Micro-Grilled Fries
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 230 |
| pro | 5 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 38 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 303 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 24 |
| vit A | 4 |
| vit C | 52 |
| - | |
- Portion size: 4
Not only does grilling instead of frying cut down on fat but it also gives potatoes a tasty smoky flavour. Serve these irresistible bites with Peppercorn Thyme T-Bones, Cumin Flank Steak with Avocado Salad or Old-Fashioned Barbecued Drumsticks.
Ingredients
- 2 lb 2lbYukon Gold potatoYukon Gold potatoes or baking potatoes, about 6
- 2 tbsp 2tbspvegetable oil
- 2 tsp 2tspchopped fresh rosemary
- 1 tsp 1tsppaprika
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1/4 tsp 1/4tspgarlic powder
Preparation
Scrub potatoes; prick all over with fork. Microwave at High for 8 minutes. Cut each into 6 or 8 wedges. In bowl, toss together potato wedges, vegetable oil, chopped fresh rosemary, paprika, salt, pepper and garlic powder.
Place potatoes on greased grill over medium-high heat; close lid and grill, turning potatoes once, until browned and tender, about 15 minutes.
Source : Canadian Living Magazine: June 2003
