Michael Strahan’s Grilled Sweet Potato Fries
1/4 teaspoon red chili flakes
5 tablespoons olive oil
6 cloves garlic, finely chopped
2 teaspoons fresh thyme, finely chopped
2 tablespoons fresh flat leaf parsley, finely chopped
Add potatoes to a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.
Slice each potato in half lengthwise then again slice each half into 3 or 4 wedges, depending on the size and thickness you like.
Place slices in a large ziplock bag and add 3 tablespoons of olive oil. Season with salt, pepper and brown sugar and toss in bag to make sure they are evenly coated.
Pack bag of potatoes and remaining ingredients to head to the stadium...
Heat the grill to high.
Heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft and NOT brown. 30-45 seconds. Remove from the heat.
Grill potatoes until lightly golden brown and just cooked through, about 5-6 minutes. Remove to a platter and immediately toss or drizzle with the garlic mixture. Sprinkle with chopped parsley.