'Smoked Potato Fries' will be a summer hit

BBQ My Way

Related Photos

BBQMYWAY.com

Discussion

April 21, 2011

'Smoked Potato Fries' will be a summer hit

Dave Lobeck CNHI News Service The Democrat Thu Apr 21, 2011, 05:24 PM CDT

Ada, OK — On occasion I like to try something new and different. Sometimes it works out perfectly, and other times it doesn't.

Luckily, this first attempt at “Smoked Potato Fries” was a home run. And, it's really simple.

As you know, potatoes in general are either baked in the oven, or fried as hash browns or French fries. I will admit I love a good baked potato, and who doesn't like a crispy French fry? I love them all. But, I felt like I could do something different. I even went so far as to search the Internet, and not a single article is posted on this technique, so I am pretty sure it is original.

Here is what you need:

3 medium baking potatoes

2 medium sweet potatoes

2 Tablespoons of olive oil

Salt to taste

Pepper to taste

Charcoal

Hickory Chips

I have posted a video on my YouTube channel for you to see the introduction of this recipe. Go to www.youtube.com/bbqmyway and search for “smoked potato fries.” But, read on for the recipe and a description of the technique.

Instructions

Peel the sweet potatoes and leave the skin on the baking potatoes. Slice all potatoes lengthwise to a thickness of roughly ½ inch. Then, slice those pieces to the size of a large French fry. Again, check out the video if you are uncertain.

Place the sliced potatoes into a bowl and add the olive oil. Season with salt and pepper. You can use other seasonings if you wish, but I decided to keep it simple. Always remember to be conservative with salt, as you can always add more at the table. Stir the potatoes with your hands until the oil and spices are thoroughly mixed into the spuds.

Place the potatoes on a cookie sheet that has been lined with aluminum foil and sprayed with nonstick cooking spray. Make sure they are in a single layer. If they are piled on top of each other the smoky flavor doesn't infuse all of the potatoes.

Prepare your kettle grill with indirect heat, which is 20 to 25 briquettes on one side of the grill. Sprinkle a couple of handfuls of hickory chips on the hot coals. Place the potatoes on the opposite side of the heat and put the lid on.

After 10 to 15 minutes, turn and shift the potatoes for even cooking. Put the lid back on for another 10 to 15 minutes and remove. Test a fry to make sure it is cooked all the way through.

Place the potatoes in the broiler at 400 degrees Fahrenheit for 7 to 10 minutes if you want to add a little texture. But, keep an eye on them so they don't burn!

These smoked fries are absolutely delicious. Please take the time to view the video. It does a good job of explaining everything. We served these smoked fries with grilled hamburgers and they were a huge hit.

Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a weekly column for CNHI News Service. Visit his website at www.BBQMyWay.com.

Text Only

BBQ My Way

Labor Day BBQ bash can be healthy, tasty
Labor Day weekend is a great time to spend outdoors with friends and family, firing up the barbecue and enjoying the weather. Instead of chowing down on fatty foods, consider making healthier choices over the holiday with these fresh ideas.

September 2, 2011 1 Photo
Elvis' favorite – Rendezvous Ribs
When you visit Memphis, you have to visit two places. Elvis' home and burial site - Graceland, and Elvis' favorite rib joint, Rendezvous Ribs.

May 16, 2011
Spicy strip steaks with chunky guacamole salsa
Sometimes there is nothing better than a quality steak with simple salt and pepper, grilled to perfection. But, there are times when we all crave something different. Variety is the spice of life, right?

May 6, 2011
'Smoked Potato Fries' will be a summer hit
On occasion I like to try something new and different. Sometimes it works out perfectly, and other times it doesn't.

Luckily, this first attempt at “Smoked Potato Fries” was a home run. And, it's really simple.

April 21, 2011 1 Photo
Blue Cheese burger is the best
February 22, 2011
Consider joining a barbecue society
If you love barbecue, you should join a sanctioned barbecue society. It's one of the most enjoyable decisions I have made.

There are a number of “official” barbecue societies. I happen to be a member of the Kansas City Barbecue Society. It's one of the largest in the county, and sanctions a number of barbecue competitions all over the country.

February 16, 2011
Beef brisket takes patience
If you have a spare day and you want to immerse yourself in a great barbecue experience, consider giving beef brisket a try.

The main ingredient required for this cut of beef is time – up to 10 hours depending on the size of the brisket. “Low and slow” is a must, producing a smoky, beefy, tender cut
of beef that can be served by itself or as a brisket sandwich.

February 10, 2011
The 'rub' on rubs
If you were to ease drop on a conversation between weekend outdoor chefs discussing grilling or outdoor cooking, you would more than likely hear about the meat, the cooking method, the sauces and marinades.

January 25, 2011
BBQ My Way: Resolutions for 2011
January 4, 2011
The king of pork
By the time you read this column, you are either planning your holiday menu or the holidays have just passed, and you are looking for something unique to fix. Either way, I have the solution.

December 22, 2010

BBQ My Way

Search Results

Related Photos

Discussion

'Smoked Potato Fries' will be a summer hit

Site Map

Contact Us