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Lilly’s Table

 
 
Grilled Zucs & Peaches
Quinoa Zucchini Burgers
© Lillys-Table.com Photo of Grilled Fries
 

Tags: Dairy Free Gluten-Free Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Grilled Fries

from Zuccquinoa Burgers with Grilled Zucs, Peaches, and Fries, the Week of September 11, 2016.
View the previous or next recipe for this meal.

We live in a society that loves fries. The thought of making them from scratch is pretty foreign to most of us, the thought of tossing them on the grill fresh may be a new experience for you. But, like so many things you never have done— you never know, it could blow your mind. Keep the grill low and the cook time slow and it will be all good. Plenty of salt and oil will help, too.

Ingredients

  • 2 russet potatos, big and long potatoes, if possible
  • 2 tablespoons olive oil, more if needed
  • 1 teaspoon salt

Serving Size: 4 People

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Preparation Instructions

Blast the heat on your grill for about 5 minutes and then reduce to the lowest setting. You will want the fries grilling at about 300 degrees.

Cut the potatoes in half. Lay flat. Cut into about 1/2 inch strips. Cut again into 1/2 inch thick sticks. Do not worry if they feel a bit uneven in size.

Pour the oil in a shallow dish. Toss in the potato sticks. Sprinkle generously with the salt all over.

Place on a grill. Cover with the lid. Sear for about 5-10 minutes until grill marks appear. Flip to another side and grill for another 5-10 minutes. Continue to do this until the fry is crisp on each side on the outside but soft in the middle. Yes, sampling is a good idea.

If they are getting dark, but not soft, move to a cooler spot on the grill. If they are soft but not dark, watch them carefully and blast with heat.

In my experience, I pull each fry off the grill individually when they appear the most cooked.