Grilled French fries are the perfect side dish for any cookout—they get a smoky char and crisp edges that you simply can’t achieve in an oven or fryer. By parboiling the potatoes first and then grilling them in a single layer, you get fries that are tender inside, golden outside, and infused with that unmistakable barbecue flavor. This method is easy, hands-off after the initial prep, and works with whatever potatoes you have on hand.
Ingredients
- 2 lb (900 g) russet or Yukon Gold potatoes (about 4 medium)
- 3 tbsp (45 ml) olive oil or vegetable oil
- 1 tsp (5 g) kosher salt, plus more for the water
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) garlic powder (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your grill for two-zone cooking: turn one side to medium-high (about 400°F / 200°C) and leave the other side off. If using a gas grill, adjust the burners accordingly; if using charcoal, bank the coals to one side.
- Wash and cut the potatoes into 1/2-inch (1.25 cm) thick sticks. Leave the skin on for extra texture, or peel if you prefer.
- Parboil the potatoes: Place the cut fries in a large pot, cover with cold water, and add 1 tablespoon (15 g) of salt. Bring to a boil and cook for 5–6 minutes, until the potatoes are just tender but still hold their shape. Drain well and pat dry with a clean kitchen towel or paper towels. This step is crucial—it ensures the fries cook through without burning on the grill.
- Toss with oil and seasonings: In a large bowl, combine the dried potatoes with the olive oil, 1 tsp (5 g) salt, pepper, and garlic powder (if using). Toss gently until every fry is coated.
- Oil the grill grates: Use a paper towel dipped in oil and held with tongs to lightly grease the grates. This prevents sticking.
- Grill the fries: Place the fries in a single layer on the hot side of the grill. Cook for 8–10 minutes, turning occasionally with tongs, until they have nice grill marks and are starting to crisp. Then move them to the cooler side of the grill, cover, and cook for another 10–15 minutes, turning once or twice, until they are golden and tender all the way through.
- Season and serve: Transfer the fries to a serving platter, sprinkle with additional salt if needed, and garnish with parsley. Serve immediately.
Tips
- Don’t skip the parboil: Raw potatoes will burn on the outside before the inside is cooked. The 5-minute boil is what makes the fries creamy inside and crisp outside.
- Keep them in a single layer: Overcrowding the grill causes steaming instead of charring. If you have a small grill, cook in batches or use a grill basket to make turning easier.
- Use a thermometer for doneness: The fries are done when they reach an internal temperature of 205°F (96°C) for a fluffy interior, or simply when a fork pierces them easily. This is not a food-safety requirement, but it helps avoid undercooked potatoes.
- Substitution: If you only have waxy potatoes like red or new potatoes, they will hold their shape well but won’t get as fluffy inside. Adjust the parboil time down to 4 minutes.
Serving Suggestions
Serve these fries hot off the grill alongside burgers, steaks, or grilled chicken. They’re also great with a dipping sauce like garlic aioli, chipotle mayo, or classic ketchup. For a loaded version, top with melted cheese, bacon bits, and green onions.
Variations
- Spicy Cajun Fries: Add 1 teaspoon (2 g) Cajun seasoning and a pinch of cayenne to the oil toss.
- Parmesan Herb Fries: After grilling, toss with 1/4 cup (25 g) grated Parmesan and 1 tablespoon (2 g) dried oregano or thyme.
- Sweet Potato Fries: Substitute sweet potatoes; they cook faster, so reduce the parboil to 4 minutes and grill for 8–10 minutes total.
- Smoked Paprika: Add 1 teaspoon (2 g) smoked paprika to the seasoning mix for extra smokiness.
Storage and Reheating
Store leftover fries in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a 400°F (200°C) oven for 5–7 minutes, or until crisp. You can also reheat them on the grill over medium heat for 2–3 minutes per side. Avoid microwaving, as it will make them soggy. For longer storage, freeze the cooked fries in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 425°F (220°C) for 10–12 minutes.
Frequently Asked Questions
Can I use frozen french fries? Yes, you can grill frozen fries directly—no need to thaw. Toss them with oil and seasonings, then grill over medium heat for 10–15 minutes, turning often, until heated through and crispy. They won’t be as fluffy as fresh, but they’re a convenient shortcut.
Why do my fries stick to the grill? Sticking usually happens when the grates aren’t clean or well-oiled, or if the fries are too wet. Make sure to dry the parboiled potatoes thoroughly and oil the grates before adding the fries. Also, don’t try to turn them too early—let them develop a crust first.
Can I make these in advance? You can parboil and season the fries up to a day ahead, then store them in the fridge in a sealed container. When ready to grill, let them come to room temperature for about 15 minutes, then grill as directed. They may need an extra minute or two on the grill to compensate for the cold start.
What’s the best potato for grilling? Russet potatoes are ideal because they’re high in starch, which gives a fluffy interior and crispy exterior. Yukon Golds are a good all-purpose choice with a buttery flavor. Waxy potatoes like red or new potatoes will be more dense and hold their shape better but won’t be as crispy.
Do I need to peel the potatoes? No, leaving the skin on adds texture and nutrients. Just scrub them well before cutting. If you prefer peeled fries, that’s fine too—just be aware they may stick a bit more, so oil the grates extra well.
Can I grill fries in a foil packet? Yes, for a softer, steamed-style fry, place the seasoned potatoes in a double layer of foil, seal tightly, and grill over medium heat for 20–25 minutes, shaking the packet occasionally. The fries won’t be crispy, but they’ll be tender and smoky.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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