Bobby Flay Grilled Sweet Potato Fries Recipe

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

Course Side Dish

Cuisine American

Diet Gluten Free

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 Don't like cilantro, garnish with tiny fresh thyme leaves.

Instructions

Slice the potatoes into eight wedges. I like to slice a small portion off the ends of the potato. Then cut the potatoes in half lengthwise, then again down the middle to make quarters. Halve those quarters. Place them in a Dutch oven and cover with water. Par-boil the potatoes until almost done, but still firm. This will only take a few minutes. 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 a couple of 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.
Use a grill basket, pan or griddle to avoid any unfortunate slips through the grates.
Don't crowd those fries once they hit the grill. Allowing air to circulate around them will result in a crispier experience.

About Parboiling:

Parboiling means that you’re gently boiling potatoes until they’re partially cooked, but not all the way. So you do you know when they’re parboiled? Insert a knife or fork in one of the largest potato wedges. If the utensil releases easy, the potatoes are parboiled. Watch these potatoes closely so they don’t overcook. If you see a skin starting to crack, they’re on the verge of overcooking.

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