My husband did the grocery shopping the other day. I had put potatoes on the list.
If it were cooler outside, this wouldn’t be a big deal, but we are in day 6 of a heat wave — average temps of 95 degrees with a heat index of hell. It’s not the weather for potato soup, baked potatoes or all those other potato dishes that are great from October through March. I could make potato salad, but my husband is watching his carb intake, so …
I used a few of the potatoes Tuesday night, cubing steak and cooking it with onions in a brown butter sauce. I served the whole thing on top of mashed potatoes. It was good.
But I still have more than two pounds of potatoes left.
My sister and her husband came over for dinner last night. We grilled burgers and I made sweet corn. Mashed potatoes aren’t really a hamburger side dish, so I quartered about a pound of potatoes and tossed them with various seasoning. We placed them in a foil bag and grilled them for almost 40 minutes.
I’m at a loss for the last pound, though.
SEASONED POTATO FRIES
- 1 pound potatoes, quartered
- 1/2 tsp salt
- 1 tsp Italian seasoning
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1 tbsp olive oil
- Parmesan cheese, optional
Place potatoes in a large bowl. Add olive oil and stir. Add all spices and stir until mixed.
Spray a sheet of foil with non-stick cooking spray. Pour potatoes onto foil. Use more foil to create a pocket. Seal.
Place on grill for about 30 minutes — time varies by heat of grill. You can sprinkle with cheese before serving.