Summer living, food allergies or not, is delicious and yet requires some thought if you want to eat fresh and healthy food without heating up your kitchen. French fries are in regular rotation in the Fischer family but I can’t bear the thought of turning on the broiler on a 90 degree day. That’s where my trusty grill comes in. This recipe is a favorite among both adults and kids.
RECIPE: GRILLED ‘FRENCH FRIED’ POTATOES
2.5 lbs of yukon potatoes quartered and uniform in size
2-3 tablespoons of high-heat safflower oil
2 teaspoons Kosher salt
1 teaspoon Paprika
1 teaspoon Celery Salt
A. Preheat grill on high heat.
B. Quarter your potatoes and place in a large bowl. You do want them to be similar in size so that they cook at the same rate
C. Drizzle high-heat oil over your potatoes and coat evenly. You many need to use slightly more or less.
D. Season the potatoes with half of Kosher salt, paprika, and celery salt. Adjust the amounts according to your taste and what’s in your pantry.
E. Toss the potatoes and re-season with the other half of the Kosher salt, paprika, and celery salt.
F. Turn grill down to your low setting and add potatoes with out overlap. Cook potatoes on low, turning them every 10 minutes, for 30-40 minutes. You’ll know that the potatoes are ready when you can easily stick a fork in them.
G. Serve up with your favorite dipping sauce.
- You can easily prep these in the morning, store in the refrigerator, and grill them later in the day.
- Adding chopped garlic to this recipe tastes great!