Categories: Sides
Ingredients
- 2 pounds Russet potatoes, cut to 1/4" thick on the bias
- 2 teaspoons chile de arbol or cayenne pepper
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 cup extra virgin olive oil
Directions
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In a large bowl, filled with ice water place potato slice. Allow to chill for 20 minutes.
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Preheat grill to medium-high.
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In a small bowl combine chile de arbol, paprika, salt, pepper, and garlic powder. Stir until mixed well.
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Drain potatoes. Place potatoes back into bowl and pour olive oil into pot and toss with seasoning mixture until all potatoes are coated. Use your hands to ensure a good coating on all sides of potatoes. Wash hands thoroughly when finished!
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In a single layer, place potato slices on the grill. Cook for 3-5 minutes, until you see golden brown grill marks. Flip and cook the other side.
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Enjoy! Serve with your favorite fry dipping sauce.