SEASONED GRILLED FRIES
Here is a nice technique for grilling fries that is pretty low calorie and also tasty. The whole family liked these, and next time we want "French Fries" I will probably make these. They are easier and healthier and yummier. From Bobby Flay and "Boy Meets Grill" on Food Network. I don't have "ancho chili powder", so I just used regular chili powder.
Provided by MathMom.calif
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put the potatoes, unpeeled, into a large pot and cover with cold water. Bring to a boil and simmer until almost tender, about 15-20 minutes. Do not overcook, or they will fall apart and you won't be able to cut them into fries.
- Drain and dry the potatoes and allow to cool enough to handle.
- Carefully cut each potato lengthwise into about 6 wedges. (Original recipe said 4 wedges, but those are too thick in my opinion.) You do have to be careful, since they are already cooked, that they could crumble or fall apart.
- Place the wedges on a baking sheet and brush both sides of the potatoes with oil.
- In a small bowl combine chili powder, salt and cumin. Sprinkle over the potatoes.
- Grill the potato wedges for 3 to 4 minutes per side, until golden brown.
Nutrition Facts : Calories 259.1, Fat 14.2, SaturatedFat 1.1, Sodium 916, Carbohydrate 31, Fiber 4.5, Sugar 1.5, Protein 3.8
SEASONED GRILLED FRIES
Steps:
- Cover the potatoes with cold water in a large saucepan and cook until almost tender. 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. Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.
GRILLED POTATOES
Steps:
- Heat grill to medium heat and oil the grates with cooking spray.
- Add the sliced potatoes to a rimmed tray or baking dish. Sprinkle with salt and pepper on both sides. Pour 1/2 cup Garlic Oil over the potatoes and toss gently to coat. Add the potatoes to the hot grill, then brush with the remaining oil mixture. Grill, flipping the potatoes once, until golden brown, about 5 minutes per side.
- Mash together the garlic and 1/2 teaspoon salt with a knife or bench scraper on a cutting board until it is a paste. Add the garlic to a small saucepan with the oil, chives, parsley, lemon juice and remaining 1/4 teaspoon salt. Cook over medium-low heat until the ingredients have combined, 3 to 4 minutes. Use as a marinade for potatoes, brush on rolls before toasting or brush on proteins for extra flavor.
GRILLED STEAK FRIES
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 5 servings
Number Of Ingredients 8
Steps:
- Preheat the grill to medium heat.
- Add the potatoes to a large pot of cold water. Bring potatoes to a boil over medium heat, then reduce the heat and simmer until the potatoes are just slightly tender but not cooked through about 10 to 12 minutes. Drain the potatoes and dry well. Slice the potatoes into thick wedges, about 6 per potato.
- In a large bowl, whisk together the olive oil, dry rub, and salt and pepper, to taste. Add the potato wedges and toss. Grill the potatoes until golden brown and crisp all over, about 10 to 12 minutes. Transfer the potatoes to a serving bowl or platter and serve with Creole Mustard Dipping Sauce.
- Combine all of the ingredients in a small bowl.
GRILLED SWEET POTATO FRIES
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium-high heat and oil the grates.
- In a large pot, add the sweet potatoes and cover with cold salted water. Bring them to a boil over medium heat. Lower the heat and simmer until you can pierce each potato with a paring knife and there is little to no resistance, approximately 25 to 30 minutes. Do not overcook.
- Transfer the sweet potatoes to a large bowl of cold water to halt their cooking process. Once the potatoes are cool, drain well. Peel the potatoes and cut them lengthwise into thick wedges, about 6 wedges per potato. Put the potatoes into a large bowl and coat them with olive oil. Add the brown sugar, cayenne, salt, pepper, cinnamon and cloves and toss to evenly coat. Put the wedges on the preheated grill. Cook until they are heated through and caramelized, approximately 3 to 4 minutes per side. Serve them as they are, or with a side of mint and cumin aioli, if desired.
GRILLED 2-POTATO FRIES
Get out that grill and fire up your tastebuds. This side dish is simple, but full of flavor and nutrients. Leave out the chipotles, if you don't want that *bite*, but we love it! Peeling the potatoes is optional too.
Provided by DuChick
Categories Yam/Sweet Potato
Time 25m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill.
- In medium bowl, combine potatoes and 1 tablespoon of the oil; toss gently to coat.
- Place vegetables in grill basket (grill "wok").
- In small bowl, mix remaining tablespoon oil, the chiles, salt and cumin; set aside.
- When grill is heated, place grill basket over medium-high heat.
- Cook 10 to 15 minutes, stirring occasionally, until potatoes are lightly browned and tender.
- Place potatoes in serving bowl.
- Pour reserved oil mixture over top; toss gently to coat.
Nutrition Facts : Calories 127.7, Fat 5.5, SaturatedFat 0.7, Sodium 251.4, Carbohydrate 18.2, Fiber 2.4, Sugar 1.7, Protein 1.9
GARLIC AND HERB GRILLED SWEET POTATO FRIES
Steps:
- Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.
- Heat the grill to high.
- While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from the heat.
- Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.
BOBBY FLAY'S GRILLED SWEET POTATO FRIES
Make and share this Bobby Flay's Grilled Sweet Potato Fries recipe from Food.com.
Provided by Miss_Elaine
Categories Yam/Sweet Potato
Time 25m
Yield 6 potatoes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.
- Heat the grill to high.
- While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from the heat.
- Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.
Nutrition Facts : Calories 216.8, Fat 11.4, SaturatedFat 1.6, Sodium 74, Carbohydrate 27.4, Fiber 4.1, Sugar 5.5, Protein 2.3
GRILLED STEAK FRIES
It's nice to have the option to deliver a full meal straight off of the grill, fries and all. Though not as crispy as the deep-fried variety, these hearty grilled steak fries are every bit as satisfying. It's vital to grill the potato slices with the skin on; the skin not only provides an extra textural dimension, but also keeps the potatoes from falling apart on the grill. You can simply season these with salt and pepper or use any of the seasoning mixtures for fries (pages 117 to 119), if you so desire.
Yield serves 4
Number Of Ingredients 4
Steps:
- Put the potatoes in a pot of cold water, add 2 tablespoons salt, and bring to a boil over medium-high heat. Cook the potatoes until they are tender when pierced with a knife but still firm, about 25 minutes. Drain, let cool, and then cut each potato lengthwise into 8 slices. This can be done in advance; the potatoes can be kept at room temperature for up to 4 hours or refrigerated for up to 8 hours.
- Heat your grill to high.
- Brush the potatoes with the oil and season with salt and pepper. Grill until golden brown and cooked through, 2 to 3 minutes per side. Serve hot.
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