Mom meets grill – grill meets potatoes
Not po-TAT-o. Po-TATE-o.
Now that that’s out of the way, allow me to introduce you to my new favorite, edible oxymoron.
Grilled fries.
Grilled fries are officially the spring and summer version of one of my other favorite oxymorons: baked fries.
The main ingredient to make these right is not just potatoes, but patience. This is not a quick fix but we three agreed they beat baked fries by a mile.
I used one large Idaho potato per person and cut each potato in half and then each half into four slices/wedges. And because on good days I keep track of what I eat, eight pieces equals one potato. I put the potatoes in a bowl and drizzled one tablespoon of olive oil. It doesn’t look like a lot but it’s enough, I promise! Then I shake the bowl around, flip the potatoes with momentum, gravity and my hands. I sprinkle on granulated garlic and Kosher salt and lay them on the grill grates, grill on medium, for about 50 minutes. (I suggest adding rosemary but Plain Jane doesn’t like it, so I leave it off, along with pepper and anything else with a modicum of intense flavor.) I turned them every 10-15 minutes and took them off when they were fork tender. The skin was crispy and the potato was soft. I tried a few before dinner just to make sure they weren’t poison. They were not. And, even better? The wedges filled up the plates and it looked like we overindulged when in fact, we had not.
That is always a good thing.
