Wednesday, August 12, 2009

BBQ’d Potato Rounds

This is a unique one and another excuse to breakout the George Forman Grill! (This recipe also works well on the BBQ)

Carefully slice several whole baking potatoes (Yukon Gold Potatoes would be a great also) in to equally thick slices (can be cut length wise or widthwise depending on your preference). Try to cut them about ¼ inch in thickness. Boil them in water for 10 minutes (they should be tender, but not fully cooked yet).

In a medium bowl, add 1/3 cup oil (Grapeseed or Olive Oil is fine), 2 tablespoons Lawry’s Garlic Salt. Stir. Add the partially cooked potato slices and stir gently, just enough to coat them.

Layer the slices on the George Foreman Grill and sprinkle freshly grated parmesan cheese over each slice. Cook until crisp (should be about 10 minutes).

The result is yummy potato fries without the fat of traditional fries! Enjoy. (My kids sure did enjoy them the other night!)

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