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You are here: Home » Grilling Side Dish Recipes » Grilled French Fries

Grilled French Fries

July 3, 2011 - By Dan Mikesell AKA DrDan - Updated September 28, 2019 - 10 Comments

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Grilled French Fries from 101 Cooking For Two

French fries and the grill are not something most people do. But with the right technique, this can be a standard with these easy to follow step by step photo instructions.

Grilled French Fries from 101 Cooking for Two

Editor’s note: Originally published July 3, 2011. Last updated September 2, 2018, with updated text and re-edited photos.

There are only a few instructions out there, and they vary a lot. So I always like to experiment, and this is the 5th try in 2 weeks, and I now have it right.

They are not your basic fast food tasting fry. They are a cross between a fast food fry and a hash brown. And a great reason to buy that 10 or 12 inch cast iron pan you have thought about.

Dogs on the run

My Rating:
rating system 4
This will continue to be a frequent side when not in diet mode.

Recipe Notes for Grilled French Fries

The important point about getting this right.

  • Do thin fries-They need to cook completely on the grill. Thick will not do.
  • They go on raw not precooked. I tried to a varying amount of precooking, and they became too weak to work with.
  • Wash them after cutting. The starch will stick them together. Then pat dry.
  • Rotate the pan every time you touch the fries. Hot spots will do you in.
  • Keep your hands off a lot more than you want. You will just break them up.
  • A well-seasoned cast iron pan is almost a must.

It is another KISS recipe that is easily scalable to the size you need, but you will have a hard time doing a large batch. More than 2-3 pounds of potatoes should be a practical limit in a very large pan.

Russet or Yukon Gold potatoes are a good choice here, but most potatoes should work.

Other Potato Recipes You May Like

Easiest Crispy Oven Baked French Fries

Oven Baked Parmesan French Fries

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cut fries about 1/4 inch max.
Preheat grill to 450-500 degrees. Scrub the potatoes. About 1 pound for two servings. Cut into 1/4 inch fries. I used a mandolin.

wash fries in cold water

Wash the fries in cold water and drain. Place on paper towels and pat dry.

mix fries with oil

Add 1/4 cup of oil to the fries and mix well. Do not use olive oil since the grill temp will be high.

coat grill safe pan with oil

Coat grill safe pan with oil. Add fries to the pan. I used my 10 inch cast iron

place over direct heat

pan. Place over high heat.

stir fries

Do not touch for 12 minutes then flip fries and rotate pan. Flip every 4 to 6  minutes. Use the shorter duration near the end of cooking. Be sure to scrape the bottom to prevent sticking and rotate pan with every flip.

sprinkle with salt

Cooking about 30-32 minutes total until well browned. Remove from grill. Place on a paper towel-lined bowl and sprinkle with coarse salt.

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Grilled French Fries from 101 Cooking For Two
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3.48 from 25 votes

Grilled French Fries

French fries and the grill are not something most people do. But with the right technique, this can be a standard with these easy to follow step by step photo instructions. They are not your basic fast food tasting fry. They are a cross between a fast food fry and a hash brown.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: Dan Mikesell AKA DrDan
Course : Potato
Cuisine : American
Servings/Adjust Amount: 2
2

Ingredients

  • 1 to 1 1/4 pounds potatoes - two medium
  • 1/4 cup vegetable oil
  • kosher salt to taste

Instructions

  • Preheat grill to 450-500. Scrub the potatoes. I used Golden Yukon, but others should work. About 1 pound for two servings. Cut into 1/4 inch fries. I used a mandolin.
  • Wash the fries in cold water and pat dry with a paper towel. Add 1/4 cup of oil and mix well. Do not use olive oil since the grill temp will be high.
  • Coat grill safe pan with oil. Add fries to the pan. I used my 10 inch cast iron
  • Place over direct heat. Do not touch for 12 minutes. The lid is closed.
  • Flip fries and rotate pan. Flip every 4 to 6 minutes. Use the shorter duration near the end of cooking. Be sure to scrape the bottom to prevent sticking and rotate pan with every flip.
  • Cooking about 30-32 minutes total until well browned. Remove from grill. Place on a paper towel-lined bowl and sprinkle with coarse salt.
 

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Make it Perfect First Time and Every TimeDon't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
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Calories: 575kcal | Carbohydrates: 45g | Protein: 5g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 11g | Sodium: 1198mg | Potassium: 1096mg | Fiber: 6g | Sugar: 2g | Vitamin C: 56.1mg | Calcium: 30mg | Iron: 2.2mg
 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally published July 3, 2011

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Categories: Grill Recipes, Grilling Side Dish Recipes, Potato Recipes, Side Dish Recipes

Previous Post: « Grilled Chicken Drumsticks – The Art of Drummies
Next Post: Grilled Cracked Pepper Sirloin Steak »

Reader Interactions

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Comments

  1. Tom

    June 09, 2019 at 8:25 pm

    Thanks! Easy and delicious.4 stars

    Reply
  2. julian

    March 13, 2019 at 11:58 am

    How can you call this recipe grilled french fries if the potatoes never touch the grill?

    Reply
    • Evan

      July 16, 2019 at 11:48 pm

      Julian, Julian, Julian. What are you doing with your life, man? It’s just a recipe; you don’t have to criticize. If you don’t like then it just keep looking until you find the right one. It’s a big world out there.

    • Dan Mikesell AKA DrDan

      July 17, 2019 at 12:13 am

      Hi Evan,

      Welcome to the blog and thanks for the defense.

      I probably should have just deleted the comment but I had the image of him laying his fries across the grill grate and then trying to flip them. So I just let it pass. I find odd things funny.

      Dan

  3. Mark

    February 21, 2018 at 5:01 pm

    I only have olive oil can I still make it work if I’m careful?

    Reply
    • DrDan

      February 21, 2018 at 6:01 pm

      I don’t think it will work well. It needs to get very hot.

  4. Bob Willoughby

    September 20, 2017 at 8:13 pm

    What a great post. I just got a Camp Chef flat top griddle. This looks like a great way to do fries. Have you ever tried peanut oil? Do you know the temperature of the cast iron pan?
    Thanks!

    Reply
    • DrDan

      September 20, 2017 at 9:21 pm

      Hi Bob,
      Peanut oil, of course, would be fine. The grill surface temperature on that grill was probably about 450-500 degrees. The pan temp unknown. But darn hot at the end.

      Dan

  5. David

    July 13, 2011 at 8:44 am

    Thanks for offering the recipe again with some great pictures. I will candidly admit that a picture of the dish surely adds to my interest in making it. And this recipe definitely has a fresh and tempting flavor to it that I loved.

    Reply
  6. Chris

    July 10, 2011 at 9:04 am

    I just did this about a week ago and loved them. We did ours indirect at 425f (ish). A cast iron like yours would have been better, we used a 1/4 jelly roll pan.

    Reply

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Comments and questions are welcomed. Keep it polite please. See Comment Guidelines for more information on commenting or if your comment did not appear. Have a great day.

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