Old Bay Grilled Steak Fries Recipes

Steps:

• Combine spices in a bowl. Place potatoes in a pot of cold water, add salt, and cook until potatoes are tender but firm, about 10 minutes. Drain, let cool, and cut each potato lengthwise into 8 slices. Heat grill to high. Brush potatoes w/ oil, season w/ the spice rub, and grill until golden brown and cooked through, about 3 to 5 minutes.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Mix olive oil and grill seasoning together in a large bowl. Add potato wedges and toss to coat.
• Line 2 baking sheets with aluminum foil. Crumple up foil slightly and grease with cooking spray. Arrange potato wedges on the foil so that they are not touching and have enough room to cook.
• Bake in the preheated oven, turning once, until brown and crispy, about 25 minutes.

Steps:

• Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
• In a large bowl, combine potato wedges with oil, seasoning, and salt; toss to coat well.
• Spread potatoes in a single layer on the baking sheet.
• Bake without turning until tender and browned, about 40-45 minutes.

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:

• 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. Drain, let cool, and then cut each potato lengthwise into 8 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.
• 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.