Healthy Grilled Sweet Potato Steak Fries Food

GRILLED SWEET POTATO FRIES

Steps:

• Place the whole potatoes in a large pot of cold water. Add 2 tablespoons salt, then bring to a gentle boil. Let boil until the potatoes are tender, but still quite firm, about 10 to 15 minutes. You should be able to pierce them with a fork somewhat easily, but the potatoes should still be too firm too eat. Drain and let cool slightly. Heat the grill to medium (about 400 degrees F).
• Slice each potato in half lengthwise, then slice each half into 4 to 6 wedges, depending on the size. Each wedge should be about 1/3 inch thick. As you slice the potatoes, peel off their skins (they should come off easily). Place the wedges in a bowl, then drizzle with olive oil. Sprinkle with brown sugar, chipotle chile pepper, and the remaining 1 teaspoon salt. Toss to coat.
• Grill the sweet potato fries on each side until they're lightly golden brown, have some grill marks (depending upon your preference) and are tender, about 6 minutes total. Remove to a serving platter. Enjoy hot, sprinkled with cilantro as desired.

SWEET POTATO STEAK FRIES

Steps:

• Preheat the oven to 450 degrees F and line a rimmed sheet pan with foil. Cut the ends off the potatoes, then cut the potatoes in half lengthwise. Cut into thick wedges, keeping all of the fries evenly sized. Spread the fries on the lined sheet pan and drizzle with a few tablespoons of olive oil, a big pinch of kosher salt and lots of freshly ground pepper. Sprinkle to taste with paprika and garlic powder and toss everything to evenly coat. Roast until brown and crispy on the bottoms, 10 to 15 minutes.
• Flip all the fries, and return them to the oven to roast until they are brown and crispy, another 10 to 15 minutes. Allow to cool slightly before serving

GRILLED STEAK FRIES

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.

AIR-FRYER SWEET POTATO FRIES

Steps:

• Preheat air fryer to 400°. Combine all ingredients; toss to coat. Place on greased tray in air-fryer basket. Cook until lightly browned, 10-12 minutes, stirring once. Serve immediately.

GRILLED SWEET POTATO FRIES

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.

SKIRT STEAK AND SWEET POTATO FRIES

Steps:

• Preheat the oven to 425 degrees F. Preheat a grill pan over medium-high heat.
• In a bowl, combine the salt, black pepper, cumin, coriander, oregano, cayenne and sugar. Add the fries to a sheet pan and sprinkle with 1 teaspoon of the seasoning blend. Bake, tossing halfway through, until crisp, 24 to 26 minutes.
• Brush the steaks with the oil and sprinkle with the remaining seasoning mix. Grill until they are done to your liking, 3 to 4 minutes per side for medium-rare. Remove the steaks from the grill pan and let rest for 5 to 7 minutes.
• Meanwhile, make the tangy herb drizzle. Combine the herbs, vinegar, red pepper flakes and garlic in a small bowl. While mixing with a fork, drizzle in the olive oil. Season with a pinch of salt and pepper.
• Remove the fries from the oven. Slice the steaks against the grain, and shingle around the fries on the sheet pan. Drizzle the steak with some of the herb drizzle, serving the remainder on the side.

HEALTHY GRILLED SWEET POTATO STEAK FRIES

Steps:

• Put potatoes in cold water with 2 Tbs. salt. Bring to boil over medium-high heat. Cook until tender when pierced with knife but still firm (about 25 mins). Drain.
• When cool enough to handle, cut lengthwise into 8 slices.
• Heat grill to high.
• Brush potatoes with oil. Season.
• Grill until golden brown and cook through (about 2-3 minutes).
• Dust w/ Spenda (and brown sugar, if desired). Serve hot.

"OLD BAY" GRILLED STEAK FRIES

Steps:

• Combine all spices in a small bowl.
• Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
• Heat grill to high.
• Brush potatoes with oil and season with the "Old Bay-style" spice rub and grill until golden brown and cooked through, 3 to 5 minutes.

SEASONED GRILLED FRIES

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.

STEAK & SWEET POTATO CHIPS

Steps:

• Heat oven to 220C/200C fan/gas 7. Half-fill a medium saucepan with water and bring to the boil. Add the sweet potatoes and cook for 4 mins, then drain through a colander and return to the saucepan. Pour over 2 tsp of the oil and season with a little black pepper. Toss until the potatoes are lightly coated with the oil.
• Tip the potatoes onto a baking tray and cook in the oven for 15 mins, then turn with a spatula and cook for a further 10 mins or until crisp and golden.
• While the potatoes are baking, prepare the steak. Trim off any hard fat from the beef, then rub all over with the remaining oil. Season with 1 tsp coarsely ground black pepper. Put a large non-stick frying pan or griddle over a medium-high heat and, when hot, add the steaks and cook for about 2 mins each side or until done to your liking.
• Mix the salad leaves, tomatoes, cucumber, spring onions and beans in a bowl. Whisk the vinegar, oil and garlic together. Divide the steak, chips and salad between two plates and pour over the dressing just before serving.

INDIAN-SPICED SWEET POTATO STEAK FRIES

Steps:

• Peel the sweet potatoes. If they are average size, cut them in half lengthwise. Lay each half flat on the cutting board and cut it into four slices. These should be between 1/4 and 1/2-inch slabs.
• Put the sweet potatoes in a large mixing bowl. Sprinkle on the seasonings and then pour on the olive oil.
• Use your clean hands to toss the potatoes with the other ingredients until all is evenly distributed.
• Set aside and allow the potatoes to marinate for 1/2-hour or more, depending upon the timing of your meal.
• When you are ready to cook, spray a shallow sheet pan with a light coat of oil to prevent sticking and then pour out the potatoes, distributing them evenly and avoiding any stacking.
• Place the pan on the middle rack of an oven preheated to 400 degrees Fahrenheit. Bake for about 30 minutes or until the fries are looking crisp. Serve hot.

SWEET POTATO STEAK FRIES

Steps:

• Cut sweet potatoes 1/2 inch thick lenghthwise strips,place in a large bowl.
• Add oil and toss to coat,Put on a greased cookie sheet.
• Bake at 400 for 15 minutes, turn over.
• Bake another 15 minutes or until tender and golden brown.
• Sprinkle with parsley and salt.
• Substitutes;1 teaspoon dried oregano,basil or thyme leaves for fresh parsley.

STEAK FRIES

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Mix olive oil and grill seasoning together in a large bowl. Add potato wedges and toss to coat.
• Line 2 baking sheets with aluminum foil. Crumple up foil slightly and grease with cooking spray. Arrange potato wedges on the foil so that they are not touching and have enough room to cook.
• Bake in the preheated oven, turning once, until brown and crispy, about 25 minutes.