Put the potato spears in a large pot and cover with cold salted water. Bring to a boil over high heat and then lower the temperature to a simmer. Cook just until they are tender but still firm, about 8 minutes. Drain and pat dry.Smoky Steak Fries
These smoky fries are a favorite in my kitchen because they are made without the extra fat and mess of frying. Most often, I season mine with fresh herbs, but for an extra kick I sometimes use a spicy seasoning blend or dry rub.
4 potatoes, Yukon Gold or Russet, scrubbed and cut lengthwise into 6 to 8 spears
Kosher salt
Vegetable oil, for the grates
1/4 cup olive oil
2 tablespoons fresh thyme leaves, or 2 teaspoons dried thyme leaves
Kosher salt and freshly ground black pepper
Put the potato spears in a large pot and cover with cold salted water. Bring to a boil over high heat and then lower the temperature to a simmer. Cook just until they are tender but still firm, about 8 minutes. Drain and pat dry.
Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Brush the potatoes with the olive oil, sprinkle with the thyme, and season with the salt and pepper to taste.
Place the potato spears on the grill. Close the lid and cook, turning the potatoes occasionally, until browned on all sides and cooked through, about 15 minutes total. Serve hot.
Serves 4 to 6.
Cooking Tips: Be sure to reduce the temperature of the water right when it comes to a boil. You want to cook the potatoes at a gentle simmer so they do not break.
Boiling the potatoes before grilling ensures that you will have fries with a nice crispy crust and a soft-done interior.