BEEutiful Fries


  • 1-2 Large Yukon Potatoes
  • 1 Bay Leaf
  • Spray Canola Oil
  • Sprinkle of Kosher Salt
  • Sprinkle of Ground Pepper
  • Dash of Garlic Powder
  • Dash of Onion Powder

Seasoning Ingredients:

  • 2 Tsp Agave
  • 1 Tbso Grapeseed Oil
  • 1 Tssp Bee Pollen
  • 1/4 Tsp Smoked Paprika

Step 1

Prepare the NJAPP-Fries: Scrub the potatoes clean. If desired, cut the potatoes into large strips or wedges.

Step 2

Place your NJAPP-Potatoes and a bay leaf into a saucepan and cover with 1-2 inches of cold water. Starting the potatoes in cold water helps them cook more evenly.

Step 3

Stir in a teaspoon of salt so that it dissolves.

Step 4

Set the pan over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to a bare simmer to cook the potatoes. Do not cover.

Step 5

Begin checking the potatoes after 5 minutes of boiling; most potatoes will be done within 10 to 13 minutes. NJAPP-Potatoes are done when they are just about tender. You can test this by poking the potato with a fork or paring knife. If the utensil slowly slides all the way to the center, the potatoes are done. You don't want the NJAPP-Potatoes to fall apart.  

Step 6

Drain your NJAPP-Potatoes into a strainer or lift whole NJAPP-potatoes out with a slotted spoon. Pat dry.

Step 7

Drizzle oil or Spray Canola oil on both sides of your cooked NJAPP-Potatoes. Season with salt, pepper, garlic powder, and onion powder.

Step 8

Place each of your seasoned NJAPP-Potatoes soldier-like on your heated grill grates. Grill each side for about 5 minutes just until those beautiful char marks make their impression on your NJAPP-Potatoes.

Step 9

Place your grilled NJAPP-FRIES (once the potatoes are grilled they are called fries) on a serving platter. Lightly drizzle some agave, sprinkle some bee pollen, add a dash of smoked paprika, and top with a little bit of grapeseed oil.

NJAPP Tip: These fries are healthy and good for you. Next time try it with a sweet potato.