Ingredients
- 1 Tbsp. paprika
- 1 tsp. freshly ground black pepper
- 1 tsp. kosher salt
- 1/2 tsp. chili powder
- Pinch of cayenne (opt.)
- 4 large russet or baking potatoes, scrubbed but not peeled
- Olive oil
Directions
- Preheat grill to medium-low.
- Combine the first five ingredients in a small bowl.
- Cut the potatoes in half lengthwise; then slice each half into long wedges that are about 1/2 inch thick in the middle. Place the potatoes in a large plastic storage bag, and pour the oil on top. Shake well to coat; then sprinkle the potatoes generously with the spice mixture, and shake again until they are well coated.
- Place the potatoes directly on the grate, and grill for 30-35 minutes, turning every 5-7 minutes. Dab them lightly with additional oil as needed. The potatoes are ready when crisp and golden brown outside and soft in the middle.
Ingredients
- 1 1/2 lbs. russet or baking potatoes
- Peanut oil (I prefer canola because it's healthier) for deep-fat frying
- Sea salt, kosher salt, salt, and/or other seasonings
Directions
- If desired, peel the potatoes (if you don't, at least scrub them.) Cut lengthwise into 1/4 to 3/8-inch sticks. Soak in ice water if not ready to fry.
- In a deep-fat fryer, heat peanut oil according to manufacturer's directions to 365 degrees Fahrenheit, or heat oil in a 3-quart or larger saucepan to 365 degrees Fahrenheit (saucepan should be no more than half full)
- Drain the potatoes well. Pat potatoes thoroughly dry on paper toweling. Fry the potatoes, about one-third at a time, until potatoes are tender in the center and edges are just beginning to color and blister, about 7 to 9 minutes. Remove with a frying basket and drain on paper toweling.
- To serve, sprinkle lightly with salt and other seasonings.
