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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (105g) Recipe makes 5 servings The following items or measurements are not included below: 1 teaspoon chipotle chiles in adobo |
||
| Calories 127 | ||
| Calories from Fat 49 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 251mg | 10% | |
| Potassium 400mg | 11% | |
| Total Carbohydrate 18.2g | 6% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 1.7g | ||
| Protein 1.9g | 3% | |
Grilled 2-Potato Fries
By: DuChick
Mar 18, 2008
Get out that grill and fire up your tastebuds. This side dish is simple, but full of flavor and nutrients. Leave out the chipotles, if you don't want that *bite*, but we love it! Peeling the potatoes is optional too.
SERVES 5
Ingredients
- 1 large sweet potato, cut into 2x1/4x1/4-inch strips (8 oz)
- 1 large russet potato, cut into 2x1/4x1/4-inch strips (8 oz)
- 2 tablespoons vegetable oil
- 1-2 teaspoon finely chopped chipotle chile in adobo
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
Directions
1
Heat gas or charcoal grill.2
In medium bowl, combine potatoes and 1 tablespoon of the oil; toss gently to coat.3
Place vegetables in grill basket (grill "wok").4
In small bowl, mix remaining tablespoon oil, the chiles, salt and cumin; set aside.5
When grill is heated, place grill basket over medium-high heat.6
Cook 10 to 15 minutes, stirring occasionally, until potatoes are lightly browned and tender.7
Place potatoes in serving bowl.8
Pour reserved oil mixture over top; toss gently to coat.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes > Yam/Sweet Potato
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Outdoor > Barbecue
- Occasion > Seasonal
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: 2B's
On May 17, 2008
These were delicious! I served them with Texas smoked brisket and everyone said they went so well together I should nick-name them "brisket fries". I have made them since in the oven and they are equally good. I think next time I smoke a brisket, I may put some in the smoker for an hour, or two, before grilling, and see how they turn out.
From: ~Rita~
On Apr 8, 2008
My DH and I just LOVED these!!!!! I made it with one large sweet and 2 russet potatoes. I also used 2 whole chipotle peppers seeds removed and added some adobo sauce. Skipped the salt. To good! One thing I find is to Heat your grill basket along with the grill. Then add the seasoned potatoes. Thank you so much and my DH thanks you!!!
From: TeresaS
On May 12, 2008
Boy is this good! We really didn't expect this to be as spicy as it was. We're happy campers now. We really enjoy things hot and spicy and this takes the cake. With that said it did take about 30 minutes for the potatoes to cook on the grill. Thanks for posting. We just loved it. 
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