Ingredients

The following ingredients have 4 Servings
  • 2 large Idaho potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon seasoned salt
  • 1/4 cup ketchup
  • 3/4 teaspoon sweet chili sauce
  • 3/4 teaspoon balsamic vinegar

Instruction

  • Use a vegetable brush to scrub the potatoes under cold running water. Dry the potatoes with a paper towel. Cut each potato lengthwise (do not peel) into 1/2-inch-thick slices, then cut each slice into 1/4-inch-thick fries.
  • Place the cut fries in a large bowl and cover with cool water. Let soak for 30 minutes to remove some of the starch. Drain the potatoes and dry thoroughly on paper towels.
  • Add the fries to a large bowl and toss with the olive oil, minced garlic, and seasoned salt.
  • Preheat the grill to 400 degrees. Place the fries on a grill rack to keep them from dropping through the grates. Cook on each side 3 to 4 minutes with the lid closed, turning carefully with long tongs, until the fries are golden brown.
  • Open the grill and cook for another couple of minutes to make the fries extra-crispy. Serve warm with the spicy ketchup dip.