Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths. Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl. Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.
Time 25m Yield 6 potatoes, 6 serving(s) Number Of Ingredients 7 Steps:
Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly. Heat the grill to high. While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from the heat. Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.
Time 35m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Whisk together the Dijon mustard, whole-grain mustard, honey and mint in a bowl, and season with salt and pepper. Let sit at room temperature while you prepare the fries. Put the sweet potatoes in a large pot, cover with water and add 1 tablespoon salt. Bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance, 10 to 15 minutes depending on size. When cool enough to handle, cut each sweet potato into 6 wedges. Heat a gas or charcoal grill to medium-high. Brush the potato wedges with oil and season with salt and pepper. Grill until slightly charred and cooked through, 2 to 3 minutes per side. Remove to a platter and serve with the dipping sauce.
Time 33m Yield 6 to 8 servings Number Of Ingredients 6 Steps:
Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil. Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.
Time 50m Yield 8 serving(s) Number Of Ingredients 3 Steps:
Preheat oven to 425*F. Spray cookie sheets(or baking pans) with nonstick cooking spray(you may line with foil for quicker cleanup if you wish). Set aside. Mix potatos with 1/2 cup mayonnaise in a large bowl, toss to coat. Arrange in a single layer on cookie sheets. Bake 20 minutes. Rotate pans and bake an additional 15 minutes or until poatoes are golden. Combine remaining 1/2 cup mayonnaise with 1/4 cup barbeque sauce in a small bowl. Serve with fries. Enjoy!
Time 35m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Put the potatoes, unpeeled, into a large pot and cover with cold water. Bring to a boil and simmer until almost tender, about 15-20 minutes. Do not overcook, or they will fall apart and you won’t be able to cut them into fries. Drain and dry the potatoes and allow to cool enough to handle. Carefully cut each potato lengthwise into about 6 wedges. (Original recipe said 4 wedges, but those are too thick in my opinion.) You do have to be careful, since they are already cooked, that they could crumble or fall apart. Place the wedges on a baking sheet and brush both sides of the potatoes with oil. In a small bowl combine chili powder, salt and cumin. Sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side, until golden brown.
