Prep 15 mins
Cook 20 mins
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.
- 3 lbs idaho potatoes
- 1⁄2 cup canola oil
- 2 tablespoons dried ancho chile powder
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 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.
The seasoning mix was very good. I brushed the potatoes with oil and then shook everything together in a ziploc. I served the potatoes with a horseradish dressing.
Pretty good but not fantastic.
Something different to serve, they turned out great. Thank you!