Seasoned Grilled Fries
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).
Ingredients
- 3 pounds Russet potatoes
- olive oil extra virgin
- 1 tablespoon kosher salt
- 1/2 tablespoon pepper fresh ground
- 1 tablespoon ground chile de arbol may substitute cayenne pepper
Instructions
- 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!
Nutrition
Serving: 1 | Calories: 377cal | Carbohydrates: 86g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 2353mg | Sugar: 5g | Fiber: 8g | Calcium: 67mg | Iron: 4mg