Yukon Gold Grill 'Fries'

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.

Yukon Green Chile Soup

Ever since we first tasted Yukon gold potatoes, our family has loved their soft, buttery texture and flavor. Because our grocery store only sells them by the 5-pound bag, I often have these beauties on hand.

After a recent vacation, and with little food left in our refrigerator or cupboards, I pulled together a pretty wonderful, savory soup with just a bit of heat. We ate ours on a cold and rainy night, with some crusty garlic bread and fresh veggies on the side. It should also make a great lunch, after thinning with a little water or milk.

Yukon Green Chile Soup
Makes 4-5 large servings

3 1/2 cups Yukon gold potato chunks, skin on
2 cups water
3 teaspoons bouillon powder
1 medium onion, diced
3 large cloves of garlic, minced
1 tablespoon of butter
4 slices of cooked bacon, chopped
6-8 ounces cream cheese
2-4 ounces green chiles, chopped
1/2 cup instant milk
1 tablespoon fresh Parmesan
2 tablespoons sherry
1 1/2 teaspoons coarse salt
1/2 teaspoon pepper

Combine potato chunks, water and bouillon powder in a large pan and bring to a boil. Reduce heat and simmer, approximately 40 minutes, or until potatoes are soft. While potatoes cook, saute onion and garlic in butter until onions become translucent, about 3-5 minutes.

After 40 minutes, mash potatoes in cooking water over low heat, leaving occasional small chunks. Add instant milk, bacon, cream cheese, Parmesan, sherry, chiles, salt and pepper. Bring to a boil briefly, reduce heat, and simmer for 15 to 20 minutes. Adjust seasoning to taste. Serve with crusty French bread, and a crisp salad or raw vegetables.