Grilled French Fries are a fantastic side dish to make at your next cookout. Perfect with steaks, burgers and chicken.
If you are looking for a new way to make grilled potato wedges these grilled fries are an awesome option to the frozen fries you’re used to.
Basted with garlic butter and grilled alongside the rest of your menu this is a fantastic side dish that everyone loves.
Ingredient List
- 4 Russet Potatoes
- ¼ cup Pickle Juice
- 2 tbsp Avocado Oil
- ¾ stick Butter
- 1 tsp Granulated Garlic
- 1 tsp Granulated Onion
- Cooking Spray
- ¼ cup Kosher Salt for brining
- ¼ cup Scallions Thinly Sliced
How to Make Grilled French Fries
- Cut the potatoes in half and then into wedges, you should get between 6-8 wedges per potato.
- Rinse potatoes in a large bowl multiple times until the water runs clear. Fill the bowl with clean water until the potatoes are fully submerged then add Kosher Salt and pickle juice. Let the potatoes soak for a few hours. Drain the Potatoes and pat dry with a paper towel, then toss with avocado oil
- Preheat Grill to 400 Degrees F. Melt butter then stir together with granulated onion and garlic then set aside.
- Place the potato wedges on the grill and dont touch them for at least 8-10 minutes until you start to see browning where the potato touches the grill grates. Turn. potatoes 45 degrees in the oppisite direction just like you would to get grill marks on a steak.
- After about 15-20 minutes turn the potatoe wedges over and repeat the prosess on the other side. Spray the potatoes lightly with ccoking spray every time you turn the potatoes.
- At the 30 minute mark you can start brushing the fries with garlic butter mixture. Keep brushing the potatoes lightly with butter until the potatoes are crispy on the outside and tender in the center. Total cooking time around 45 minutes.
- Once the grilled fries are fully cooked plate thenm up and pour over remaining garlic butter over potatoes and garnish with thinly sliced scallions.
Dipping Sauces to Serve with Grilled Fries
- Mississippi Comeback Sauce
- Spicy Horseradish Aioli
- Southwestern Ranch
- Imperial Stout BBQ Sauce
- Blue Cheese Dressing
Pro Tips and Variations
Cook Ahead: Just like traditional fries they get even better when you cook them twice. If you grill the fries earlier in the day you can reheat them in the air fryer or oven sprayed with cooking oil to bring them back even crispier.
Sweet Potatoes: You can substitute sweet potatoes for russets for a tasty variation. The sweet potatoes will take a little longer and have more sugars so keep an eye out so they don’t burn.
Storage: These potato wedges will last for about 5 days in the fridge in a sealed container. I don’t recommend freezing.
Seasonings: You can keep it simple with just salt and pepper or you can use your favorite bbq dry rub to give the fries a spicy kick.
Frequently Asked Questions
Grilled fries definitely have less fat and calories than traditional deep fried French fries. If you want to keep these fries skip the garlic butter and serve with sugar free ketchup.
A standard russet potato works just fine on this recipe but feel free to experiment with different potato varieties.
To be perfectly honest they won’t be as crispy as a deep fried potato, that said you can get a good crisp out of grilled fries by spraying with cooking oil and brushing with garlic butter. To really add a crisp. cool them down and finish them in the oven for a twice cooked crisp.
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Grilled French Fries
Equipment
- Gas Grill or Charcoal
Ingredients
- 4 Russet Potatoes
- ¼ cup Pickle Juice
- 2 tbsp Avocado Oil
- ¾ stick Butter
- 1 tsp Granulated Garlic
- 1 tsp Granulated Onion
- Cooking Spray
- ¼ cup Kosher Salt for brining
- ¼ cup Scallions Thinly Sliced
Instructions
- Cut the potatoes in half and then into wedges, you should get between 6-8 wedges per potato.
- Rinse potatoes in a large bowl multiple times until the water runs clear. Fill the bowl with clean water until the potatoes are fully submerged then add Kosher Salt and pickle juice. Let the potatoes soak for a few hours. Drain the Potatoes and pat dry with a paper towel, then toss with avocado oil
- Preheat Grill to 400 Degrees F. Melt butter then stir together with granulated onion and garlic then set aside.
- Place the potato wedges on the grill and dont touch them for at least 8-10 minutes until you start to see browning where the potato touches the grill grates. Turn. potatoes 45 degrees in the oppisite direction just like you would to get grill marks on a steak.
- After about 15-20 minutes turn the potatoe wedges over and repeat the prosess on the other side. Spray the potatoes lightly with ccoking spray every time you turn the potatoes.
- At the 30 minute mark you can start brushing the fries with garlic butter mixture. Keep brushing the potatoes lightly with butter until the potatoes are crispy on the outside and tender in the center. Total cooking time around 45 minutes.
- Once the grilled fries are fully cooked plate thenm up and pour over remaining garlic butter over potatoes and garnish with thinly sliced scallions.
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