Grilled Home Fries
First, gather up a bunch of huge potatoes. As soon as you think you have found potatoes that are big enough, think again and keep looking. The biggest potatoes you can find. Imagine that you can get 12 really thick fries out of each potato and then recognize how large your potatoes are going to have to be to do this. Once you have come to terms with the sheer size of potato required to start this recipe, you are ready to begin.
Start by washing your huge potatoes. Make sure all the dirt is removed. You can peel them if you’d like, but it’s not necessary and some people really enjoy the skin on their potatoes. After you have soaked your cut potatoes in hot water, you should dry them completely because the next step is to coat them in oil and seasonings. Oil and water do not get along so you want to be sure the potatoes are as dry as possible. Add your spices and seasonings, like the Smoked Sweet Paprika and the Tellicherry Peppercorns, and get to grilling! If your potatoes are relatively equal in size, you will find that they cook quite evenly. This is the desired end goal.
Serve with a remoulade, or a French style mayonnaise. This dish can be a snack or a side. It probably shouldn’t be a main course, but these fries are delicious enough that it takes a great amount of willpower to stop eating them. It certainly took our entire test kitchen to stop themselves after two, maybe three, maybe even four as they walked past the table nonchalantly and scooped up a few in their hands. Okay, fine, they ate at least six. You have the added benefit of not needing to count and save enough for others to try when you cook these at home, however. Enjoy that freedom.
- 4 large russet potatoes
- 1/4 cup vegetable oil
- 2 Tbsp Smoked Sweet Paprika
- 2 tsp Kosher Salt
- 1 Tbsp Tellicherry Peppercorns, ground fine
- Cut potatoes in half lengthwise and then slice each half into long equal wedges, ½ inch thick at their widest point. You should get 4-6 wedges out of an average potato half. Place the potatoes in a large bowl of hot water and let rest for 10 minutes. Drain potatoes and pat dry, and dry bowl as well.
- Heat grill to low-medium.
- Place the potatoes back in the large bowl. Toss the potatoes with the ¼ cup oil and coat thoroughly. Mix the spices in a small bowl and toss the rub with the potatoes.
- Place the potatoes on the grill. Grill uncovered about 30-35 minutes. Turn the potatoes half way through. The potatoes should be browned nicely when finished. Serve with Remoulade sauce.
