Grilled Potato “Fries” Print Email

olive oil
fine sea salt and pepper - or seasoned salt
ketchup (optional)
hot sauce (optional)

Early in the day or the day before, boil whole potatoes in salted water until tender - test with a fork and take care not to overcook! Time depends on conditions. Chill completely.

Cut into thick wedges, brush with olive oil and sprinkle with salt and pepper. Grill over direct medium high heat on a clean, oiled cooking grate or cast iron grill pan until nicely browned on all sides. Serve immediately with ketchup or ketchup kicked up with hot sauce. - Chef Mick (Michaelangelo) Rosacci, --

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