fork. It all tangles together into a delicious mess that could feed at least two hungry people. I ordered the dish to eat there, but my waitress accidentally gave it to me in a to-go box, perhaps a sign that a dish like this is best eaten on the couch at home, hunched over Netflix while sporting pants with an elastic band.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-la-estrella-richmond\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Estrella\u003c/strong>\u003c/a>\u003cbr>\n325 23rd St. [\u003ca href=\"https://goo.gl/maps/TVqi8zifuMA2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 232-6955\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria.LaEstrella.page/\" target=\"_blank\" rel=\"noopener noreferrer\">Taqueria La Estrella\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-2.jpg\" alt=\"Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations.\" width=\"1920\" height=\"1377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s Telegraph Avenue is filled with restaurants competing amongst themselves to see who can lure the most students off their prepaid meal plan. At the sleek, chrome-filled \u003cstrong>KoJa Kitchen\u003c/strong>, from owners Alan Tsai, Eric Thai, Mike Hayashi and Hiep Lien, the draw is Korean-Japanese fare with just enough decadence to earn them \u003ca href=\"http://www.foodnetwork.com/videos/asian-fusion-koja-food-truck-0225660\">Guy Fieri’s approval\u003c/a>. In addition to koja (sandwiches with fried rice buns), and Korean bbq tacos, they offer a few fry dishes, including their Kamikaze fries. It’s a towering mountain of crunchy-edged waffle fries covered in Japanese mayonnaise, kimchi and enough of spicy, sweet bulgogi to get you through several Econ problem sets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kojakitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>KoJa Kitchen\u003c/strong>\u003c/a> (multiple \u003ca href=\"http://www.kojakitchen.com/locations\" target=\"_blank\" rel=\"noopener noreferrer\">locations\u003c/a>)\u003cbr>\n2395 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/PzXWA44814C2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 962-5652\u003cbr>\nHours: Mon-Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KoJaKitchen/\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KoJaKitchen\" target=\"_blank\" rel=\"noopener noreferrer\">@KoJaKitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kojakitchen/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">@kojakitchen\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/koja-kitchen-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118646\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited4.jpg\" alt=\"Duck fat fries from El Patio in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat fries from El Patio in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If the other dishes on this list speak to the joys of excess, these fries are an example of how good fries can be when they’re stripped down to their basic elements. No, the fries at Hamei Hamedi’s Mexican/Venezuelan restaurant \u003cstrong>El Patio\u003c/strong> (formerly Café V) aren’t the most elaborate, but they’re not your traditional American french fries in the McDonald’s mold. These are simply better than your average fries, thanks to several tiny flourishes. They appear hand cut, with a few remnants of actual potato skin remaining (no Sysco-uniformity here), and they’re sizable yet well-crisped. They’re cooked in duck fat, which gives them an appetizing richness, and they lack the stale oil taste that afflicts lesser fries. Instead of merely salting them, the restaurant showers them with an addicting seasoning salt they blend themselves. And rather than a server leaving you with a desultory bottle of Heinz, they provide an accompaniment of homemade roasted red pepper aioli, with a subtle yet distinct heat. Plus, the fries at El Patio are the most glamorous you’re likely to encounter, arriving at the table in an elegant metal cone.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/el-patio-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Patio\u003c/strong>\u003c/a>\u003cbr>\n2056 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Wepf8g6SvTJ2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-2222\u003cbr>\nHours: Mon, 3-10pm; Tue-Sat, 11-12am; Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ELPATIO510/about/?ref=page_internal\" target=\"_blank\" rel=\"noopener noreferrer\">El Patio\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3-1.jpg\" alt=\"Fungi Fries from the Snack Shack in Berkeley.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-960x694.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi Fries from the Snack Shack in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hungry students forced to trek uphill to the north side of the UC Berkeley campus don’t lack for food options: there’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\" rel=\"noopener noreferrer\">pizza\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\" rel=\"noopener noreferrer\">Indian burritos\u003c/a>, Vietnamese, Himalayan, and more. (There's also no lack of punny WiFi names: my phone offered to connect me to the “Abraham linksys” network when I arrived at the Hearst Food Court.) \u003cstrong>The Snack Shack\u003c/strong>, from owners Rachel Spector and Scott Wortmann, offers fried foods, the kind of food that serves as a natural pairing to the restaurant's amenities, which includes a TV playing sports, an astroturfed-floor, Big Buck Hunter and foosball. The menu features a few types of burgers, Lucky Charms milkshakes, a fridge full of craft beers, and rotating specials that try to top each other in their creativity and calorie count: recent weeks featured an “oatmeal stout beer battered bacon Brie stuffed fried burger w/ strawberry serrano bacon jelly” and a “pork belly macaroni and cheese burrito w/caramelized onions and peppers.” An entire section of the menu is dedicated to fries, and while truffle fries are a star dish at many restaurants, at the Snack Shack they're one of the more banal offerings, compared to other options like sweet potato fries with cranberry mustard or maple butter fries. I tried the fungi fries, featuring waffle fries the size of Christmas ornaments topped with an umami rich combination of tender mushrooms, an herby aioli, caramelized onions, chives.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://thesnackshackberkeley.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>The Snack Shack\u003c/strong>\u003c/a>\u003cbr>\n2505 Hearst Avenue D [\u003ca href=\"https://goo.gl/maps/HJGgvT6i56q\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 679-5171\u003cbr>\nHours: Mon, 11am-2:30pm; Tue-Fri, 11am-8pm; Sat-Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">The SNACK SHACK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/snackshackberk\" target=\"_blank\" rel=\"noopener noreferrer\">@SnackShackBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">@thesnackshackberkeley\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-snack-shack-berkeley\" target=\"_blank\" rel=\"noopener noreferrer\">The Snack Shack\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\n","blocks":[],"excerpt":"Is there anything better than a plate of French fries piled high with a variety of delicious toppings?\r\n","status":"publish","parent":0,"modified":1498832352,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1352},"headData":{"title":"Bay Area Bites Guide to 5 Favorite French Fry Dishes in Oakland, Berkeley and Richmond | KQED","description":"Is there anything better than a plate of French fries piled high with a variety of delicious toppings?\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"118634 https://ww2.kqed.org/bayareabites/?p=118634","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/29/the-bay-area-bites-guide-to-5-favorite-french-fry-dishes-in-oakland-berkeley-and-richmond/","disqusTitle":"Bay Area Bites Guide to 5 Favorite French Fry Dishes in Oakland, Berkeley and Richmond","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/118634/the-bay-area-bites-guide-to-5-favorite-french-fry-dishes-in-oakland-berkeley-and-richmond","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Except for a blip when they were angrily reclassified as “\u003ca href=\"http://www.cnn.com/2003/ALLPOLITICS/03/11/sprj.irq.fries/\">freedom fries\u003c/a>,” Americans have had a longstanding love affair with French fries, originally invented by \u003ca href=\"http://theplate.nationalgeographic.com/2015/01/08/are-french-fries-truly-french/\">either the French or Belgians\u003c/a> in the 18th century. \u003ca href=\"https://www.history.com/news/hungry-history/thomas-jefferson-americas-pioneering-gourmand\">Thomas Jefferson\u003c/a> was one of the first Americans to serve them--he requested “potatoes served in the French manner” at at White House dinner in 1802--and ever since then, we’ve put a distinctly American spin on the dish. Most Europeans dip their fries in mayo; we prefer ketchup. We were the first to develop the technology for frozen fries, ushering in their constant presence at restaurants across the country. And while we love French fries on their own, we also have the distinctly American tendency to pile on toppings and add-ons until \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\">poutine \u003c/a>looks healthy by comparison. There’s something satisfying about a gussied-up plate of fries--they make the perfect blank canvas for a wide variety of flavors and textures. Here are a few of our favorite fry dishes in Berkeley, Oakland and Richmond, and let us know your favorite in the comments.\u003c/p>\n\u003cfigure id=\"attachment_118645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited5.5.jpg\" alt=\"Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries.\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, Gail Lillian opened \u003cstrong>Liba Falafel\u003c/strong>, a food truck inspired by the falafel shops she saw on a trip to Amsterdam. The truck’s crunchy falafel balls--and toppings like braised eggplant and beet hummus--were such a hit that she opened a brick and mortar location in downtown Oakland in 2014, where hungry office workers can get falafel in either sandwich or salad form. The restaurant also offers the Love Boat, which features crumbled bits of falafel, dollops of spicy harissa, a drizzle of cooling raita and a shower or cilantro atop a bed of crunchy sweet potato fries. The dish manages to pull off the impressive feat of packing a huge amount of flavors and textures--heat, sweetness, creamy richness and crunch--into one bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.libafalafel.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/maps/PgFhtK7k8cs\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/liba-falafel-shop-oakland-4\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel Shop\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118647\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1-1.jpg\" alt=\"Carne asada fries from Taqueria La Estrella in Richmond.\" width=\"1920\" height=\"1385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-960x693.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada fries from Taqueria La Estrella in Richmond. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Among the many intriguing beliefs that Southern Californians hold--such as “public transit is bad” and “beaches should be warm”--is the \u003ca href=\"https://theringer.com/california-burrito-mission-san-diego-food-week-3740b14023b5\">controversial opinion\u003c/a> that french fries belong in a burrito. While this distresses a great number of Mission burrito devotees, it makes sense that two of the pillars of SoCal cuisine--Mexican food and burgers and fries--would eventually rub up against each other. Carne asada fries are a similar Southern California specialty, in which nachos’ tortilla chips are swapped for fries. At Richmond’s \u003cstrong>Taqueria La Estrella\u003c/strong>, owned by the Carmona family, carne asada fries are an attraction so great that it’s advertised on their windows. After ordering (to a soundtrack of Spanish-language Elvis covers) you’re delivered a huge plate of french fries topped with a pile of steak, pico de gallo, guacamole, sour cream, and cheese that creates tall, dramatic strings when you lift your fork. It all tangles together into a delicious mess that could feed at least two hungry people. I ordered the dish to eat there, but my waitress accidentally gave it to me in a to-go box, perhaps a sign that a dish like this is best eaten on the couch at home, hunched over Netflix while sporting pants with an elastic band.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-la-estrella-richmond\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Estrella\u003c/strong>\u003c/a>\u003cbr>\n325 23rd St. [\u003ca href=\"https://goo.gl/maps/TVqi8zifuMA2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 232-6955\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria.LaEstrella.page/\" target=\"_blank\" rel=\"noopener noreferrer\">Taqueria La Estrella\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-2.jpg\" alt=\"Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations.\" width=\"1920\" height=\"1377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s Telegraph Avenue is filled with restaurants competing amongst themselves to see who can lure the most students off their prepaid meal plan. At the sleek, chrome-filled \u003cstrong>KoJa Kitchen\u003c/strong>, from owners Alan Tsai, Eric Thai, Mike Hayashi and Hiep Lien, the draw is Korean-Japanese fare with just enough decadence to earn them \u003ca href=\"http://www.foodnetwork.com/videos/asian-fusion-koja-food-truck-0225660\">Guy Fieri’s approval\u003c/a>. In addition to koja (sandwiches with fried rice buns), and Korean bbq tacos, they offer a few fry dishes, including their Kamikaze fries. It’s a towering mountain of crunchy-edged waffle fries covered in Japanese mayonnaise, kimchi and enough of spicy, sweet bulgogi to get you through several Econ problem sets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kojakitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>KoJa Kitchen\u003c/strong>\u003c/a> (multiple \u003ca href=\"http://www.kojakitchen.com/locations\" target=\"_blank\" rel=\"noopener noreferrer\">locations\u003c/a>)\u003cbr>\n2395 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/PzXWA44814C2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 962-5652\u003cbr>\nHours: Mon-Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KoJaKitchen/\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KoJaKitchen\" target=\"_blank\" rel=\"noopener noreferrer\">@KoJaKitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kojakitchen/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">@kojakitchen\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/koja-kitchen-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118646\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited4.jpg\" alt=\"Duck fat fries from El Patio in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat fries from El Patio in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If the other dishes on this list speak to the joys of excess, these fries are an example of how good fries can be when they’re stripped down to their basic elements. No, the fries at Hamei Hamedi’s Mexican/Venezuelan restaurant \u003cstrong>El Patio\u003c/strong> (formerly Café V) aren’t the most elaborate, but they’re not your traditional American french fries in the McDonald’s mold. These are simply better than your average fries, thanks to several tiny flourishes. They appear hand cut, with a few remnants of actual potato skin remaining (no Sysco-uniformity here), and they’re sizable yet well-crisped. They’re cooked in duck fat, which gives them an appetizing richness, and they lack the stale oil taste that afflicts lesser fries. Instead of merely salting them, the restaurant showers them with an addicting seasoning salt they blend themselves. And rather than a server leaving you with a desultory bottle of Heinz, they provide an accompaniment of homemade roasted red pepper aioli, with a subtle yet distinct heat. Plus, the fries at El Patio are the most glamorous you’re likely to encounter, arriving at the table in an elegant metal cone.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/el-patio-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Patio\u003c/strong>\u003c/a>\u003cbr>\n2056 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Wepf8g6SvTJ2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-2222\u003cbr>\nHours: Mon, 3-10pm; Tue-Sat, 11-12am; Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ELPATIO510/about/?ref=page_internal\" target=\"_blank\" rel=\"noopener noreferrer\">El Patio\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3-1.jpg\" alt=\"Fungi Fries from the Snack Shack in Berkeley.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-960x694.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi Fries from the Snack Shack in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hungry students forced to trek uphill to the north side of the UC Berkeley campus don’t lack for food options: there’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\" rel=\"noopener noreferrer\">pizza\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\" rel=\"noopener noreferrer\">Indian burritos\u003c/a>, Vietnamese, Himalayan, and more. (There's also no lack of punny WiFi names: my phone offered to connect me to the “Abraham linksys” network when I arrived at the Hearst Food Court.) \u003cstrong>The Snack Shack\u003c/strong>, from owners Rachel Spector and Scott Wortmann, offers fried foods, the kind of food that serves as a natural pairing to the restaurant's amenities, which includes a TV playing sports, an astroturfed-floor, Big Buck Hunter and foosball. The menu features a few types of burgers, Lucky Charms milkshakes, a fridge full of craft beers, and rotating specials that try to top each other in their creativity and calorie count: recent weeks featured an “oatmeal stout beer battered bacon Brie stuffed fried burger w/ strawberry serrano bacon jelly” and a “pork belly macaroni and cheese burrito w/caramelized onions and peppers.” An entire section of the menu is dedicated to fries, and while truffle fries are a star dish at many restaurants, at the Snack Shack they're one of the more banal offerings, compared to other options like sweet potato fries with cranberry mustard or maple butter fries. I tried the fungi fries, featuring waffle fries the size of Christmas ornaments topped with an umami rich combination of tender mushrooms, an herby aioli, caramelized onions, chives.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://thesnackshackberkeley.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>The Snack Shack\u003c/strong>\u003c/a>\u003cbr>\n2505 Hearst Avenue D [\u003ca href=\"https://goo.gl/maps/HJGgvT6i56q\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 679-5171\u003cbr>\nHours: Mon, 11am-2:30pm; Tue-Fri, 11am-8pm; Sat-Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">The SNACK SHACK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/snackshackberk\" target=\"_blank\" rel=\"noopener noreferrer\">@SnackShackBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">@thesnackshackberkeley\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-snack-shack-berkeley\" target=\"_blank\" rel=\"noopener noreferrer\">The Snack Shack\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118634/the-bay-area-bites-guide-to-5-favorite-french-fry-dishes-in-oakland-berkeley-and-richmond","authors":["5566"],"categories":["bayareabites_8770","bayareabites_11028","bayareabites_13746","bayareabites_1807"],"tags":["bayareabites_15899","bayareabites_10207","bayareabites_15898","bayareabites_14726","bayareabites_15900","bayareabites_15897"],"featImg":"bayareabites_118641","label":"source_bayareabites_118634"},"bayareabites_116875":{"type":"posts","id":"bayareabites_116875","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116875","score":null,"sort":[1497028055000]},"guestAuthors":[],"slug":"recipe-baked-sweet-potato-fries","title":"Recipe: Baked Sweet Potato Fries","publishDate":1497028055,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When I was a kid, I did not like French fries. Other potatoes were ok, but I just thought fries were greasy and gross. Even ketchup couldn’t save them for me. It could have a lot to do with the fact that I grew up in Texas in the 1970s and most of the fries I ate were fast food atrocities. I like them nowadays, but I’m pretty picky when it comes to fries. Give me a pile of golden brown, crisp on the outside, creamy on the inside, well-seasoned fries, and I’m pretty happy. But limp, insipid, undercooked, overly thick, or thin as spaghetti fries...no thanks, not worth it! (I’d rather have a piece of pie thank you very much.) \u003c/p>\n\u003cp>Even though they are still called “fries,” baked sweet potato fries are in an entirely different category. More like roasted root vegetables, which I do like, and have always liked. If you bake them in a hot enough oven, follow a few simple guidelines, you will be rewarded with caramelized fries with loads of flavor. \u003c/p>\n\u003cp>I like these with the peel intact, but you can peel them if you don’t like it (although I urge you to try it as it becomes nice a crisp in the hot oven). Make sure to cut them somewhat evenly (thicker or thinner as you like), and spread them on a large rimmed baking sheet so that none of them are overlapping (even better if none are even touching). This might sound a bit fussy, but the reason is to keep them from steaming and becoming limp. So only put as many as will fit on a baking sheet, and if you have more, just use a second one.\u003c/p>\n\u003cp>You can serve these simply, on their own or toss them with a mix of spices like garlic powder, chili powder, and a little cumin or cayenne. Toss them with minced and lightly fried garlic and some finely chopped fresh herbs such as parsley. Serve them with ketchup, yogurt or a garlicky aioli. They are great as a snack, and perfect as an accompaniment to a burger (try the \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\" target=\"_blank\">lamb burger recipe\u003c/a> I recently posted), grilled chicken or pork, or even a nice juicy steak. \u003c/p>\n\u003cfigure id=\"attachment_118032\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sp-fries-burger.jpg\" alt=\"Lamb Burger with Baked Sweet Potato Fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118032\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb Burger with Baked Sweet Potato Fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Baked Sweet Potato Fries\n\u003c/h2>\u003cp>\u003cem>Makes 2 to 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lb orange-fleshed sweet potatoes (about 2 sweet potatoes)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425F.\u003c/li>\n\u003cli>Scrub the sweet potatoes clean, then cut lengthwise into 1/2 inch thick planks. Cut lengthwise again into about 1/2 inch thick fries. Transfer to a large rimmed baking sheet. Drizzle with a few tablespoons of olive oil then toss gently to coat. Spread the sweet potatoes out on the baking sheet in an even layer (if they overlap, they will steam and won’t come out as crisp and caramelized). If you find that there are too many overlapping on your baking sheet, transfer half to another baking sheet and use two.\u003c/li>\n\u003cfigure id=\"attachment_118028\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-whole-potato.jpg\" alt=\"Scrub the sweet potatoes clean, then cut lengthwise in half.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrub the sweet potatoes clean, then cut lengthwise in half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-raw-slice.jpg\" alt=\"Cut lengthwise into 1/2 inch thick planks and then cut lengthwise again into about 1/2 inch thick fries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut lengthwise into 1/2 inch thick planks and then cut lengthwise again into about 1/2 inch thick fries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sp-fries-oil.jpg\" alt=\"Transfer to a large rimmed baking sheet. Drizzle with a few tablespoons of olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a large rimmed baking sheet. Drizzle with a few tablespoons of olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-raw-oil.jpg\" alt=\"Toss gently to coat the fries with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss gently to coat the fries with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-raw.jpg\" alt=\"Spread the sweet potatoes out on the baking sheet in an even layer (if they overlap, they will steam and won’t come out as crisp and caramelized).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the sweet potatoes out on the baking sheet in an even layer (if they overlap, they will steam and won’t come out as crisp and caramelized). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake, turning the sweet potatoes once or twice, until tender and golden, about 30 minutes. Season with salt and pepper as soon as you take them out of the oven, and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_118019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-baked.jpg\" alt=\"Bake, turning the sweet potatoes once or twice, until tender and golden, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake, turning the sweet potatoes once or twice, until tender and golden, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-season1.jpg\" alt=\"Season with salt and pepper as soon as you take them out of the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper as soon as you take them out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-final-overhead.jpg\" alt=\"Serve at once!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118031\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sp-fries-lamb-burgers.jpg\" alt=\"Baked Sweet Potato Fries are a perfect accompaniment to Herbed Lamb Burgers Topped with Chopped Greek Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baked Sweet Potato Fries are a perfect accompaniment to \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Simple yet hearty, these deliciously comforting fries are a snap to make in the oven, and healthy enough that you don’t have to feel guilty.","status":"publish","parent":0,"modified":1508268467,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":714},"headData":{"title":"Recipe: Baked Sweet Potato Fries | KQED","description":"Simple yet hearty, these deliciously comforting fries are a snap to make in the oven, and healthy enough that you don’t have to feel guilty.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"116875 https://ww2.kqed.org/bayareabites/?p=116875","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/09/recipe-baked-sweet-potato-fries/","disqusTitle":"Recipe: Baked Sweet Potato Fries","path":"/bayareabites/116875/recipe-baked-sweet-potato-fries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was a kid, I did not like French fries. Other potatoes were ok, but I just thought fries were greasy and gross. Even ketchup couldn’t save them for me. It could have a lot to do with the fact that I grew up in Texas in the 1970s and most of the fries I ate were fast food atrocities. I like them nowadays, but I’m pretty picky when it comes to fries. Give me a pile of golden brown, crisp on the outside, creamy on the inside, well-seasoned fries, and I’m pretty happy. But limp, insipid, undercooked, overly thick, or thin as spaghetti fries...no thanks, not worth it! (I’d rather have a piece of pie thank you very much.) \u003c/p>\n\u003cp>Even though they are still called “fries,” baked sweet potato fries are in an entirely different category. More like roasted root vegetables, which I do like, and have always liked. If you bake them in a hot enough oven, follow a few simple guidelines, you will be rewarded with caramelized fries with loads of flavor. \u003c/p>\n\u003cp>I like these with the peel intact, but you can peel them if you don’t like it (although I urge you to try it as it becomes nice a crisp in the hot oven). Make sure to cut them somewhat evenly (thicker or thinner as you like), and spread them on a large rimmed baking sheet so that none of them are overlapping (even better if none are even touching). This might sound a bit fussy, but the reason is to keep them from steaming and becoming limp. So only put as many as will fit on a baking sheet, and if you have more, just use a second one.\u003c/p>\n\u003cp>You can serve these simply, on their own or toss them with a mix of spices like garlic powder, chili powder, and a little cumin or cayenne. Toss them with minced and lightly fried garlic and some finely chopped fresh herbs such as parsley. Serve them with ketchup, yogurt or a garlicky aioli. They are great as a snack, and perfect as an accompaniment to a burger (try the \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\" target=\"_blank\">lamb burger recipe\u003c/a> I recently posted), grilled chicken or pork, or even a nice juicy steak. \u003c/p>\n\u003cfigure id=\"attachment_118032\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sp-fries-burger.jpg\" alt=\"Lamb Burger with Baked Sweet Potato Fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118032\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-burger-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb Burger with Baked Sweet Potato Fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Baked Sweet Potato Fries\n\u003c/h2>\u003cp>\u003cem>Makes 2 to 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lb orange-fleshed sweet potatoes (about 2 sweet potatoes)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425F.\u003c/li>\n\u003cli>Scrub the sweet potatoes clean, then cut lengthwise into 1/2 inch thick planks. Cut lengthwise again into about 1/2 inch thick fries. Transfer to a large rimmed baking sheet. Drizzle with a few tablespoons of olive oil then toss gently to coat. Spread the sweet potatoes out on the baking sheet in an even layer (if they overlap, they will steam and won’t come out as crisp and caramelized). If you find that there are too many overlapping on your baking sheet, transfer half to another baking sheet and use two.\u003c/li>\n\u003cfigure id=\"attachment_118028\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-whole-potato.jpg\" alt=\"Scrub the sweet potatoes clean, then cut lengthwise in half.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-whole-potato-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrub the sweet potatoes clean, then cut lengthwise in half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-raw-slice.jpg\" alt=\"Cut lengthwise into 1/2 inch thick planks and then cut lengthwise again into about 1/2 inch thick fries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut lengthwise into 1/2 inch thick planks and then cut lengthwise again into about 1/2 inch thick fries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sp-fries-oil.jpg\" alt=\"Transfer to a large rimmed baking sheet. Drizzle with a few tablespoons of olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a large rimmed baking sheet. Drizzle with a few tablespoons of olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-raw-oil.jpg\" alt=\"Toss gently to coat the fries with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss gently to coat the fries with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-raw.jpg\" alt=\"Spread the sweet potatoes out on the baking sheet in an even layer (if they overlap, they will steam and won’t come out as crisp and caramelized).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the sweet potatoes out on the baking sheet in an even layer (if they overlap, they will steam and won’t come out as crisp and caramelized). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake, turning the sweet potatoes once or twice, until tender and golden, about 30 minutes. Season with salt and pepper as soon as you take them out of the oven, and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_118019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-baked.jpg\" alt=\"Bake, turning the sweet potatoes once or twice, until tender and golden, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-baked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake, turning the sweet potatoes once or twice, until tender and golden, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-season1.jpg\" alt=\"Season with salt and pepper as soon as you take them out of the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-season1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper as soon as you take them out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/sp-fries-final-overhead.jpg\" alt=\"Serve at once!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/sp-fries-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118031\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sp-fries-lamb-burgers.jpg\" alt=\"Baked Sweet Potato Fries are a perfect accompaniment to Herbed Lamb Burgers Topped with Chopped Greek Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sp-fries-lamb-burgers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baked Sweet Potato Fries are a perfect accompaniment to \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116875/recipe-baked-sweet-potato-fries","authors":["5015","5014"],"categories":["bayareabites_12","bayareabites_14362"],"tags":["bayareabites_10207","bayareabites_2145","bayareabites_8510"],"featImg":"bayareabites_118021","label":"bayareabites"},"bayareabites_98432":{"type":"posts","id":"bayareabites_98432","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98432","score":null,"sort":[1438099642000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants","title":"Bay Area Bites Guide to 10 Favorite South Bay Burger Spots","publishDate":1438099642,"format":"standard","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15150,"site":"bayareabites"},"content":"\u003cp>On par with apple pie, a juicy hamburger loaded up with fresh veggies, mustard and ketchup ranks high on the list of iconic American foods. Yet, with the number of different gourmet toppings and styles available it’s hard to say what is the perfect hamburger. This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations. Whether your ideal cheeseburger features slices of cheddar or soft-ripened brie, you will be sure to find a new favorite on this list. If I missed your favorite place for a hamburger in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98441,98437,98439,98440,98438,98436\"]\u003c/p>\n\u003cp>Tucked away off the main drag in downtown Campbell, \u003cstrong>Brown Chicken Brown Cow\u003c/strong> serves gourmet hamburgers made with grass-fed beef from Pacific Pastures in Humboldt. The not-to-be-missed Crispy Prosciutto burger features fried prosciutto, creamy brie cheese, sweet caramelized onions and zesty arugula. Also a crowd favorite, the Psychedelic Goat Cheese burger is topped with a hefty dollop of tangy goat cheese, earthy truffle oil, chives and arugula.\u003c/p>\n\u003cp>\u003ca href=\"http://brownchicken-browncow.com/\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\n397 E Campbell Ave, Campbell [\u003ca href=\"https://goo.gl/tDJcKA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 340-5916\u003cbr>\nHours: Sun-Mon 11am-10pm; Tue-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrownChickenBrownCowCampbell?fref=ts\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98478,98477,98475,98476,98474\"]\u003c/p>\n\u003cp>Regularly voted as \"Best Burgers in Silicon Valley,” \u003cstrong>St. John's Bar & Grill\u003c/strong> has a full house most nights of the week thanks to an extensive menu of burgers and a rotating beer list. The popular pub features nightly specials including half-off all hamburgers on Wednesday night. If a salty and flavorful blue cheese burger is your thing you'll love the Roasted Garlic & Bleu Cheese Burger with blue cheese crumbles and a generous topping of sweet and pungent roasted garlic cloves.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://sites.citycheers.com/96605\" target=\"_blank\">\u003cstrong>St. John's Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n510 Lawrence Expy #110, Sunnyvale [\u003ca href=\"https://goo.gl/R34c9r\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 738-8515\u003cbr>\nHours: Mon 11am-9pm; Tue-Fri 11am-10pm; Sat 11:30am-9pm; Sun closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/St-Johns-Bar-Grill/244157821091?fref=ts\" target=\"_blank\">\u003cstrong>St. John’s Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98455,98458,98456,98457,98459\"]\u003c/p>\n\u003cp>\u003cstrong>Kirk's Steakburgers\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The burgers are made from ground chuck and are charcoal grilled to order. A condiment cart provides any extra sauces and toppings your heart may desire. Sweet grilled onions and smoky bacon strips are perfect toppings for the juicy 1/3 lb. Steakburger.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kirks-steakburgers.com/\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #75, Palo Alto [\u003ca href=\"https://goo.gl/6jPGdB\" target=\"_blank\">map\u003c/a>] (Additional location in Campbell)\u003cbr>\nPh: (650) 326-6159\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirks-Steak-Burgers/111621095542703?sk=timeline\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kirksteakburger\" target=\"_blank\">\u003cstrong>@kirksteakburger\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98461,98463,98462,98460\"]\u003c/p>\n\u003cp>The high-end option of this guide, \u003cstrong>LB Steak\u003c/strong> serves prime steaks in their luxurious Santana Row location. Both the classic and Wagyu burger are delicious menu options and are treated with the same gourmet touch as the rest of menu at this modern American steakhouse. Served on a grilled brioche bun, the Wagyu burger is a hefty 1/2 lb. and is topped with a heaping amount of wild mushrooms and smoked onion marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lbsteak.com/\" target=\"_blank\">\u003cstrong>LB Steak\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1000, San Jose [\u003ca href=\"https://goo.gl/zX3mSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 244-1180\u003cbr>\nHours: Mon-Sat 11:30am-10pm; Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LBSteakSantanaRow\" target=\"_blank\">\u003cstrong>LB Steak \u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBSteak\" target=\"_blank\">\u003cstrong>@LBSteak\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98482,98483,98481,98480,98479\"]\u003c/p>\n\u003cp>The \u003cstrong>Village Burger Bar\u003c/strong> in Saratoga serves a menu of gourmet hamburger creations as well as the option to build your own burger. The hamburgers are made from all-natural, grass-fed beef as well as alternative patty options including bison and Ahi tuna. A regular menu highlight, the French Moo features sweet caramelized onions, creamy brie, pancetta and arugula on a toasted brioche bun. However if you enjoy customizing your hamburger, opt for the build-your-own menu with an extensive list of gourmet toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigbasinburgerbar.com/\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\n14413 Big Basin Way, Saratoga [\u003ca href=\"https://goo.gl/LyuVXh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 647-2136\u003cbr>\nHours: Mon-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Village-Burger-Bar-Saratoga/655826091189258\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vbbsaratoga\" target=\"_blank\">\u003cstrong>@vbbsaratoga\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98448,98447,98446,98445\"]\u003c/p>\n\u003cp>\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The neighborhood grill has an extensive burger menu with more than two dozen different hamburger creations. First timers should start with the 1/3 lb Clarke’s Burger and then head to the condiment bar with its dizzying number of sauces and toppings to complete your creation.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarkes.com/\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\n615 W El Camino Real, Mountain View [\u003ca href=\"https://goo.gl/ucXQJz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 967-0851\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-10pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/clarkescharcoal?fref=ts\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clarkes_burgers\" target=\"_blank\">\u003cstrong>@clarkes_burgers\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98450,98454,98452,98451,98453,98449\"]\u003c/p>\n\u003cp>This cozy Los Gatos roadside grill serves a straightforward menu of hamburgers, hotdogs and milkshakes. \u003cstrong>The Happy Hound\u003c/strong> burger is your classic American burger with red onions, lettuce and tomato. The Mexi burger mixes things up by serving ground hamburger, sautéed mushrooms, chili and cheese in a flour tortilla.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-happy-hound-los-gatos\" target=\"_blank\">\u003cstrong>The Happy Hound\u003c/strong>\u003c/a>\u003cbr>\n15899 Los Gatos Blvd, Los Gatos [\u003ca href=\"https://goo.gl/1yOAop\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 358-2444\u003cbr>\nHours: Mon-Thu 10:30am-9pm; Fri-Sat 10:30am-9:30pm; Sun 11am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98470,98472,98471,98473,98469\"]\u003c/p>\n\u003cp>On the outside \u003cstrong>Sliders Burgers\u003c/strong> appears to be an unassuming diner located in a San Jose strip mall. On the inside you will find made-to-order burgers with a variety of meat options including wild game such as ostrich, wild boar and elk. The burgers are served plain but a condiment bar offers a number of sauces and toppings to dress your burger to your liking.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sliders-burgers-san-jose\" target=\"_blank\">\u003cstrong>Sliders Burgers\u003c/strong>\u003c/a>\u003cbr>\n1645 W San Carlos St, San Jose [\u003ca href=\"https://goo.gl/9n3Mbq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 298-4340\u003cbr>\nHours: Mon-Sat 11am-9:30pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SLIDERS-Burgers/142555209142568?fref=ts\" target=\"_blank\">\u003cstrong>SLIDERS Burgers \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98444,98443,98442\"]\u003c/p>\n\u003cp>This vintage San Jose restaurant is decorated with numerous black and white photos from the early days of Silicon Valley, some dating as far back as the 1860s. While \u003cstrong>Burger Pit\u003c/strong> may not be quite that old, there certainly isn't anything new about it: well worn vinyl booths and an inexpensive and straightforward menu serve as the backdrop for this no-frills hamburger restaurant. A juicy 1/2 lb. Steer Burger served on a steak roll with cheddar cheese and a side of thick steak fries is the definition of classic American comfort food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theburgerpit.com/\" target=\"_blank\">\u003cstrong>Burger Pit\u003c/strong>\u003c/a>\u003cbr>\n1349 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/vZZpFm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 269-8062\u003cbr>\nHours: Sun-Thu 11am-9:30pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Burger-Pit/146947332009429?fref=ts\" target=\"_blank\">\u003cstrong>The Burger Pit \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98466,98465,98467,98468,98464\"]\u003c/p>\n\u003cp>\u003cstrong>Main Street Burgers\u003c/strong> serves gourmet burgers made from fresh ground Niman Ranch Beef alongside a menu of milkshakes and Treat ice cream. Those looking for a traditional burger will love the flavor-packed Smoked Bacon and Blue burger served with blue cheese crumbles, smoked bacon, sautéed mushrooms and garlic aioli on an spongy egg bun. Those who enjoy a little more flair will enjoy the sweet and savory flavor combination of the Cherry Bomb served with a sweet and tangy cherry pepper relish, bacon, creamy brie cheese, onion rings and garlic aioli.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mainstburgers.com/\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\n20 S Santa Cruz Ave, Los Gatos [\u003ca href=\"https://goo.gl/LRvSww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1881\u003cbr>\nHours: Sun-Mon 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mainstreetburgers?fref=ts\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MainSt_Burgers\" target=\"_blank\">\u003cstrong>@MainSt_Burgers\u003c/strong>\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":" This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations.","status":"publish","parent":0,"modified":1481593018,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1349},"headData":{"title":"Bay Area Bites Guide to 10 Favorite South Bay Burger Spots | KQED","description":" This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98432 http://ww2.kqed.org/bayareabites/?p=98432","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/28/bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants/","disqusTitle":"Bay Area Bites Guide to 10 Favorite South Bay Burger Spots","path":"/bayareabites/98432/bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On par with apple pie, a juicy hamburger loaded up with fresh veggies, mustard and ketchup ranks high on the list of iconic American foods. Yet, with the number of different gourmet toppings and styles available it’s hard to say what is the perfect hamburger. This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations. Whether your ideal cheeseburger features slices of cheddar or soft-ripened brie, you will be sure to find a new favorite on this list. If I missed your favorite place for a hamburger in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98441,98437,98439,98440,98438,98436","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away off the main drag in downtown Campbell, \u003cstrong>Brown Chicken Brown Cow\u003c/strong> serves gourmet hamburgers made with grass-fed beef from Pacific Pastures in Humboldt. The not-to-be-missed Crispy Prosciutto burger features fried prosciutto, creamy brie cheese, sweet caramelized onions and zesty arugula. Also a crowd favorite, the Psychedelic Goat Cheese burger is topped with a hefty dollop of tangy goat cheese, earthy truffle oil, chives and arugula.\u003c/p>\n\u003cp>\u003ca href=\"http://brownchicken-browncow.com/\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\n397 E Campbell Ave, Campbell [\u003ca href=\"https://goo.gl/tDJcKA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 340-5916\u003cbr>\nHours: Sun-Mon 11am-10pm; Tue-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrownChickenBrownCowCampbell?fref=ts\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98478,98477,98475,98476,98474","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Regularly voted as \"Best Burgers in Silicon Valley,” \u003cstrong>St. John's Bar & Grill\u003c/strong> has a full house most nights of the week thanks to an extensive menu of burgers and a rotating beer list. The popular pub features nightly specials including half-off all hamburgers on Wednesday night. If a salty and flavorful blue cheese burger is your thing you'll love the Roasted Garlic & Bleu Cheese Burger with blue cheese crumbles and a generous topping of sweet and pungent roasted garlic cloves.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://sites.citycheers.com/96605\" target=\"_blank\">\u003cstrong>St. John's Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n510 Lawrence Expy #110, Sunnyvale [\u003ca href=\"https://goo.gl/R34c9r\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 738-8515\u003cbr>\nHours: Mon 11am-9pm; Tue-Fri 11am-10pm; Sat 11:30am-9pm; Sun closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/St-Johns-Bar-Grill/244157821091?fref=ts\" target=\"_blank\">\u003cstrong>St. John’s Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98455,98458,98456,98457,98459","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kirk's Steakburgers\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The burgers are made from ground chuck and are charcoal grilled to order. A condiment cart provides any extra sauces and toppings your heart may desire. Sweet grilled onions and smoky bacon strips are perfect toppings for the juicy 1/3 lb. Steakburger.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kirks-steakburgers.com/\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #75, Palo Alto [\u003ca href=\"https://goo.gl/6jPGdB\" target=\"_blank\">map\u003c/a>] (Additional location in Campbell)\u003cbr>\nPh: (650) 326-6159\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirks-Steak-Burgers/111621095542703?sk=timeline\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kirksteakburger\" target=\"_blank\">\u003cstrong>@kirksteakburger\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98461,98463,98462,98460","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The high-end option of this guide, \u003cstrong>LB Steak\u003c/strong> serves prime steaks in their luxurious Santana Row location. Both the classic and Wagyu burger are delicious menu options and are treated with the same gourmet touch as the rest of menu at this modern American steakhouse. Served on a grilled brioche bun, the Wagyu burger is a hefty 1/2 lb. and is topped with a heaping amount of wild mushrooms and smoked onion marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lbsteak.com/\" target=\"_blank\">\u003cstrong>LB Steak\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1000, San Jose [\u003ca href=\"https://goo.gl/zX3mSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 244-1180\u003cbr>\nHours: Mon-Sat 11:30am-10pm; Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LBSteakSantanaRow\" target=\"_blank\">\u003cstrong>LB Steak \u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBSteak\" target=\"_blank\">\u003cstrong>@LBSteak\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98482,98483,98481,98480,98479","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003cstrong>Village Burger Bar\u003c/strong> in Saratoga serves a menu of gourmet hamburger creations as well as the option to build your own burger. The hamburgers are made from all-natural, grass-fed beef as well as alternative patty options including bison and Ahi tuna. A regular menu highlight, the French Moo features sweet caramelized onions, creamy brie, pancetta and arugula on a toasted brioche bun. However if you enjoy customizing your hamburger, opt for the build-your-own menu with an extensive list of gourmet toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigbasinburgerbar.com/\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\n14413 Big Basin Way, Saratoga [\u003ca href=\"https://goo.gl/LyuVXh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 647-2136\u003cbr>\nHours: Mon-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Village-Burger-Bar-Saratoga/655826091189258\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vbbsaratoga\" target=\"_blank\">\u003cstrong>@vbbsaratoga\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98448,98447,98446,98445","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The neighborhood grill has an extensive burger menu with more than two dozen different hamburger creations. First timers should start with the 1/3 lb Clarke’s Burger and then head to the condiment bar with its dizzying number of sauces and toppings to complete your creation.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarkes.com/\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\n615 W El Camino Real, Mountain View [\u003ca href=\"https://goo.gl/ucXQJz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 967-0851\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-10pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/clarkescharcoal?fref=ts\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clarkes_burgers\" target=\"_blank\">\u003cstrong>@clarkes_burgers\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98450,98454,98452,98451,98453,98449","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This cozy Los Gatos roadside grill serves a straightforward menu of hamburgers, hotdogs and milkshakes. \u003cstrong>The Happy Hound\u003c/strong> burger is your classic American burger with red onions, lettuce and tomato. The Mexi burger mixes things up by serving ground hamburger, sautéed mushrooms, chili and cheese in a flour tortilla.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-happy-hound-los-gatos\" target=\"_blank\">\u003cstrong>The Happy Hound\u003c/strong>\u003c/a>\u003cbr>\n15899 Los Gatos Blvd, Los Gatos [\u003ca href=\"https://goo.gl/1yOAop\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 358-2444\u003cbr>\nHours: Mon-Thu 10:30am-9pm; Fri-Sat 10:30am-9:30pm; Sun 11am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98470,98472,98471,98473,98469","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the outside \u003cstrong>Sliders Burgers\u003c/strong> appears to be an unassuming diner located in a San Jose strip mall. On the inside you will find made-to-order burgers with a variety of meat options including wild game such as ostrich, wild boar and elk. The burgers are served plain but a condiment bar offers a number of sauces and toppings to dress your burger to your liking.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sliders-burgers-san-jose\" target=\"_blank\">\u003cstrong>Sliders Burgers\u003c/strong>\u003c/a>\u003cbr>\n1645 W San Carlos St, San Jose [\u003ca href=\"https://goo.gl/9n3Mbq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 298-4340\u003cbr>\nHours: Mon-Sat 11am-9:30pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SLIDERS-Burgers/142555209142568?fref=ts\" target=\"_blank\">\u003cstrong>SLIDERS Burgers \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98444,98443,98442","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This vintage San Jose restaurant is decorated with numerous black and white photos from the early days of Silicon Valley, some dating as far back as the 1860s. While \u003cstrong>Burger Pit\u003c/strong> may not be quite that old, there certainly isn't anything new about it: well worn vinyl booths and an inexpensive and straightforward menu serve as the backdrop for this no-frills hamburger restaurant. A juicy 1/2 lb. Steer Burger served on a steak roll with cheddar cheese and a side of thick steak fries is the definition of classic American comfort food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theburgerpit.com/\" target=\"_blank\">\u003cstrong>Burger Pit\u003c/strong>\u003c/a>\u003cbr>\n1349 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/vZZpFm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 269-8062\u003cbr>\nHours: Sun-Thu 11am-9:30pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Burger-Pit/146947332009429?fref=ts\" target=\"_blank\">\u003cstrong>The Burger Pit \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"98466,98465,98467,98468,98464","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Main Street Burgers\u003c/strong> serves gourmet burgers made from fresh ground Niman Ranch Beef alongside a menu of milkshakes and Treat ice cream. Those looking for a traditional burger will love the flavor-packed Smoked Bacon and Blue burger served with blue cheese crumbles, smoked bacon, sautéed mushrooms and garlic aioli on an spongy egg bun. Those who enjoy a little more flair will enjoy the sweet and savory flavor combination of the Cherry Bomb served with a sweet and tangy cherry pepper relish, bacon, creamy brie cheese, onion rings and garlic aioli.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mainstburgers.com/\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\n20 S Santa Cruz Ave, Los Gatos [\u003ca href=\"https://goo.gl/LRvSww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1881\u003cbr>\nHours: Sun-Mon 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mainstreetburgers?fref=ts\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MainSt_Burgers\" target=\"_blank\">\u003cstrong>@MainSt_Burgers\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98432/bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants","authors":["5580"],"series":["bayareabites_15150"],"categories":["bayareabites_109","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_265","bayareabites_91"],"tags":["bayareabites_1964","bayareabites_10207","bayareabites_2145","bayareabites_787"],"featImg":"bayareabites_98470","label":"bayareabites_15150"},"bayareabites_92064":{"type":"posts","id":"bayareabites_92064","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92064","score":null,"sort":[1421195205000]},"guestAuthors":[],"slug":"gmo-potatoes-have-arrived-but-will-anyone-buy-them","title":"GMO Potatoes Have Arrived. But Will Anyone Buy Them?","publishDate":1421195205,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\" alt=\"After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150113_atc_gmo_potatoes_have_arrived_but_will_anyone_buy_them.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/13/15)\u003c/p>\n\u003cp>On the face of it, the new potato varieties called \"Innate\" seem attractive. If you peel the brown skin off their white flesh, you won't find many unsightly black spots. And when you fry them, you'll probably get a much smaller dose of a potentially harmful chemical.\u003c/p>\n\u003cp>But here's the catch: Some of the biggest potato buyers in the country, such as Frito-Lay and McDonald's, seem afraid to touch these potatoes. Others don't even want to talk about them because they are genetically modified organisms, or GMOs.\u003c/p>\n\u003cp>The potatoes aren't yet on the market (more about that later). So to get a sneak peek at them I paid a visit to Michigan State University and its top potato breeder, \u003ca href=\"http://potatobg.css.msu.edu/douches.shtml\">David Douches\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92066\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-e1421195104540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-290x193.jpg\" alt=\"Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Douches is a lean and focused man, in constant motion. He's been working with potatoes for most of his adult life. It is, you might say, a committed but high-maintenance relationship.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Douches fell for the potato 32 years ago, when he was in graduate school. It seemed like \"a beautiful plant to work with,\" he says. It also feeds a lot of people. According to the \u003ca href=\"http://cipotato.org/\">International Potato Center\u003c/a>, the potato is the world's third-most-important food crop. \"I felt that when I work on something like this, it could have a large impact,\" Douches says.\u003c/p>\n\u003cp>He wants to make the potato just a little bit better. Unfortunately, the potato resists improvement.\u003c/p>\n\u003cp>The reasons lie in the genetic nature of this crop. It's very difficult, using traditional breeding, to make gradual improvements in an established potato variety. Mating it with another variety produces tremendously varied offspring, the vast majority of them inferior to the variety that you were hoping to improve. It's like trying to improve a really good poker hand by reshuffling the whole deck of cards and dealing again.\u003c/p>\n\u003cp>This is why Douches is so excited about these new potatoes: They're just like a much-loved variety, but better. To demonstrate, he and his colleague Joseph Coombs are banging some potatoes around inside an ancient, rotating wooden drum.\u003c/p>\n\u003cp>This is a bruise test. They're comparing two different varieties.\u003c/p>\n\u003cp>The first variety is russet Burbank, the most popular potato in America. It's been widely grown for more than a century. The other potatoes are almost identical to russet Burbank, but the J.R. Simplot Co. of Boise, Idaho, has inserted some extra genes into them in the laboratory. These potatoes are called \u003ca href=\"http://www.simplotplantsciences.com/\">Innate\u003c/a> russet Burbank.\u003c/p>\n\u003cfigure id=\"attachment_92067\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\" alt=\"Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The Simplot Co. chose the word \"innate\" because the new genes it inserted are actually modified versions of some genes that exist naturally in potatoes; they are innate to this species. But the inserted genes have a curious effect: They shut down a few of the potato's original, natural genes. Scientists call it gene silencing.\u003c/p>\n\u003cp>We're about to see the results. We peel some potatoes that went through the bruising barrel yesterday and lay them out on a table. The traditional russet Burbank potatoes are starting to show some evidence of bruising. Black spots are forming.\u003c/p>\n\u003cp>We see few bruises, by contrast, on the Innate russet Burbank potatoes.\u003c/p>\n\u003cp>There's another difference that we cannot see. If we fry these potatoes, the Innate russet Burbanks will have less than half as much of a worrisome chemical called acrylamide.\u003c/p>\n\u003cp>Lots of foods — coffee, for instance — contain acrylamide. But when lab rats eat it, they're more likely to get cancer. Studies have never shown a clear link between acrylamide consumption and cancer in humans, but the Food and Drug Administration still \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm374855.htm\">says\u003c/a> that it's a good idea to consume less of it.\u003c/p>\n\u003cp>For both these reasons — less bruising and less acrylamide — Haven Baker, general manager of Simplot Plant Sciences, thinks that consumers should be lining up to buy these new potatoes. \"The No. 1 consumer complaint [about potatoes] is black spot bruise,\" he says. \"You have to cut it out or, if it's bad enough, throw the potato away. It's a significant waste issue.\"\u003c/p>\n\u003cp>The Simplot Co. has created Innate versions of several different varieties, including one called Atlantic that's widely used to make potato chips. The U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/brs/fedregister/BRS_20141110b.pdf\">approved\u003c/a> the new varieties in November. They are not on sale yet because Simplot is waiting for a green light from the FDA, which is \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm352067.htm\">reviewing\u003c/a> scientific data — mostly provided by the company — on how genetic modification has altered the chemical makeup of the potato and whether any of those changes could raise safety concerns.\u003c/p>\n\u003cp>But even before they've gone on sale, some of the very biggest potato buyers seem to be backing away from them.\u003c/p>\n\u003cp>Frito-Lay, the biggest potato chip maker, and McDonald's have both issued \u003ca href=\"http://www.capitalpress.com/Business/20141113/mcdonalds-not-interested-in-gmo-potatoes\">statements\u003c/a> saying that they are not planning to use the Simplot potatoes in their products. An executive at another potato chip company told The Salt that his company does not plan to use those potatoes. He didn't even want to be quoted on the subject for fear that someone would mistakenly get the opposite impression.\u003c/p>\n\u003cp>Patty Lovera, assistant director of \u003ca href=\"http://www.foodandwaterwatch.org/\">Food and Water Watch\u003c/a>, an environmental advocacy group, says food companies should, in fact, react this way. \"When you ask consumers if they're comfortable with this technology, they are not,\" she says. Food and Water Watch has launched a \u003ca href=\"https://secure3.convio.net/fww/site/Advocacy?cmd=display&page=UserAction&id=801\">petition\u003c/a> calling on McDonald's to reject GMO potatoes.\u003c/p>\n\u003cp>There may not be anything wrong with these potatoes, Lovera says, but she does not think the government is regulating biotech crops carefully enough. \"I don't have some smoking gun to hand you [about] this danger or that danger,\" she says, \"but we don't think that the review that they've gone through can show us that they're safe.\"\u003c/p>\n\u003cp>Yet other advocates for healthy food believe the Simplot potatoes offer real advantages.\u003c/p>\n\u003cp>\"It's really strange how GMO has become a curse word,\" says Michael Jacobson, executive director of the \u003ca href=\"http://www.cspinet.org/about/index.html\">Center for Science in the Public Interest\u003c/a>. Jacobson has been among the leaders of the healthful-food movement. For the past 40 years, he has fought excess sugar, fat, salt and food additives.\u003c/p>\n\u003cp>But genetic modification? It's just another technology, he says, \"and if we could have genetically engineered crops and foods that produce safer products, and less expensive products, that's terrific!\"\u003c/p>\n\u003cp>The FDA does need to examine these new potatoes, Jacobson says. But if they do deliver less cancer risk, and result in less food wasted, he hopes that people will buy them.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"New GMO potatoes don't bruise as easily, and, when fried, they have less of a potentially harmful chemical. Yet some big chip and french fry makers won't touch them because of the stigma of GMOs.","status":"publish","parent":0,"modified":1421270473,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1215},"headData":{"title":"GMO Potatoes Have Arrived. But Will Anyone Buy Them? | KQED","description":"New GMO potatoes don't bruise as easily, and, when fried, they have less of a potentially harmful chemical. Yet some big chip and french fry makers won't touch them because of the stigma of GMOs.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"92064 http://blogs.kqed.org/bayareabites/?p=92064","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/13/gmo-potatoes-have-arrived-but-will-anyone-buy-them/","disqusTitle":"GMO Potatoes Have Arrived. But Will Anyone Buy Them?","nprByline":"Dan Charles","nprStoryId":"376184710","nprApiLink":"http://api.npr.org/query?id=376184710&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them?ft=3&f=376184710","nprRetrievedStory":"1","nprPubDate":"Tue, 13 Jan 2015 18:45:00 -0500","nprStoryDate":"Tue, 13 Jan 2015 16:30:00 -0500","nprLastModifiedDate":"Tue, 13 Jan 2015 18:31:35 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150113_atc_gmo_potatoes_have_arrived_but_will_anyone_buy_them.mp3?orgId=1&topicId=1053&ft=3&f=376184710","nprAudioM3u":"http://api.npr.org/m3u/1377024779-ff4a85.m3u?orgId=1&topicId=1053&ft=3&f=376184710","path":"/bayareabites/92064/gmo-potatoes-have-arrived-but-will-anyone-buy-them","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150113_atc_gmo_potatoes_have_arrived_but_will_anyone_buy_them.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\" alt=\"After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150113_atc_gmo_potatoes_have_arrived_but_will_anyone_buy_them.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/13/15)\u003c/p>\n\u003cp>On the face of it, the new potato varieties called \"Innate\" seem attractive. If you peel the brown skin off their white flesh, you won't find many unsightly black spots. And when you fry them, you'll probably get a much smaller dose of a potentially harmful chemical.\u003c/p>\n\u003cp>But here's the catch: Some of the biggest potato buyers in the country, such as Frito-Lay and McDonald's, seem afraid to touch these potatoes. Others don't even want to talk about them because they are genetically modified organisms, or GMOs.\u003c/p>\n\u003cp>The potatoes aren't yet on the market (more about that later). So to get a sneak peek at them I paid a visit to Michigan State University and its top potato breeder, \u003ca href=\"http://potatobg.css.msu.edu/douches.shtml\">David Douches\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92066\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-e1421195104540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-290x193.jpg\" alt=\"Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Douches is a lean and focused man, in constant motion. He's been working with potatoes for most of his adult life. It is, you might say, a committed but high-maintenance relationship.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Douches fell for the potato 32 years ago, when he was in graduate school. It seemed like \"a beautiful plant to work with,\" he says. It also feeds a lot of people. According to the \u003ca href=\"http://cipotato.org/\">International Potato Center\u003c/a>, the potato is the world's third-most-important food crop. \"I felt that when I work on something like this, it could have a large impact,\" Douches says.\u003c/p>\n\u003cp>He wants to make the potato just a little bit better. Unfortunately, the potato resists improvement.\u003c/p>\n\u003cp>The reasons lie in the genetic nature of this crop. It's very difficult, using traditional breeding, to make gradual improvements in an established potato variety. Mating it with another variety produces tremendously varied offspring, the vast majority of them inferior to the variety that you were hoping to improve. It's like trying to improve a really good poker hand by reshuffling the whole deck of cards and dealing again.\u003c/p>\n\u003cp>This is why Douches is so excited about these new potatoes: They're just like a much-loved variety, but better. To demonstrate, he and his colleague Joseph Coombs are banging some potatoes around inside an ancient, rotating wooden drum.\u003c/p>\n\u003cp>This is a bruise test. They're comparing two different varieties.\u003c/p>\n\u003cp>The first variety is russet Burbank, the most popular potato in America. It's been widely grown for more than a century. The other potatoes are almost identical to russet Burbank, but the J.R. Simplot Co. of Boise, Idaho, has inserted some extra genes into them in the laboratory. These potatoes are called \u003ca href=\"http://www.simplotplantsciences.com/\">Innate\u003c/a> russet Burbank.\u003c/p>\n\u003cfigure id=\"attachment_92067\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\" alt=\"Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The Simplot Co. chose the word \"innate\" because the new genes it inserted are actually modified versions of some genes that exist naturally in potatoes; they are innate to this species. But the inserted genes have a curious effect: They shut down a few of the potato's original, natural genes. Scientists call it gene silencing.\u003c/p>\n\u003cp>We're about to see the results. We peel some potatoes that went through the bruising barrel yesterday and lay them out on a table. The traditional russet Burbank potatoes are starting to show some evidence of bruising. Black spots are forming.\u003c/p>\n\u003cp>We see few bruises, by contrast, on the Innate russet Burbank potatoes.\u003c/p>\n\u003cp>There's another difference that we cannot see. If we fry these potatoes, the Innate russet Burbanks will have less than half as much of a worrisome chemical called acrylamide.\u003c/p>\n\u003cp>Lots of foods — coffee, for instance — contain acrylamide. But when lab rats eat it, they're more likely to get cancer. Studies have never shown a clear link between acrylamide consumption and cancer in humans, but the Food and Drug Administration still \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm374855.htm\">says\u003c/a> that it's a good idea to consume less of it.\u003c/p>\n\u003cp>For both these reasons — less bruising and less acrylamide — Haven Baker, general manager of Simplot Plant Sciences, thinks that consumers should be lining up to buy these new potatoes. \"The No. 1 consumer complaint [about potatoes] is black spot bruise,\" he says. \"You have to cut it out or, if it's bad enough, throw the potato away. It's a significant waste issue.\"\u003c/p>\n\u003cp>The Simplot Co. has created Innate versions of several different varieties, including one called Atlantic that's widely used to make potato chips. The U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/brs/fedregister/BRS_20141110b.pdf\">approved\u003c/a> the new varieties in November. They are not on sale yet because Simplot is waiting for a green light from the FDA, which is \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm352067.htm\">reviewing\u003c/a> scientific data — mostly provided by the company — on how genetic modification has altered the chemical makeup of the potato and whether any of those changes could raise safety concerns.\u003c/p>\n\u003cp>But even before they've gone on sale, some of the very biggest potato buyers seem to be backing away from them.\u003c/p>\n\u003cp>Frito-Lay, the biggest potato chip maker, and McDonald's have both issued \u003ca href=\"http://www.capitalpress.com/Business/20141113/mcdonalds-not-interested-in-gmo-potatoes\">statements\u003c/a> saying that they are not planning to use the Simplot potatoes in their products. An executive at another potato chip company told The Salt that his company does not plan to use those potatoes. He didn't even want to be quoted on the subject for fear that someone would mistakenly get the opposite impression.\u003c/p>\n\u003cp>Patty Lovera, assistant director of \u003ca href=\"http://www.foodandwaterwatch.org/\">Food and Water Watch\u003c/a>, an environmental advocacy group, says food companies should, in fact, react this way. \"When you ask consumers if they're comfortable with this technology, they are not,\" she says. Food and Water Watch has launched a \u003ca href=\"https://secure3.convio.net/fww/site/Advocacy?cmd=display&page=UserAction&id=801\">petition\u003c/a> calling on McDonald's to reject GMO potatoes.\u003c/p>\n\u003cp>There may not be anything wrong with these potatoes, Lovera says, but she does not think the government is regulating biotech crops carefully enough. \"I don't have some smoking gun to hand you [about] this danger or that danger,\" she says, \"but we don't think that the review that they've gone through can show us that they're safe.\"\u003c/p>\n\u003cp>Yet other advocates for healthy food believe the Simplot potatoes offer real advantages.\u003c/p>\n\u003cp>\"It's really strange how GMO has become a curse word,\" says Michael Jacobson, executive director of the \u003ca href=\"http://www.cspinet.org/about/index.html\">Center for Science in the Public Interest\u003c/a>. Jacobson has been among the leaders of the healthful-food movement. For the past 40 years, he has fought excess sugar, fat, salt and food additives.\u003c/p>\n\u003cp>But genetic modification? It's just another technology, he says, \"and if we could have genetically engineered crops and foods that produce safer products, and less expensive products, that's terrific!\"\u003c/p>\n\u003cp>The FDA does need to examine these new potatoes, Jacobson says. But if they do deliver less cancer risk, and result in less food wasted, he hopes that people will buy them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92064/gmo-potatoes-have-arrived-but-will-anyone-buy-them","authors":["byline_bayareabites_92064"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_358"],"tags":["bayareabites_11270","bayareabites_14065","bayareabites_10207","bayareabites_10771","bayareabites_10787","bayareabites_300","bayareabites_10921"],"featImg":"bayareabites_92065","label":"bayareabites"},"bayareabites_79286":{"type":"posts","id":"bayareabites_79286","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79286","score":null,"sort":[1395333038000]},"guestAuthors":[],"slug":"french-fry-conspiracy-genes-can-make-fried-foods-more-fattening","title":"French-Fry Conspiracy: Genes Can Make Fried Foods More Fattening","publishDate":1395333038,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79287\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fries_01_wide-1710cc0efd5abed109c45f637e9cee45257bd54d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fries_01_wide-1710cc0efd5abed109c45f637e9cee45257bd54d.jpg\" alt=\"Oh, these look good! But how much the fries hurt your waistline depends not only on how many you eat but also your DNA. Photo: angela n /flickr\" width=\"1673\" height=\"940\" class=\"size-full wp-image-79287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oh, these look good! But how much the fries hurt your waistline depends not only on how many you eat but also your DNA. Photo: \u003ca href=\"https://www.flickr.com/photos/aon/\">angela n\u003c/a> /flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/20/291412227/french-fry-conspiracy-genes-can-make-fried-foods-more-fattening\">The Salt at NPR Food\u003c/a> (3/20/14)\u003c/p>\n\u003cp>When it comes to fried foods, sometimes I feel cursed.\u003c/p>\n\u003cp>My husband can eat as many spicy, crispy chicken sandwiches as he wants and never gain a pound. But for me, just smelling the chicken fryer seems to expand my waistline.\u003c/p>\n\u003cp>Now doctors at Harvard Medical School show what we've all suspected: Some people do indeed pay a higher price for indulging in French fries and Tater Tots. And we have mom and dad to blame for it.\u003c/p>\n\u003cp>People with higher genetic risk for obesity gain more weight when they eat fried foods than people with lower risk, a team from Harvard Medical School \u003ca href=\"http://www.bmj.com/content/348/bmj.g1610\">reported\u003c/a> Tuesday in the \u003cem>British Medical Journal\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The effect isn't huge. But for some people, the extra pounds could be the difference between being \"normal\" weight and overweight.\u003c/p>\n\u003cp>Eating fried foods four or more times each week is associated with two extra points on the body mass index scale when you carry 10 obesity risk genes, the study found.\u003c/p>\n\u003cp>But here's the surprising part: For people who don't have any of the obesity genes, one of those extra BMI points melt away. In essence, those mozzarella sticks are more fattening for those of us predisposed to a bigger waistline.\u003c/p>\n\u003cp>To find this interaction between genes and fried foods, epidemiologist \u003ca href=\"https://www.google.com/search?q=Li+Qu+harvard&oq=Li+Qu+harvard&aqs=chrome..69i57j0l4.2354j0j4&sourceid=chrome&espv=210&es_sm=93&ie=UTF-8#q=Lu+Qi+harvard+medical+school\">Lu Qi\u003c/a> and his team analyzed the dietary habits of nearly 30,000 adults in the U.S. They also calculated each person's genetic risk for obesity by analyzing 32 genes known to be linked to the disease. Having these genes doesn't mean you're obese. Instead, they increase your risk for having a higher BMI at some point in your life.\u003c/p>\n\u003cp>As expected, people who ate more fried foods gained more weight than those who indulged less frequently. And people who carried more of the obesity genes also had higher BMIs.\u003c/p>\n\u003cp>But the volunteers who had both risk factors — eating lots of fried food and a high number of fat genes — had the largest BMIs of all groups and the biggest risk for obesity.\u003c/p>\n\u003cp>In other words, a love of fried food may magnify your genetic disposition for adding on pounds. Qi and his colleagues think the same may be true for sugary drinks.\u003c/p>\n\u003cp>A few years ago, they performed a similar experiment — instead looking at fried foods, they analyzed people's weekly consumption of sodas, fruit juices and lemonade.\u003c/p>\n\u003cp>Drinking at least one sugary beverage each day was associated with a bump in BMI by about 1.8 points, when people carried 10 of the obesity genes. The soda penalty shrink by nearly half for people without the risk genes, the team \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3518794/\">reported\u003c/a> in \u003cem>The New England Journal of Medicine\u003c/em>.\u003c/p>\n\u003cp>\"In Westernized societies, we are all exposed to calorie-dense food, sedentary lives, stress and sleep deficit,\" geneticists Alexandra Blakemore and Jessica Buxton, from Imperial College London, \u003ca href=\"http://www.bmj.com/content/348/bmj.g1900\">wrote\u003c/a> in an comment about the current study. \"Some people seem relatively insensitive to these environmental pressures, while others are severely affected and become obese.\"\u003c/p>\n\u003cp>The Harvard studies offer an explanation for this observation. But they come with limitations.\u003c/p>\n\u003cp>For starters, Qi and his team couldn't tell whether the fried foods or sugary drinks caused the increase in BMI. That's because a love of fried foods could be an indicator of other unhealthy habits. In the study, people who indulged more often also tended to watch more TV and get less exercise.\u003c/p>\n\u003cp>The findings are also averages over a large number of people. \"They have poor predictive power for any given individual,\" Blackmore and Buxton write.\u003c/p>\n\u003cp>Nevertheless, the synergy between fried food and genes offers one more reason to take pause before ordering that aromatic fried chicken — even if you don't have obesity genes.\u003c/p>\n\u003cp>And it's pretty easy to figure out whether you do, Christpher Ochner \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/03/18/fried-food-genetic-obesity/6566407/\">tells\u003c/a> \u003cem>USA Today. \u003c/em>You don't need a fancy DNA test. \"Just take a look at your parents,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Some people are more likely to gain weight from frequently indulging in fried foods than others, scientists say. You can blame mom and dad for passing on the obesity risk genes.","status":"publish","parent":0,"modified":1395333038,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":707},"headData":{"title":"French-Fry Conspiracy: Genes Can Make Fried Foods More Fattening | KQED","description":"Some people are more likely to gain weight from frequently indulging in fried foods than others, scientists say. You can blame mom and dad for passing on the obesity risk genes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"79286 http://blogs.kqed.org/bayareabites/?p=79286","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/20/french-fry-conspiracy-genes-can-make-fried-foods-more-fattening/","disqusTitle":"French-Fry Conspiracy: Genes Can Make Fried Foods More Fattening","nprByline":"Michaeleen Doucleff","nprStoryId":"291412227","nprApiLink":"http://api.npr.org/query?id=291412227&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/20/291412227/french-fry-conspiracy-genes-can-make-fried-foods-more-fattening?ft=3&f=291412227","nprRetrievedStory":"1","nprPubDate":"Thu, 20 Mar 2014 10:33:00 -0400","nprStoryDate":"Thu, 20 Mar 2014 10:33:00 -0400","nprLastModifiedDate":"Thu, 20 Mar 2014 10:33:24 -0400","path":"/bayareabites/79286/french-fry-conspiracy-genes-can-make-fried-foods-more-fattening","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79287\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fries_01_wide-1710cc0efd5abed109c45f637e9cee45257bd54d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fries_01_wide-1710cc0efd5abed109c45f637e9cee45257bd54d.jpg\" alt=\"Oh, these look good! But how much the fries hurt your waistline depends not only on how many you eat but also your DNA. Photo: angela n /flickr\" width=\"1673\" height=\"940\" class=\"size-full wp-image-79287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oh, these look good! But how much the fries hurt your waistline depends not only on how many you eat but also your DNA. Photo: \u003ca href=\"https://www.flickr.com/photos/aon/\">angela n\u003c/a> /flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/20/291412227/french-fry-conspiracy-genes-can-make-fried-foods-more-fattening\">The Salt at NPR Food\u003c/a> (3/20/14)\u003c/p>\n\u003cp>When it comes to fried foods, sometimes I feel cursed.\u003c/p>\n\u003cp>My husband can eat as many spicy, crispy chicken sandwiches as he wants and never gain a pound. But for me, just smelling the chicken fryer seems to expand my waistline.\u003c/p>\n\u003cp>Now doctors at Harvard Medical School show what we've all suspected: Some people do indeed pay a higher price for indulging in French fries and Tater Tots. And we have mom and dad to blame for it.\u003c/p>\n\u003cp>People with higher genetic risk for obesity gain more weight when they eat fried foods than people with lower risk, a team from Harvard Medical School \u003ca href=\"http://www.bmj.com/content/348/bmj.g1610\">reported\u003c/a> Tuesday in the \u003cem>British Medical Journal\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The effect isn't huge. But for some people, the extra pounds could be the difference between being \"normal\" weight and overweight.\u003c/p>\n\u003cp>Eating fried foods four or more times each week is associated with two extra points on the body mass index scale when you carry 10 obesity risk genes, the study found.\u003c/p>\n\u003cp>But here's the surprising part: For people who don't have any of the obesity genes, one of those extra BMI points melt away. In essence, those mozzarella sticks are more fattening for those of us predisposed to a bigger waistline.\u003c/p>\n\u003cp>To find this interaction between genes and fried foods, epidemiologist \u003ca href=\"https://www.google.com/search?q=Li+Qu+harvard&oq=Li+Qu+harvard&aqs=chrome..69i57j0l4.2354j0j4&sourceid=chrome&espv=210&es_sm=93&ie=UTF-8#q=Lu+Qi+harvard+medical+school\">Lu Qi\u003c/a> and his team analyzed the dietary habits of nearly 30,000 adults in the U.S. They also calculated each person's genetic risk for obesity by analyzing 32 genes known to be linked to the disease. Having these genes doesn't mean you're obese. Instead, they increase your risk for having a higher BMI at some point in your life.\u003c/p>\n\u003cp>As expected, people who ate more fried foods gained more weight than those who indulged less frequently. And people who carried more of the obesity genes also had higher BMIs.\u003c/p>\n\u003cp>But the volunteers who had both risk factors — eating lots of fried food and a high number of fat genes — had the largest BMIs of all groups and the biggest risk for obesity.\u003c/p>\n\u003cp>In other words, a love of fried food may magnify your genetic disposition for adding on pounds. Qi and his colleagues think the same may be true for sugary drinks.\u003c/p>\n\u003cp>A few years ago, they performed a similar experiment — instead looking at fried foods, they analyzed people's weekly consumption of sodas, fruit juices and lemonade.\u003c/p>\n\u003cp>Drinking at least one sugary beverage each day was associated with a bump in BMI by about 1.8 points, when people carried 10 of the obesity genes. The soda penalty shrink by nearly half for people without the risk genes, the team \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3518794/\">reported\u003c/a> in \u003cem>The New England Journal of Medicine\u003c/em>.\u003c/p>\n\u003cp>\"In Westernized societies, we are all exposed to calorie-dense food, sedentary lives, stress and sleep deficit,\" geneticists Alexandra Blakemore and Jessica Buxton, from Imperial College London, \u003ca href=\"http://www.bmj.com/content/348/bmj.g1900\">wrote\u003c/a> in an comment about the current study. \"Some people seem relatively insensitive to these environmental pressures, while others are severely affected and become obese.\"\u003c/p>\n\u003cp>The Harvard studies offer an explanation for this observation. But they come with limitations.\u003c/p>\n\u003cp>For starters, Qi and his team couldn't tell whether the fried foods or sugary drinks caused the increase in BMI. That's because a love of fried foods could be an indicator of other unhealthy habits. In the study, people who indulged more often also tended to watch more TV and get less exercise.\u003c/p>\n\u003cp>The findings are also averages over a large number of people. \"They have poor predictive power for any given individual,\" Blackmore and Buxton write.\u003c/p>\n\u003cp>Nevertheless, the synergy between fried food and genes offers one more reason to take pause before ordering that aromatic fried chicken — even if you don't have obesity genes.\u003c/p>\n\u003cp>And it's pretty easy to figure out whether you do, Christpher Ochner \u003ca href=\"http://www.usatoday.com/story/news/nation/2014/03/18/fried-food-genetic-obesity/6566407/\">tells\u003c/a> \u003cem>USA Today. \u003c/em>You don't need a fancy DNA test. \"Just take a look at your parents,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79286/french-fry-conspiracy-genes-can-make-fried-foods-more-fattening","authors":["byline_bayareabites_79286"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_10207","bayareabites_11056","bayareabites_13180","bayareabites_2613","bayareabites_11318","bayareabites_10921"],"featImg":"bayareabites_79292","label":"bayareabites"},"bayareabites_39945":{"type":"posts","id":"bayareabites_39945","meta":{"index":"posts_1591205157","site":"bayareabites","id":"39945","score":null,"sort":[1331305239000]},"guestAuthors":[],"slug":"new-burger-on-the-block-flipside","title":"New Burger on the Block: Flipside ","publishDate":1331305239,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\" alt=\"flipside exterior\" title=\"flipside exterior\" width=\"412\" height=\"550\" class=\"alignnone size-full wp-image-39946\">\u003c/a>\u003c/p>\n\u003cp>Right now, somewhere in the Bay Area, there's a group of food fanatics engaged in a heated debate about where to get the best burrito. Or where to find the best latte. And while \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/09/kqeds-forum-sfs-coffee-innovators/\">artisanal coffee\u003c/a> and taquerias often spark contentious conversations among residents about who's at the top of the list, burgers are another topic that gets folks all fired up. \u003c/p>\n\u003cp>In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like \u003ca href=\"http://kwikwayoakland.com/\">Kwik-Way\u003c/a>, \u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a> and now \u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>. \u003c/p>\n\u003cp>Housed in the now-shuttered Adam's Burger, Flipside serves up a wide variety of burgers, fries and shakes in a bright, colorful space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\" alt=\"flipside\" title=\"flipside\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39948\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like the other recent additions to the neighborhood, Flipside emphasizes its premium ingredients. Their menu promises that they use \"100% all-natural certified Angus beef that is ground fresh daily. And is never frozen. Our beef is brought up with strict husbandry principles and never treated w/ hormones or antibiotics.\" They also offer vegetarian options with veggie burgers and salads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331096599274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331095793219.jpg\" alt=\"flipside menu\" title=\"flipside menu\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39947\">\u003c/a>\u003c/p>\n\u003cp>At first glance, the large menu stocks the usual standards although there are a few unusual combinations like the \"Hangover\" (fried egg, yellow American cheese, applewood smoked bacon, French fries and Tabasco mayo, $10.50) and the \"Islander\" (grilled pineapple, Swiss cheese, grilled onions and teriyaki glaze, $9.50). \u003c/p>\n\u003cp>My husband and I went for the first two listed on the menu: the \"Classic\" (lettuce, tomato, red onion, lettuce and their housemade 'Flip' sauce -- their version of Thousand Island sauce) and \"California Sensation\" (avocado, Swiss cheese, sprouts and 'Flip' sauce, $9.50). All the burgers include fries or salad, and I upgraded my order to \"frings\" which is half fries, half onion rings. They've also got sweet potato, garlic and curly fries if you want something else besides the regular fried spuds. And you can also get your burgers on Texas Toast or a 9-grain bun. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\" alt=\"classic burger\" title=\"classic burger\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39950\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\" alt=\"california sensation\" title=\"california sensation\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39949\">\u003c/a>\u003c/p>\n\u003cp>There's a sign on the counter that says that as each 1/2 lb. burger is made to order, wait times can vary between 12-25 minutes depending on how busy they are. We settled in at our table, although we wished they toned down the music and widescreen TV a notch, which we found distracting since they were both blaring loudly at the same time.\u003c/p>\n\u003cp>Despite the promising provenance of the ingredients, when we took our first bites of our burgers, we found that they had been grilled well beyond medium. Needless to say, the \"California Sensation\" was less than sensational. The meat was on the dry side and even with the buttery \"signature classic\" buns slathered with Flip sauce, the burgers were below average. Their burgers are quite large as well, almost big enough for two -- and when they're overcooked, the portions are rather overwhelming. The thin-cut fries and onion rings were perfectly crisp, not too greasy and tasty, although the side salad of romaine lettuce, carrots, cucumber and tomato was undressed and elicited a ho-hum reaction from my husband. \u003c/p>\n\u003cp>So while we were disappointed with our first visit, Flipside's only had their doors open for several weeks. There's plenty of room for improvement, and of course there's many items we haven't tried yet like their \"fountain-style\" shakes and malts. In any event, the Flipside is the latest player in the busy burger battle that's unfolding in Oakland, and they're worth watching to see how they evolve over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>\u003cbr>\n3401 Lakeshore Ave\u003cbr>\n(between Longridge Rd & Trestle Glen Rd)\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 879-7195\u003cbr>\nHours:\u003cbr>\nMon-Sun 11 am - 9 pm\u003c/p>\n\n","blocks":[],"excerpt":"In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like Kwik-Way, Trueburger and now Flipside. ","status":"publish","parent":0,"modified":1331274414,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":614},"headData":{"title":"New Burger on the Block: Flipside | KQED","description":"In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like Kwik-Way, Trueburger and now Flipside. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"39945 http://blogs.kqed.org/bayareabites/?p=39945","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/09/new-burger-on-the-block-flipside/","disqusTitle":"New Burger on the Block: Flipside ","path":"/bayareabites/39945/new-burger-on-the-block-flipside","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\" alt=\"flipside exterior\" title=\"flipside exterior\" width=\"412\" height=\"550\" class=\"alignnone size-full wp-image-39946\">\u003c/a>\u003c/p>\n\u003cp>Right now, somewhere in the Bay Area, there's a group of food fanatics engaged in a heated debate about where to get the best burrito. Or where to find the best latte. And while \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/09/kqeds-forum-sfs-coffee-innovators/\">artisanal coffee\u003c/a> and taquerias often spark contentious conversations among residents about who's at the top of the list, burgers are another topic that gets folks all fired up. \u003c/p>\n\u003cp>In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like \u003ca href=\"http://kwikwayoakland.com/\">Kwik-Way\u003c/a>, \u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a> and now \u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>. \u003c/p>\n\u003cp>Housed in the now-shuttered Adam's Burger, Flipside serves up a wide variety of burgers, fries and shakes in a bright, colorful space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\" alt=\"flipside\" title=\"flipside\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39948\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like the other recent additions to the neighborhood, Flipside emphasizes its premium ingredients. Their menu promises that they use \"100% all-natural certified Angus beef that is ground fresh daily. And is never frozen. Our beef is brought up with strict husbandry principles and never treated w/ hormones or antibiotics.\" They also offer vegetarian options with veggie burgers and salads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331096599274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331095793219.jpg\" alt=\"flipside menu\" title=\"flipside menu\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39947\">\u003c/a>\u003c/p>\n\u003cp>At first glance, the large menu stocks the usual standards although there are a few unusual combinations like the \"Hangover\" (fried egg, yellow American cheese, applewood smoked bacon, French fries and Tabasco mayo, $10.50) and the \"Islander\" (grilled pineapple, Swiss cheese, grilled onions and teriyaki glaze, $9.50). \u003c/p>\n\u003cp>My husband and I went for the first two listed on the menu: the \"Classic\" (lettuce, tomato, red onion, lettuce and their housemade 'Flip' sauce -- their version of Thousand Island sauce) and \"California Sensation\" (avocado, Swiss cheese, sprouts and 'Flip' sauce, $9.50). All the burgers include fries or salad, and I upgraded my order to \"frings\" which is half fries, half onion rings. They've also got sweet potato, garlic and curly fries if you want something else besides the regular fried spuds. And you can also get your burgers on Texas Toast or a 9-grain bun. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\" alt=\"classic burger\" title=\"classic burger\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39950\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\" alt=\"california sensation\" title=\"california sensation\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39949\">\u003c/a>\u003c/p>\n\u003cp>There's a sign on the counter that says that as each 1/2 lb. burger is made to order, wait times can vary between 12-25 minutes depending on how busy they are. We settled in at our table, although we wished they toned down the music and widescreen TV a notch, which we found distracting since they were both blaring loudly at the same time.\u003c/p>\n\u003cp>Despite the promising provenance of the ingredients, when we took our first bites of our burgers, we found that they had been grilled well beyond medium. Needless to say, the \"California Sensation\" was less than sensational. The meat was on the dry side and even with the buttery \"signature classic\" buns slathered with Flip sauce, the burgers were below average. Their burgers are quite large as well, almost big enough for two -- and when they're overcooked, the portions are rather overwhelming. The thin-cut fries and onion rings were perfectly crisp, not too greasy and tasty, although the side salad of romaine lettuce, carrots, cucumber and tomato was undressed and elicited a ho-hum reaction from my husband. \u003c/p>\n\u003cp>So while we were disappointed with our first visit, Flipside's only had their doors open for several weeks. There's plenty of room for improvement, and of course there's many items we haven't tried yet like their \"fountain-style\" shakes and malts. In any event, the Flipside is the latest player in the busy burger battle that's unfolding in Oakland, and they're worth watching to see how they evolve over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>\u003cbr>\n3401 Lakeshore Ave\u003cbr>\n(between Longridge Rd & Trestle Glen Rd)\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 879-7195\u003cbr>\nHours:\u003cbr>\nMon-Sun 11 am - 9 pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/39945/new-burger-on-the-block-flipside","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_181"],"tags":["bayareabites_10204","bayareabites_10205","bayareabites_14773","bayareabites_10203","bayareabites_10207","bayareabites_10206","bayareabites_10213","bayareabites_14757","bayareabites_1965","bayareabites_3875"],"featImg":"bayareabites_39950","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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