How To Make French Fries On The Grill | Food VN

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.

Introduction

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.

My Rating

This will continue to be a frequent side when not in diet mode.

♨️The Grill

The grill should be 450°-500° surface temperature. That is usually a bit above medium on most gas grills. It is also the grill temperature I usually recommend for most chicken and pork recipes.

If you have questions about grill set up, see A Beginners Guide to Grill Temperature on a Gas Grill.

Try to avoid any “hot spots” you have on your grill. A heavier pan like cast-iron will help even out any hot spots. The larger the pan, the better.

🥔Potatoes

Russet or Yukon Gold potatoes are a good choice here, but most potatoes should work. You can leave the skin, but I suggest peeling if using Russets. Other potatoes have thinner skin, and peeling is more a personal choice.

I suggest ¼ inch fries. The thicker the fries, the longer and harder the cooking. I use a mandolin, but please follow the safety recommendations of the manufacturer if you do. Otherwise, just a good knife will do.

The potatoes need to be soaked for 10-20 minutes in cold water and then dried well before proceeding. If you skip this still, you will have a mushy mess.

✔️Tips

• Try to avoid any hot spots on your grill.
• Do thin fries-They need to cook completely on the grill. Thicker than ⅜ inch will not do.
• They go on raw, not precooked. I tried to a varying amount of precooking, and they became too weak to work.
• Wash and soak them after cutting. The starch will stick them together. Then pat dry (important.)
• 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.

📖Potato Recipes

Crispy Baked French Fries

Easiest French Fries Ever

Easy Roasted Red Potatoes

Grilled Potato Slices

🖼️Step-by-Step Instructions

Preheat grill to 450°-500°. Scrub the potatoes—about 1 pound for two servings. Cut into ¼ inch fries. I used a mandolin.

Wash the fries in cold water. Soak for 10-20 minutes and drain. Place on paper towels and pat dry.

Add ¼ cup of oil to the fries and mix well. Do not use olive oil.

Coat grill safe pan with oil. Add fries to the pan. Cast-iron is preferred.

Place over direct heat and try to avoid any hot spots.

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

Cooking about 30-35 minutes total until well browned. Remove from grill. Place on a paper towel-lined bowl and sprinkle with coarse salt.

📖 Recipe

Editor’s note: Originally published July 3, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.