August 12, 2013
Ever notice that during summer, simple things seem to make people so happy? For instance, during the summer, a patio beer, an ice cream cone, or something grilled feels like such a treat. Maybe it's because school is out, but people just seem to feel more free during the summer. A Saturday afternoon during the summer…well, I probably don't need to say anymore. The good weather just seems to motivate people to go out and enjoy life and appreciate the simple things.
There's something about a good burger with a side of fries that evokes that happy, relaxed summer feeling.
Instead of pulling out a deep fryer, turning on the oven, or grabbing a bag of chips for your trusty potato side, give grilled fries a try. Grilling these fries is easy, and it is a healthier alternative than frying them. The secret to good oven fries involves a water soak, and these grilled fries take the water soak one step further: you boil the potatoes until they are almost tender. After, you toss them with oil, any seasonings, and grill 'em!
When it came time to grill the fries, I laid them on a sheet of foil on the grill. I was worried about the wedges falling in between the grill grates and did not want to sacrifice fries to the BBQ gods. If you lay the fries directly on the grill grates, I would suggest laying the wedges perpendicular so that they do not fall into the grates.
These fries are crispy on the outside and fluffy on the inside and have that slight char flavor that comes from grilling.
With a grilled burger, this meal just felt like summer. Make these summer spuds happen!
Yields 4 Servings
4 medium to large Russet potatoes
1/4 cup canola oil or extra virgin olive oil
Seasoning, to taste
Bring a large pot of water to a boil. Once the water is boiling, add the potatoes. Reduce the heat to medium, and cook until the potatoes are almost tender. Drain and dry the potatoes, and slice into 8-10 wedges (if the potato is larger, you'll get more slices). Place the potatoes in a bowl, and toss with oil and seasoning.
Heat the grill to medium-high heat. Place the potatoes on the grill, and be careful so that the potato wedges do not fall in between the grill grates. (I placed the potatoes on a piece of foil over the grill grates). Grill on one side until the potatoes begin to turn a golden brown and grill marks appear (about 3 minutes). Flip the potatoes, and grill until the other side turns the same golden brown with grill marks. Remove from grill and add any additional desired seasoning.
Source: Adapted from Kitchen Simplicity and Bobby Flay