Welcome to TSRI's Summer Grilling Celebration! We have a fantastic week coming your way, full of grilled and summer favorites. When I whipped up the burger and chicken for this weeks posts, more than anything I wanted fries to go with these dishes. I did make some incredible Grilled Sweet Potato Fries last week, so I opted for a change.
These Seasoned Grilled Fries we made with large Russet potatoes and my favorite new spice, ground Chile de Arbol. Grilling these left a fantastic crispy exterior and tender interior. Firm enough to stand up to my favorite Beer Cheddar Sauce (that recipe is coming up soon).
I think the size of the fry intimidated my Munchkin. Seriously, she told Daddy "Uh, No!" when he asked her if she wanted fries. Chad was very happy to hear this. He devoured these fries, and the cheese sauce. Apparently sometimes 3 pounds of potatoes and a quart of Beer Cheddar Sauce are not enough. So, these fries received fave reviews, I loved them as well.
I am sure you will love these too!
Seasoned Grilled Fries
3 pounds Russet potatoes
extra virgin olive oil
1 tablespoon kosher salt
1/2 tablespoon fresh ground pepper
1 tablespoon ground chile de arbol (may substitute cayenne pepper)
Place the potatoes and about 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 15-20 minutes, until the potatoes are tender when pierced with a fork. Remove potatoes from water and allow to cool.
Preheat grill to high.
Cut each potato into 8 wedges (cut in half lengthwise, then in half again and again). Place potato wedges on a baking sheet or tray and spray generously with olive oil. Sprinkle with salt, pepper and chile de arbol. Toss potatoes until evenly coated.
Carefully brush or rub grill grates with olive oil.
Place potatoes on grill and cook 3-5 minutes on each side. Potatoes should browned grill marks when you flip them. Remove from grill and serve. Enjoy!
Clickherefora printable version of this recipe - The Slow RoastedItalian.com
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