Cajun Grill Fries
March 25, 2014
Cajun Grill Fries
Yesterday we introduced the world to peanut butter pork chops and today we’ve got the perfect side dish to serve alongside them. Here’s a recipe for Cajun grill fries courtesy of NoExcusesBBQ.com.
In the grand tradition of Trash Bag Potatoes and Sweet Potato Grill Fries, we present Cajun Grill Fries. Cut them like fries and give them the trash bag treatment (OK, use a veggie bag from the supermarket) with some Cajun flavoring for yet another spin on potatoes from the grill…
▪ 6-8 Yukon Gold, Yellow, or Red potatoes, French cut into strips
▪ 2 tbs. olive oil
▪ 2 tbs. granulated garlic
▪ 2 tbs. McCormicks Bayou Cajun Seasoning mix (or substitute your favorite brand; if you are daring make your own)
▪ 1 tsp. salt
French cut the potatoes into strips no wider than about 1/2 inch. Any more than this will extend your cooking time and may result in some of the finished product being a bit undercooked. Throw all of the strips into a clean veggie bag from the supermarket. Make sure you pick on that doesn’t have any holes in it or you’ll end up with a mess on the counter.
Dump the rest of the ingredients into the bag and twist the top closed by spinning the bag around a few times, leaving some room for the potatoes to move around. Now mix the potatoes and spices well by tossing the bag around. Make sure you hang on tight to the top or you’ll have a big mess to clean up in the kitchen. It’ll only happen once, trust me… Dump the potato mix into a grill basket. I like this one because it has a lid and a removable handle so that you can shake up the potatoes real well during the cook.
Put the basket on the grill, cooking indirectly in a covered kettle for about 45 minutes or until done to your satisfaction. Shake the basket well about every 15 minutes so that all of the fries have a chance to get close to the coals. Foil bags containing onions and peppers are optional and not required (but they are tasty).
One of these days I will give this recipe a try on the smoker at lower cooking temperatures to see how they turn out. In the meantime, enjoy this mouth-watering picture of the finished product.