Recipe courtesy of Bobby Flay
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Total:
1 hr 5 min
Prep:
35 min
Cook:
30 min
Yield:
4 servings
Total:
1 hr 5 min
Prep:
35 min
Cook:
30 min
Yield:
4 servings

Ingredients

Grilled Yukon Gold Steak Fries:
Chile-Cheese Sauce:
Mexican Fry Seasoning:
Spanish Paprika Mayo Sauce:

Directions

Watch how to make this recipe.

Grilled Yukon Gold Steak Fries:

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.

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.

Chile-Cheese Sauce:

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.

Add the jalapenos, chile de arbol and season with salt and pepper. Keep warm.

Mexican Fry Seasoning:

Combine all ingredients in a small bowl.

Spanish Paprika Mayo Sauce:

Put mayonnaise, vinegar, garlic, tomato and paprika in food processor and process until smooth; season with salt and pepper. Scrape into a bowl and stir in the parsley.

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