Grilled Steak Fries With Spicy Blue Cheese Dipping Sauce Recipes

Steps:

• Preheat the grill to medium heat.
• Add the potatoes to a large pot of cold water. Bring potatoes to a boil over medium heat, then reduce the heat and simmer until the potatoes are just slightly tender but not cooked through about 10 to 12 minutes. Drain the potatoes and dry well. Slice the potatoes into thick wedges, about 6 per potato.
• In a large bowl, whisk together the olive oil, dry rub, and salt and pepper, to taste. Add the potato wedges and toss. Grill the potatoes until golden brown and crisp all over, about 10 to 12 minutes. Transfer the potatoes to a serving bowl or platter and serve with Creole Mustard Dipping Sauce.
• Combine all of the ingredients in a small bowl.

Steps:

• To make the fries: Peel the potatoes and cut into desired French-fry size. Put into a bowl of ice water and let stand for 10 minutes.
• Meanwhile, to make the cheese sauce: Combine all ingredients in a small saucepan over medium heat and cook, stirring, until melted and smooth. Remove from heat and set aside.
• Heat shortening in a large pot, deep skillet or deep-fat fryer. Drain potatoes and dry thoroughly. Working in small batches, fry the potatoes until golden brown, about 10 minutes. Using a slotted spatula, transfer fries as they cook to a brown paper bag. Add the salt, pepper, and Parmesan and shake to coat well. Serve immediately with the cheese sauce.

Steps:

• Toss half a 28-ounce bag frozen crinkle-cut fries with 1 tablespoon olive oil and 1/4 teaspoon each kosher salt, pepper, garlic powder, onion powder and paprika. Spread on a baking sheet and bake at 425˚ until crisp, about 30 minutes. Heat 1/2 cup half-and-half in a saucepan over medium heat until steaming; add 4 ounces diced sharp cheddar cheese and 2 diced slices American cheese. Cook, whisking, until smooth. Whisk in 1/2 teaspoon Worcestershire sauce. Season with salt and pepper. Serve with the fries.

Steps:

• Place the potatoes in a large pot and cover with cold water. Bring the water to a boil, over medium heat, then reduce heat to a simmer and add 2 tablespoons of salt. Cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
• Heat grill to medium-high. Brush the potatoes with the oil and season with salt and pepper. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer the potatoes to a platter and drizzle with the sauce, garnish with fresh cilantro or serve sauce, on the side, as a dip.
• Melt the butter in a small saucepan over medium heat, add the flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened, about 3 minutes. Whisk in the cheese a little at a time until smooth.
• Add the jalapenos, chile de arbol and season with salt and pepper. Keep warm.
• Combine all ingredients in a small bowl.
• Put mayonnaise, vinegar, garlic, tomato and paprika in food processor and process until smooth; season with salt and pepper. Scrape into a bowl and stir in the parsley.