Our quest continues for well-flavored food with reduced salt and saturated fats. Remembering the great flavor combo of Yukon gold potatoes and green chile in previous recipes (see posts for Yukon Green Chile Soup and Mexican Scalloped Potatoes) I set out to create a simple recipe that would complement marinated, grilled pork tenderloin. What I came up with was a thick-cut 'French fry' that my husband could also grill on this lovely evening of spring-like weather. My waffle fry cutter came in quite handy too. The fries turned out perfectly and still tasted good two days later, straight from the refrigerator (though they're definitely better warm :)
Yukon Gold Grill 'Fries'
Makes 3-4 servings
4 medium Yukon gold potatoes, skin on
2 tablespoons extra virgin olive oil
2 teaspoons garlic powder (or dried minced garlic)
1 teaspoon dried minced onion
1 teaspoon green chile powder (VOE - there is some salt in this)
Using waffle cutter, slice potatoes into 3/4" slices. Mix together olive oil, garlic powder, minced onion and green chile powder. Brush each potato slice generously, on both sides, adding a little more oil if necessary to coat all slices well. Cook on grill about 20-25 minutes, turning frequently, until dark brown/black spots begin to form. ENJOY!
VOE - you may keep the grilled potatoes slightly heated in a warm oven and uncovered, for 20-25 minutes.
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1 comment:
Great stuff! I did it a little differently (potato wedges, fresh garlic, fresh onion, skipped the green chile) and cooked them over lump charcoal and it came out very well. Served them with a garlic aioli (homemade mayonaise with garlic) - yum!
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