New York City, NY

It’s all about the potato skins at Friday’s

Mark-John Clifford
Potato SkinsFood Smith

I've been dining at Fridays for as long as I can remember starting when they opened their first location in New York City. After that, it was just about love at first sight.

Don't get me wrong, I didn't always get the best main course, dessert, or drink, but when it came to potato skins as an appetizer, no Fridays that I have been to since back then to present day have let me down.

I can't put my finger on how and why the potato skins are always perfect no matter which Fridays I've been to, but we'll get into that a little more in a mountie.

Before we get to the star of today's article, I want to tackle some of the other appetizers that don't make the grade nor are as consistent as the skins.

Pot Stickers
Pot StickersFood Advisor

There are okay. Nothing remarkable about them. Sometimes they are soggy other times nice, crisp and firm.

I can't eat them being allergic to sesame seeds and oil, so I rely on others and Patti to keep m informed.

From what I have heard, each Friday's prepares them differently, which makes for lack of consistency rivaled in the potato skins and for some dissatisfaction.

Mozzarella Sticks
Mozzarella SticksTGI Fridays

These I've had, and I can say honestly, no two Fridays make them the same. From the sauce they use to the crunchiness of the mozzarella stick, I haven't seen great consistency between each location.

That doesn't make them a terrible choice for an appetizer; it makes it a crapshoot, depending on which location you dine.

My advice is to get a platter of mixed appetizers to be safe. This way, you get a little of everything, and if you get one bad apple, you can make up for it with something else.

SlidersTGI Fridays

I've tried the sliders a couple of times, and so far, they are okay. There is nothing to write home about; they are like every other slide you've had.

Wings and Boneless Wings
Bone-In, Boneless, and TendersTGI Fridays

I like the wings at Fridays as long as they are bone-in. I don't know what it is about the boneless, but they taste fake to me, even though they aren't.

It all comes down to the sauce you picked to have the wings tossed in. I tend to stick to the hot and Patti like the sweeter sauces.

Either way, they are good.

I especially like the fact that when served, the bone-in wings are always crispy, even when tossed in the sauce. Something many restaurants fail to be about to accomplish.

As for the rest of the appetizers, I'll leave them for you to try and let me know in the comments.

The Potato Skins
Perfect SkinsTGI Fridays

The star of the show. 

These are the most consistent appetizer I have had at Fridays. It doesn't matter which location I visit, what time I visit, or who I'm with; they are consistently perfect.

Crunchy skins make up the base of the potato skins with fluffy insides, perfect melted cheese on top with bacon pieces, and green onions. 

Along with the skins comes a cup of ranch dressing for dipping adorned with more green onions.

I could stop right there, but here's the key difference I've seen with potato skins from Fridays versus other chain restaurants. At every location that I have dined at, they are the same.

I don't know how they do it, nor do I want to know. I want them to keep doing what they do forever.

I have to admit I have never tried the frozen potato skins sold in supermarkets. I think they aren't even close, but who knows.

Either way, next time you want potato skins, go to Fridays.

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Patti, my wife, and I write about life here in Fresno, California, and the Central Valley. We especially enjoy writing reviews about restaurants we've dined at, along with the food that is served. From time to time, we also write about and share recipes that we are fond of and hope you'll try them and let us know your thoughts. We are not traditional food critics. We don't have to worry about restaurants making unique dishes for us. We're just the average customer going in to dine, and then we write reviews.

Fresno, CA

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