Bobby Flay Grilled Sweet Potato Fries Recipe

A must try sweet potato side dish. Great for burgers or steaks

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 208kcal

Author Lea Ann Brown

Ingredients

2 medium sweet potatoes unpeeled
salt and pepper to taste
1 Tablespoon lime zest
¼ teaspoon New Mexico Chile Powder or cayenne
¼ cup canola oil
Freshly ground pepper
¼ cup finely chopped fresh cilantro

Instructions

Slice the potatoes into eight wedges. Place them in a Dutch oven and cover with water. Par-boil the potatoes until almost done, but still firm. Let them cool before proceeding.
In the meantime, mix 1 tablespoon salt, the lime zest and chile powder in a small bowl.
Preheat a grill to medium high, 350 - 400 degrees. Or place an oiled cast-iron grill pan over medium heat on your stove-top.
Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 ½ minutes per side.
Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

Notes

Tips for Success:

Be strategic with cutting those wedges. Try your best to cut the wedges in equal sized wedges. This will insure even cooking.
To make the fries even crispier, coat the fries with cornstarch (about 1 ½ teaspoons) and salt. Gently toss until lightly coated in the powder. Drizzle the olive oil over the fries until they are lightly and evenly coated. Use your fingers to rub away any spots of white baking powder. Grill, then sprinkle with the spice blend and chopped cilantro.

Dip for Sweet Potato Fries: Chipotle Mayo, Jalapeno Aioli, Catsup, Blue Cheese Dressing, Red Chili Buttermilk Ranch Dressing

Nutrition