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.
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.
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.
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 the fries in cold water and drain. Place on paper towels and pat dry.
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. Add fries to the pan. I used my 10 inch cast iron
pan. Place over high heat.
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.
Cooking about 30-32 minutes total until well browned. Remove from grill. Place on a paper towel-lined bowl and sprinkle with coarse salt.
Grilled French Fries
- 1 to 1 1/4 pounds potatoes - two medium
- 1/4 cup vegetable oil
- kosher salt to taste
- 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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Nutrition is 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.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published July 3, 2011