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Thursday, November 19, 2009

Seasoned Grilled Fries





The first few years the hubs and I were together, we ate nearly the same thing day in and day out - some sort of main entrée, Velveeta Shells & Cheese, and fried french fries.  And so the pounds came on, and more pounds on top of that.  I can assure you I'm fairly burned out on the Velveeta and french fries from home, so whenever we do fries at home I try to do different things with them.  Browsing on Food Network I found grilled french fries...or since its not fried is it french grills?  Not sure...

Anyways, these were so easy to make and pretty fun!  Make sure you don't boil your potatoes to the point where they fall apart - I boiled mine just perfectly and still had some that crumbled when I cut them up and weren't suitable for the grill.  Also, I grilled the fries until they looked nice and golden brown, and you could barely taste the "grilled" flavor....next time (and there so will be a next time) I will grill them a wee bit longer to make them a teensy bit crispier and so it has time to absorb the grill flavor.  Season these fries however the heck you want - I skipped the chili powder because of the kiddos and substituted paprika instead, and they were amazing!  Its such a different, and healthy, twist to your traditional fries, and they didn't last long at dinner - especially served alongside some yummy fancy sauce.  Hope you enjoy it as much as we did!

Seasoned Grilled Fries
Serves 6-8

3 pounds Idaho potatoes
1/2 cup canola oil
2 tablespoons ancho chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin


1.  Cover the potatoes with cold water in a large saucepan and cook until almost tender.

2.  Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil.

3.  Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes.

4.  Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.

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