Grilled Potato Wedge French Fries

by Marla on August 2, 2009 · 13 comments

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grilled-potatoes

Have you ever tried making French Fries on the grill? If not you need to like now. It is such a simple, quick and easy way to make this delicious side dish. Not to mention very healthy too because they are not deep fried.

What these Grilled potatoes are:

  • Delicious! Crisp on the outside, smooth and creamy on the inside.
  • Very flavorful and adaptable to all kinds of spices and flavors.
  • The potato when cooked in a healthy manner is a high in vitamin C and a good source of potassium and fiber. To read more about the potato please read: Potatoes 101
  • When eaten responsibly and mindfully the potato can be included in a low carb lifestyle.
  • Meant to be eaten with regard to portion control as these are starchy and filling. Combine Grilled Potato wedges with a balanced meal that includes a lean protein source such as my: Grilled Turkey Meatloaf or Grilled Lemon Garlic Chicken and a healthy serving of Veggies.

What these are not:

  • Unhealthy, fried, fatty “French Fries” Yay!

potato-wedges-in-bowl

Grilled Potato Wedge French Fries

Makes as many as you want it to, figure about 2 ounces per person

NOTES:

  • I always leave the skins on my potatoes for the extra nutrients and flavor.

INGREDIENTS

  • 1-2 lbs Potatoes: Potato varieties include but not limited to: Red skinned New Potato, Russet, Yukon Gold and Garnet Yams aka “Sweet Potatoes”
  • Olive Oil or Canola Oil (you can use a flavored or non flavored olive oil, I like garlic oil)
  • plain Sea Salt or Garlic Sea Salt to taste
  • Cracked Black Pepper

METHOD

Pre heat your grill to medium high. Clean and scrub potatoes. Cut into 1 1/2 inch wedges, keeping all pieces a consistent thickness and shape so they cook evenly. In a large bowl, toss and coat potato wedges with enough olive oil so they glisten. Sprinkle on some salt, pepper and any other additional seasonings or sauces, see below. Combine well with your hands. Grill until marked and centers are soft, about 8 to 10 minutes each side, flipping once. (If potatoes stick to grill let them cook a few more minutes before flipping.) Reduce the heat on your grill if you feel they are going to burn.

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Variations

  • Spice it up. You can add additional dried seasonings for color and flavor. Suggestions include but not limited to: Tumeric, Thyme, Rosemary, Oregano, Paprika, Hot Pepper, Onion Powder, Garlic Powder, Cumin, Curry Powder, Chili seasoning
  • Make ‘em hot & spicy. Coat your wedges in your favorite hot sauce.
  • Make ‘em Sweet. Maple Syrup is a great way to enhance the flavor of any potato. Brush your fries with some Maple Syrup while grilling.
  • Another flavor twist, add balsamic vinegar to bowl when coating.

Got Leftovers?

Refrigerate and reheat for another meal. Put your grilled French fries in a single layer on a piece of foil and set your oven or toaster oven to a low broil setting. Keep and eye on them so they don’t burn. It should only take a few minutes to re-heat and get some crispiness back. You can flip potato wedges while re-heating to get both sides crispy.

French Fry Recipe Links

 

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