Fries are such a natural pairing with so many summer meals. A burger or some barbecued chicken drumsticks just aren’t the same without some crispy potatoes alongside. But most days it’s just too darn hot to fire up the oven. That’s why I went on a search for the perfect barbecued fries. Let me tell you. I found a winner.
The method is key. First you boil some starchy Russet potatoes until they’re on the verge of being tender, but not quite. Then you slice them into wedges, toss them in oil and spices. Then pop them on the grill until they’re crispy and golden on the outside, and tender and fluffy on the inside. These are sooo good. And, addictive. I think my kids could’ve eaten the whole batch by themselves if I had let them. And the fact that they’re so easy and don’t heat up an already hot house is just a really big bonus.
- 2 lbs Russet potatoes
- 3 tablespoons canola oil (or other high heat oil)
- 2 teaspoons cajun seasoning*
- salt and pepper, to taste
- Place potatoes in a large pot. Cover with cold water by a couple of inches. Bring to a boil. Simmer until potatoes are not quite tender (a fork will go in but will be difficult to pull out). Drain and allow to cool for a bit. Slice each potato into 8 wedges. Toss gently with oil and seasoning.
- Heat a grill over medium to medium-high heat. Place potatoes on the grill, careful to avoid any falling between the grates. Grill on one side until crisp and grill lines appear. Flip potatoes and grill until that side is crisp and the insides are cooked through and fluffy. Remove from grill. Taste and season with additional salt and pepper, if desired.
*Here is a recipe for homemade cajun seasoning.
Inspired by Bobby Flay.