“Fool Proof French Fried Potatoes”
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Your recipe sounds good.
I ‘fry’ potatoes on the grill all year ‘round.
Cut potatoes into ‘french fry’ size (my Wife loves smaller fries — if it’s just for me I make them 3/4”).
Wash several times in cold water, dry them completely (colander and a paper towel or two) then toss in a bowl with olive oil and kosher salt. Toss several times to ensure proper coating of oil bonfires.
With a grill on low (325 degrees max on the dome) place fries on the grill grates.
Turn approximately every 5 minutes (the potato side on the grill will show some ‘translucence’ when it is turned 90 degrees.
Properly cooked, the fries will have been grilled on each side twice and have some nice grill marks.
Enjoy!
Dallas hotel's top chef shares one of his masterpieces. Amazing flavor, perfect finger food; spectacular presentation.
Southwest Potato Fritters / Avocado Crema / Omni Dallas Hotel at Park West
The hotel's spectacular way of serving the little morsels to hungry guests.
DO-AHEAD Blender smooth 8 large peeled potatoes boiled fork-tender, cup h/cream, ¼ cup butter.
Mix in tb ea ground cumin, garlic and onion powders 2 oz minced chipotles in adobo; chill for use later.
FRITTERS Combine/blend well 4 lb cooled potatoes, 6 oz cooked crumbled bacon, 4 oz shredded
sharp Cheddar, 2 oz minced cilantro, 2 eggs. Scoop out; shape inch balls. Roll in 4 c Panko. Dry 10 min.
FINAL Batch-Fry golden 2-3 min in 4 cup 350 deg canola oil; drain.
SERVE drizzled w/ Avocado Crema.
CREMA Proc/smooth 2 Large Hass, ½ c sour cream, juiced lime, tea agave nectar; add tb water to thin out. S/p.
Another great dip: Spicy Ranch---add hot sauce, chp chives to bottled ranch dressing.