Monday, April 28, 2014

Rockstar Barbequed Fries

During the long hot days of Summer, the last thing the cook wants to do is warm up the house with the oven! However, this family enjoys our burgers with a nice side of potato goodness. To solve this battle of either warming up the house to have fries, or keep the house cool and have no fries, we use the barbeque. It becomes an essential cooking tool in the Gray household.

These healthy fries are simple to make, however they do take a while to cook. It takes around an hour for them to finish, but it's well worth the wait. They can be barbequed by themselves or simultaneously with a steak or burger. You do not need to babysit the fries while they are cooking. Just turn on the timer and work on other project!

This recipe is for a party of four. Feel free to add or reduce the amount of potatoes and spice.

*side note* It calls for red potatoes, but we found purple and white potatoes at Costco, so we included them in this batch.

What you need:
  • 5 Red Potatoes (or any other potato about the size of a fist)
  • 2 tablespoons olive oil (another option is garlic olive oil-it adds extra flavor to the dish)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • Foil (non stick works best)
  • Barbeque
"Preheat" the barbeque, turning burners on to medium. Cut potatoes into desired size, put in bowl. Add olive oil, garlic salt, and pepper, stir until potatoes are well covered.

Take 10-12 inches of foil and place on countertop. If you do not have non-stick foil, be sure to spray it with Pam.

Pour potatoes on foil.

Keep potatoes in the middle of foil. Add another piece of foil on top, fold sides TIGHTLY! This step is so so important. You will be flipping over the foil and you want to make sure the potatoes don't spill out.

Open barbeque, carefully put potatoes on top shelf and close lid. Let cook for 20 minutes.

After 20 minutes are up, cautiously lift lid. If it has been closed for full 20 min, there will be a wave of heat. Using a spatula, place the foil covered potatoes on bottom shelf and flip over. I use tongs to help out. Place back on top shelf with spatula. Cook for another 20 minutes. After that time is up, flip again using the same process. Open the top layer of foil with tongs and let cook opened for another 15-20 minutes.

Grab some ketchup, and enjoy!
A great part of the recipe is the potatoes will absorb the taste of the well seasoned barbeque. I prefer this recipe over oven roasted fries because of this. I am looking forward to making these all through the barbeque season! 
Nancy Jane

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