Recipe by DuChick
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.
Top Review by 2B's
These were delicious! I served them with Texas smoked brisket and everyone said they went so well together I should nick-name them "brisket fries". I have made them since in the oven and they are equally good. I think next time I smoke a brisket, I may put some in the smoker for an hour, or two, before grilling, and see how they turn out.
- 1 large sweet potato, cut into 2x1/4x1/4-inch strips (8 oz)
- 1 large russet potato, cut into 2x1/4x1/4-inch strips (8 oz)
- 2 tablespoons vegetable oil
- 1 -2 teaspoon finely chopped chipotle chile in adobo
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cumin
Directions See How It's Made
- 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.