Grilled Yukon Gold Steak Fries with Chile-Cheese Sauce (Bobby Flay) |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
6 large yukon gold potatoes, scrubbed |
1/4 cup canola oil |
kosher salt and freshly ground black pepper, for seasoning |
fresh chopped cilantro leaves |
1 tablespoon unsalted butter |
1 tablespoon all-purpose flour |
1 1/4 cups whole milk, heated |
10 ounces grated white cheddar |
3 jalapeno chiles, grilled, peeled, seeded and finely diced |
pinch chile de arbol |
salt and freshly ground black pepper |
Directions:
1. Grilled Yukon Gold Steak Fries:
2. Place the potatoes in a large pot and cover with cold water. Bring the water to a boil, over medium heat, then reduce heat to a simmer and add 2 tablespoons of salt. Cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
3. Heat grill to medium-high. Brush the potatoes with the oil and season with salt and pepper. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer the potatoes to a platter and drizzle with the sauce, garnish with fresh cilantro or serve sauce, on the side, as a dip.
4. Chile-Cheese Sauce:
5. Melt the butter in a small saucepan over medium heat, add the flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened, about 3 minutes. Whisk in the cheese a little at a time until smooth.
6. Add the jalapenos, chile de arbol and season with salt and pepper. Keep warm.
7. Serve your fries with Bobby's Mexican Fry Seasoning Shake or his Spanish Paprika Mayo Sauce.
8. /content/dam/images/food/fullset/2010/4/7/0/0129643_French-Fries_s4x3.jpg Grilled Yukon Gold Steak Fries
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