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Grilled Yukon Gold Steak Fries with Chile-Cheese Sauce

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  • Total: 1 hr 5 min
  • Prep: 35 min
  • Cook: 30 min
  • Yield: 4 servings
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Grilled Yukon Gold Steak Fries:

6 large Yukon gold potatoes, scrubbed

1/4 cup canola oil

Kosher salt and freshly ground black pepper, for seasoning

Chile-Cheese Sauce, recipe follows

Fresh chopped cilantro leaves

Serving suggestions: Bobby's Mexican Fry Seasoning or Spanish Paprika Mayo Sauce, recipes follow

Chile-Cheese Sauce:

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

Mexican Fry Seasoning:

1 1/2 tablespoons ancho chile powder

1 teaspoon ground cumin

1 teaspoon granulated onion

1/2 teaspoon dried oregano

2 teaspoons kosher salt

Spanish Paprika Mayo Sauce:

1 cup mayonnaise

1 tablespoon aged sherry vinegar

2 cloves finely chopped garlic

1 grilled plum tomato

2 teaspoons smoked Spanish paprika

Salt and freshly ground black pepper

2 tablespoons finely chopped flat-leaf parsley, plus leaves for garnish


  1. 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.
  2. 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:

  1. 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.
  2. Add the jalapenos, chile de arbol and season with salt and pepper. Keep warm.

Mexican Fry Seasoning:

Yield: 4 servings
  1. Combine all ingredients in a small bowl.

Spanish Paprika Mayo Sauce:

  1. 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.