In addition to the corn on the cob, I served grilled sweet potato fries at the cookout. I threw in some regular russet potato fries as well because not everyone likes sweet potatoes. However, that was totally unnecessary because one of my guests who is not usually a fan of sweet potatoes said the spice and herb mixture on these fries was so good she had to go back for seconds! The grilling technique renders the fries crispy on the outside and soft and chewy on the inside. Just how a fry should be!
Like the corn, I got the idea from Cooking Light and adapted the recipe based on the spices I had on hand. http://www.myrecipes.com/recipe/simply-great-steak-with-grilled-fries-10000001036128/
- ½ tablespoon kosher salt
- 1 tablespoon paprika
- 1 teaspoon coarsely ground black pepper
- ½ tablespoon garlic powder
- ½ teaspoon cayenne pepper
- ½ tablespoon dried rosemary
- 1 tablespoon olive oil
- 2 medium baking potatoes, cut into 12-15 wedges
- 3 medium sweet potatoes, cut into 12-15 wedges
- First, cut the fries into wedges. TIP: If you put the potato in the microwave for 1-2 minutes, it will soften up just a bit to make cutting easier but not enough that it gets mushy.
- To prepare fries, combine salt, paprika, pepper, garlic powder, cayenne and rosemary.
- Combine oil and potatoes in a large bowl, tossing to coat. Sprinkle potatoes with paprika mixture; toss gently to coat.
- Place potatoes on grill rack coated with cooking spray over medium heat; grill 18 minutes or until potatoes are tender, turning occasionally. Remove potatoes; keep warm.