Oven or BBQ fries????

[luv2cook]

I am interested in your recipes and/or methods for cooking "fries." What seasonings do you use? How do you cut them? Grill? Oven? Wrap in foil? What? they don't have to be fries but potatos in general...

[MISSINDI]

Two of our tried-and-trues are below. I love them drizzled with a little bit of honey. Yum.

Oven Fries
Recipe courtesy of Rachael Ray
5 all-purpose potatoes, scrubbed and dried
extra virgin olive oil, about 2 tablespoons
1 teaspoon thyme
1 teaspoon oregano
1 tablespoon Monterey Steak seasoning
Salt, to your taste

Preheat oven to 500 degrees F. Cut potatoes into thin wedges and place on a cookie sheet. Coat potatoes in a thin layer of extra virgin olive oil. Sprinkle with herbs. Toss potatoes to coat evenly. Roast potatoes 25 minutes, until crisp and golden at edges. Season hot wedges with salt to your taste.

Oven-Fries Italiano
Recipe courtesy of Time-Life
4 servings
4 large all-purpose potatoes, unpeeled
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
3/4 teaspoon basil
3/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Preheat oven to 425. Line a baking sheet with foil and lightly grease the foil. Cut the potatoes lengthwise into 1/2-inch-thick wedges. Melt the butter on the stovetop or microwave. In a large bowl, combine the melted butter, oil, garlic, basil, oregano, salt and pepper. Add the potatoes and toss to coat well with the herbed butter. Arrange the potatoes on the baking sheet. Sprinkle evenly with the Parmesan. Bake the potatoes for about 30 minutes, or until they are tender and golden. Twice during the cooking time, use a spatula to move the potatoes around to ensure even cooking.

[Elbows]

I will share my method for making oven fries that are crispy on the outside and creamy on the inside (well, wedges around here, but they would do well as fries, just adjust the cooking time). The key for me was discovering the non-stick aluminium foil. Before that I gucked up a couple of perfectly good baking trays with non-stick spray, and made oil-logged wedges in other efforts to keep the potatoes from sticking.

I use smallish potatoes, about 4 ounces each, and preferably red ones. I cut them in half, and then cut each half into 4 wedges. For 4 potatoes I use about half a tablespoon of good olive oil, a good sprinkle of salt and pepper, and either Old Bay seasoning or something I found called "Roast Potato Seasoning" :D I don't use too much of the spice blends as they seem to burn quickly.

Spread the wedges on a baking sheet lined with non-stick foil. Make sure that they are cut side down. Bake at 375-400 degrees for about 12 minutes. Remove and flip each wedge so the other cut side is facing down. Tedious step but worth it. Bake for another 12 minutes and that's it! I am craving these majorly, but it's just too hot to turn the oven on these days!

[luv2cook]

I understand about not turning the oven on. IT"S HOT! I appreciate these. thank you. That's why I wanted to dabble w/putting them on the grill...

[surfer376]

4 medium baking potatoes, scrubbed (about 1-1/2 pounds)
2 tablespoons olive oil
1 teaspoon lemon juice
1 teaspoon seasoned salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper


Cut potatoes lengthways into 1/2 x 1/2–inch sticks. Combine potatoes, oil, and lemon juice in large, resealable plastic bag; toss to coat.

In small bowl combine seasoned salt, cumin, and black pepper to make seasoning mix. Set aside.

Place potatoes in centre of cooking grate. Grill 12 to 15 minutes or until tender, turning twice during grilling time. Remove from grill and sprinkle with seasoning mix; mix lightly.

Makes 4 servings.


Thanks to www.weber.com

http://www.barbecue-online.co.uk/barbecue-recipes/vegetables/images/bbq_vegetables_spicy_grilled_fries_recipe.jpg

[luv2cook]

o, yum! I am going to try all of these...thanks! :)

[DCook]

Personally with me for BBQ fries, I boil the potatoes first for 5 minutes or I end up overcooking the outside before the inside is done

My recipe is from Lisence to Grill on the Canadian Food Network

Grilled Spuds
1 lb. Yukon Gold potatoes, parboiled and peeled (500g)
Olive oil for brushing potatoes
1/4 tsp freshly ground black pepper (1.25ml)
1/4 tsp salt (1.5ml)
2 tbsp of rosemary, chopped (30ml)
6 x wooden skewers

Directions:
Grilled Spuds
Soak wooden skewers in water for 1 hour.
Parboil the potatoes by dropping them (whole and with skin on) into a pot of boiling water. Boil the potatoes for approx. 5-7 minutes. They should be cooked only part of the way so they can be finished on the barbecue. Drain and run cold water over the potatoes to cool them down. Cut the potatoes into round disks about ½ inch thick.
Arrange the potatoes on skewers so that the disks will lay flat on the grill. Brush skewers with oil and season to taste with salt, pepper and rosemary.
Preheat the grill to medium-low heat 300°F/150°C
Place a 4 inch (10cm) by 10 inch (25cm) piece of aluminium foil in the center of the barbeque grill rack.
Place skewers on grill with wooden ends of skewers over tin foil (this is to prevent any burning of the skewers).
Grill the potatoes over direct heat for 4 minutes per side.




(I don't bother putting these on skewers)

[NMG]

Heres our favorite version at home:

Idaho potatoes (or red, golden, whatever you have on hand) - cut these into 1/4" square strips
olive oil
1-2 tbsp butter
kocher salt
fresh black pepper
10-15 cloves of garlic - crushed once with the back of the knife and peeled

Preheat oven to 400 degrees. Spread potatoes and garlic cloves onto non stick baking sheet. sprinkle olive oil, salt and pepper over potatoes. Mix ingredients well with hands. Dot with butter and cook until crispy on outside (but nice and soft on the inside) turning over 1-2 times thruout (total cooking time about 20-25 mins). Don't forget to eat the yummy cloves of garlic too with the fries!! Enjoy :D

[Chelle D]

It's not really "fries" but our standard on the grill is to dice up a few potatoes, leaving skins on and slice some sweet onion, drizzle with olive oil and whatever else you like for seasoning (we use rosemary and garlic quite a bit, or parsley), wrap in foil like a packet and toss on the upper rack of the grill. Flip occasionally. It takes about 20 minutes so most of the time, we put them on while grill is heating up.

[tyroleancutie]

Since I have to work on my knife skills for school, I had French Fries for lunch the last couple of days. I cut them into fine julienne (or at least try to) and then bake them in the oven until golden brown. (I love to season them with some Cajun Style Seasoning from Penzeys)

At school we throw all the potatos we used in the garbage but I really can't do that at home.