Micro-Grilled Fries
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.
Servings: 4
Ingredients:
| 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% |
| - | |
-
6 Yukon Gold or baking potatoes (2 lb/1 kg total)
2 tbsp (25 mL) vegetable oil
2 tsp (10 mL) chopped fresh rosemary (or 1/2 tsp/2 mL crumbled dried)
1 tsp (5 mL) paprika
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) garlic 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.
Additional Information
Source
Canadian Living Magazine: June 2003
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