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Memorial Day: Grilled Steak Fries

Source of Recipe


From "Burgers, Fries & Shakes" by Bobby Flay



List of Ingredients



• 6 large russet potatoes, scrubbed
  
• Kosher salt
  
• ¼ cup canola oil
  
• Freshly ground black pepper
  






Instructions



1. Put the potatoes in a pot of cold water, add 2 tablespoons salt, and bring to a boil over medium-high heat. Cook the potatoes until they are tender when pierced with a knife but still firm, about 25 minutes.
   
   
2. Drain, let cool, and then cut each potato lengthwise into eight slices. This can be done in advance; the potatoes can be kept at room temperature for up to 4 hours or refrigerated for up to 8 hours.
   
   
3. Heat your grill to high.
   Brush the potatoes with the oil and season with salt and pepper. Grill until golden brown and cooked through 2 to 3 minutes per side. Serve hot.
   
   Serves 4