Fast food has always felt just a little bit naughty. I know it’s bad for me but, it tastes so good, I buckle now and then when I’m in a hurry. Being at the farm wipes out any possibility of a take-out binge. However, it doesn’t take away the occasional need for a junk food fix…
These steak-cut fries are a snap to make. No need for a deep-fryer or an oven; just fire up the barbecue and you’ll have a plate of crispy fries lickety split! The secret to crispy fries is soaking. After the potatoes are cut into your favourite thickness, cover them with ice water for at least 3 hours. The more starch you’re able to leach out of the spuds the crisper/crispier they’ll be. Also, make sure each piece is well dried. It stands to reason that water laying on the potato will only make the fries limp and soggy. Trust me, this recipe should feed at least three people as a side yet as I am writing this post the bowl is slowly disappearing. They’re delicious! Maybe I should call them bad girl barbecue fries.
BAD GIRL BARBECUE FRIES
Serves: 2-4 I ate the whole batch…
4 medium russet potatoes, cut into lengthwise ½” sticks.
2 tablespoons canola oil
1 tablespoon cornstarch
1 teaspoon seasoned salt
½ teaspoon salt
¼ teaspoon black pepper
- Fill a large bowl with cold water and soak the potato slices for 3 hours.
- Drain the potatoes and pat them dry with paper towels.
- Preheat your barbecue to 425ºF.
- In a large bowl, toss the potatoes with the canola oil.
- Mix the cornstarch, seasoned salt, salt, and pepper in a small bowl then add potatoes.
- Toss until potatoes are evenly coated.
- Place potatoes in a single layer on parchment-lined baking sheet
- Place baking sheet on grill turning middle burner down to low.
- Check the potatoes at 15 minutes – turn them over.
- Continue grilling another 15 minutes – or until desired crispness is reached.
- Serve with your favourite dipping sauce and enjoy!
THE LOVE: Keep your eyes on your fries – they burn easily!
one year ago: egg-less gnocchi
two years ago: bliss
three years ago: lemon drowned cod
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Thanks for reading.
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