Smoked Fries (2-Ways)
Special thanks to Chef Andrew Plaza from Double Ace Backyard Barbecue for creating this recipe for the Barbecues Galore 2024 World of Barbecue series featuring authentic Canadian favourites throughout July.
INGREDIENTS - Fry Sauce
- 1 Cup Mayo
- ¼ Cup Ketchup
- 1 Tbsp Hot Sauce
- 1 Tbsp Pickle Juice
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Prairie Smoke and Spice Ancho / Coffee Rub
- ¼ tsp Kreiser Barbecue SPG+
INGREDIENTS - Smoked Fries
- 4-6 Russet Potatoes
- 1-2 Tbsp Extra Virgin Olive Oil
- ½ - 1 Tbsp Kreiser Barbecue Smokin’ Honey Bee
- ½ - 1 Tbsp Kresier Barbecue SPG+
DIRECTIONS - Fry Sauce
- In a medium bowl or blender, combine all the ingredients, and allow to sit and thicken for 5 mins before serving. Keep in fridge until ready to serve.
DIRECTIONS Smoked Fries (2-ways)
Wedges
- Pre-heat your grill to 350°F
- Bring a pot of water to a boil, once bubbling start your potatoes
- Rinse the potatoes well, and quarter them until you get nice-sized wedges.
- Place potatoes in a pot and cook them for no more than 5 minutes. Potatoes should still be firm and hold their shape (if not, you’ve overcooked them).
- Remove potatoes with a slotted spoon, place on a paper towel, lay them out and pat dry.
- Once dry, add Olive Oil and Seasonings, and toss to coat.
- Place wedges on grill rack.
- Cook for 20-30mins, flip and cook another 20-30mins until crips and brown.
Fries
- Pre-heat your grill to 350°F
- Bring a pot of water to a boil, once bubbling, start your potatoes
- Grab your fry cutter.
- Rinse the potatoes well, and trim as needed to fit the fry cutter.
- Cut those fries.
- Place fries in a pot and cook them for no more than 3.5 minutes. Fries should still be firm and hold shape (if not, you’ve overcooked them).
- Remove fries with a slotted spoon, place them on a paper towel, lay them out, and pat dry.
- Once dry, add Olive Oil and Seasonings, and toss to coat.
- Place wedges on the grill rack.
- Cook for 20-30mins, flip and cook another 20-30mins until crips and brown.
For another Canadian twist, why not add some shredded mozzarella cheese curds and gravy to upgrade to a poutine? Give it a try and email photos to photos@barbecuesgalore.ca
Share this recipe with your family and friends. Want more new recipes weekly? Subscribe to our Hot Line Newsletter to be the first to receive updates on limited-time promotions, event details, and recipes.
