- 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
- 2 Tsp Agave
- 1 Tbso Grapeseed Oil
- 1 Tssp Bee Pollen
- 1/4 Tsp Smoked Paprika
Prepare the NJAPP-Fries: Scrub the potatoes clean. If desired, cut the potatoes into large strips or wedges.
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.
Stir in a teaspoon of salt so that it dissolves.
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.
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.
Drain your NJAPP-Potatoes into a strainer or lift whole NJAPP-potatoes out with a slotted spoon. Pat dry.
Drizzle oil or Spray Canola oil on both sides of your cooked NJAPP-Potatoes. Season with salt, pepper, garlic powder, and onion powder.
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.
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.