These giant fries will satisfy everyone's cravings and will complement wonderfully whatever you're grilling. Start them on the grill, so they don't fall apart, and then finish cooking them in the oven.
Recipe by Rori Trovato; photo by Luca Trovato
|4 large russet potatoes, cut into 6 wedges lengthwise||2 teaspoons kosher salt|
|1/3 cup olive oil||1 teaspoon black pepper|
|1 tablespoon paprika|
Preheat the oven to 400 degrees F.
Mix all the ingredients in a large bowl. Place the potatoes over a medium high grill, and cook until slightly charred and grill marks are on all sides. The potatoes will still be hard. Place the grilled potatoes on a rimmed baking sheet and bake in the oven for 15 to 20 minutes until crispy and soft in the middle. Remove and serve hot. The fries can be made a day in advance and refrigerated. To reheat, place on a baking sheet and put them in a hot oven until heated through.
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