Grilled, not fried, these cottage fries are a tasty side dish for grilled burgers and hot dogs.
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4 (8-ounce) russet potatoes, washed, dried
1/4 cup Land O Lakes® Butter
1/2 teaspoon salt
1/8 teaspoon pepper
Bacon Cheese Dip
8 ounces sliced Land O Lakes® Deli American
1 cup buttermilk
2 tablespoons chopped flat leaf parsley
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup chopped crisply cooked bacon or real bacon bits
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.
Prick holes in potatoes, using fork. Place potatoes onto microwave-safe plate. Microwave, turning once, 8-10 minutes or until potatoes are knife tender. Carefully remove from microwave; refrigerate at least 2 hours to cool.
Place cheese into food processor bowl fitted with metal blade; pulse until crumbly and sticks together. Add all remaining dip ingredients except bacon; pulse until well mixed. Stir in bacon. Refrigerate until serving time.
Cut cooled potatoes in half lengthwise. Place potato cut-side down; cut each half into quarters lengthwise.
Heat gas grill to medium-high or charcoal grill until coals are ash white.
Combine butter, salt and 1/8 teaspoon pepper in bowl. Brush each potato wedge with butter mixture; place onto grill. Grill, turning once, 10-14 minutes or until potato wedges are crispy.
Serve fries with bacon cheese dip.
Potatoes can be cooked up to 24 hours before cutting into wedges. Potato wedges can be brushed with butter mixture and refrigerated up to 12 hours before grilling.