June 12, 2014 – Hey, everyone! It’s Ali here, from Gimme Some Oven. And today we’re talking GRILLING.
About a year ago, I started organizing what we call “Neighbor Nights” each Tuesday in my neighborhood, and it all began with a grill. I mean, I’m a big believer that sharing meals together in general is one of the best ways to build community. But nothing seems to accomplish that better than grilling up a good meal together. Everyone brings food to contribute, guys and girls alike take turns manning the grill, and we all get to hang and talk and eat and drink while dinner is cooked and served. It’s perfect!
I admit that I was a bit of a grilling novice when we began. But once I conquered burgers and steaks and skewers galore, I began to realize how many (zillion!) other things you can toss on the grill, especially when it comes to sides and salads and desserts. I love cutting romaine into wedges and grilling it up to make wedge salads with blue cheese or Caesar dressing to share or tossing on some rum-soaked pineapple rounds or peach halves, and then topping them with vanilla ice cream.
One of my favorite dishes to make on the grill is the ultimate side to go with your burger — FRIES. Specifically, sweet potato fries. These guys are totally easy to make, and super easy to customize with your favorite seasonings as well! Just par-boil them in some boiling water first, so that they are cooked through and also do not dry out. Then toss them in oil and salt and pepper (or your desired seasonings), and grill them up to crispy perfection. I like to cut my potatoes into larger, long wedges so that I can pop them directly on the grill. But if you like skinnier fries, you can also cook them on the grill in a grill pan.
However you make them, these sweet potato fries go great with just about any meal. So grill ‘em up, and eat them up quickly, because I guarantee they will disappear quickly with a crowd. 😉
Grilled Sweet Potato Fries Recipe
Servings: About 6-8 servings
Prep time: 5 minutes
Cook time: 15 minutes
3 lbs. sweet potatoes, scrubbed and rinsed
¼ cup Carlini Extra Virgin Olive Oil
1-2 tsp. Stonemill Sea Salt, or to taste
½ tsp. Stonemill Black Pepper, coarsely ground
Bring a large stock pot of lightly salted water to a boil on the stove over high-heat.
While the water is heating, cut each potato in half lengthwise with a sharp knife. Then cut each of those halves into fourths, so that each piece is uniform in size (the pieces should not be more than ¼-inch thick, so cut the halves into more/less pieces if need be).
Carefully add the potato pieces to the pot of salted boiling water. Cook for about 6 minutes, or until the potatoes are fork-tender. Drain the pot of water.
Drizzle in the olive oil, and sprinkle salt and pepper onto the potatoes. Carefully toss until the potatoes are evenly coated.
Heat a grill to medium heat then lay the potatoes out directly on the grill that has already been greased with cooking spray. Cook for about 3-4 minutes per side, until the outsides of each potato get a little crispy. Remove and let cool for 5 minutes. Serve with your desired dipping sauce(s).
Photos by Ali Ebright for Gimme Some Oven.