Grilled Yukon Gold Steak Fries with Chile-Cheese Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1368
- Total Fat
- 90
- Saturated Fat
- 25
- Carbohydrates
- 113
- Dietary Fiber
- 17
- Sugar
- 10
- Protein
- 33
- Cholesterol
- 111
- Sodium
- 1937
- Total: 1 hr 5 min
- Prep: 35 min
- Cook: 30 min
Ingredients
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
Directions
- 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.