- I love French fries.
- I sometimes feel guilty when I eat French fries.
- I am now in love with GRILLED fries – which aren’t actually fried – so no more guilt!
Hand-Cut Grilled Fries with Spicy Ketchup may just replace my French fry addiction. Grab a spud, scrub, slice thickly, and toss with just enough olive oil to barely coat. Season and grill. So simple! And so yummy!
Tip: If you have time, slice the potatoes and then soak for a few minutes in cold water to remove the starch. Rinse and pat dry, then proceed with the rest of the recipe instructions.
- ¼ cup ketchup
- ½ teaspoon chile sauce
- ½ teaspoon balsamic vinegar
- 2 russet potatoes, about 8 ounces each
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- In a small bowl mix together the ketchup, chile sauce, and balsamic vinegar. Set aside.
- Scrub the potatoes under cold running water and dry thoroughly (do not peel). Cut lengthwise into ½-inch-thick slices, then cut the slices into ¼-inch-thick wedges. Place the wedges in a medium bowl. Toss with the olive oil, garlic, salt, and pepper.
- Place the wedges on the grill, being careful not to let them drop through the openings. Cook over direct medium heat (350° to 450°F), with the lid closed as much as possible, until golden brown, about 10 minutes, turning once. For extra-crispy fries, open the grill and cook for an additional 1 to 2 minutes, turning once.
- Serve warm with the ketchup.