Seasoned Grilled Fries

3 pounds Russet potatoes
extra virgin olive oil
1 tablespoon kosher salt
1/2 tablespoon fresh ground pepper
1 tablespoon ground chile de arbol (may substitute cayenne pepper)

Place the potatoes and about 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 15-20 minutes, until the potatoes are tender when pierced with a fork.  Remove potatoes from water and allow to cool.

Preheat grill to high.

Cut each potato into 8 wedges (cut in half lengthwise, then in half again and again).  Place potato wedges on a baking sheet or tray and spray generously with olive oil.  Sprinkle with salt, pepper and chile de arbol.  Toss potatoes until evenly coated.

Carefully brush or rub grill grates with olive oil. 

Place potatoes on grill and cook 3-5 minutes on each side.  Potatoes should have browned grill marks when you flip them.  Remove from grill and serve.  Enjoy!

Recipe printed from
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