August 2, 2010
I don’t do a lot of grilling at home. We have a backyard and we have a grill, but it’s a bit of a complicated set up. Typical NYC stuff. So you can bet we’re taking full advantage of the grill in the backyard of our beach house rental this week.
Last night’s dinner planning began with big ideas of elaborate meals and ended with what turned out to be a perfect (poetic, even) meal: cheese-stuffed burgers, corn and salad. That would have been enough but, in an effort to get in another serving of veggies (yes, that’s really why!), I suggested sweet potato fries. On the grill!
Have you ever made fries on the grill? I hadn’t and, honestly, was a little concerned that throwing fry-size pieces on the grill would result in overly charred on the outside and raw on the inside pieces of potato. Not good. So, I decided to start by parboiling steak-fry sized pieces. Then, I tossed them with oil and salt and threw them on the grill. Worked like a charm.
Next time, I think I’ll toss them with a little lime juice, too. Yum.
If you’ve made fries on the grill before, chime in! I want to hear about your method.
Grilled Sweet Potato Fries
(can be served to kids 6+ mos)*
sweet potatoes (about 1 per adult and 1/2 per child), scrubbed clean
any other seasoning you want (lime juice, chili powder, etc)
1. Bring a pot of water to a low boil. In the meantime, cut potatoes into about 1 1/2″ thick pieces. I halved each potato and then cut each half into 1/8’s, but it will depend on how big your potato is to start. Cook potatoes until you can just get a fork through them.
2. Drain potatoes and put in a bowl. Toss with oil, salt and other seasonings, if using. Make sure they are well coated with oil and that your grill is also well oiled. Grill until cooked through. Serve!
*Note: Make sure to scrape off charred bits and chewy pieces of skin before serving to very little ones. And, as always, make sure to cut into age-appropriate bite sizes for your finger food eaters.