I have made these twice now and the kids cheered the second time I made them. This recipe is also from Real Mom Kitchen.
4 medium russet potatoes, scrubbed but not peeled
3 Tbsp canola oil
1 tsp smoked paprika (I was
out of paprika so I just used salt and pepper.)
1 1/2 tsp kosher salt
Preheat your grill to medium-high heat. While the grill preheats, cut potatoes lengthwise into 1/4-inch slices. This is easy using a mandolin, but if you don’t have one a knife will do the job too.
Place the potatoes in a gallon sized freezer bag. Add the oil to the bag and seal closed. Toss the potatoes around in the sealed bag until well coated with the oil.
Open the bag and sprinkle in the smoked paprika and salt. Seal the bag again and toss the potatoes until the salt and paprika are nice and even distributed on the potato slices.
Remove the potato slice from the bag and place directly on the grill. Cook for about 5 minutes per side. Keep an eye on them so they don’t get overcooked. You want them tender on the inside when pierced with a fork, but slightly crisp and golden brown on the outside.
Remove from grill and serve immediately. Serves 4-5.
She made them with a BBQ dipping sauce. But I haven't made that yet. Last night I put grated cheese over them when they came off the grill to make cheese fries if you will. They were delicious.