French fries are the perfect accompaniment to grilled foods such as hamburgers, hot dogs and steaks. Ideally, you should partially cook your French fries before you place them on the grill. Grilling fries alone can give the potatoes a dried-out texture. Use a spice rub on the fries to complement the smoky flavor of the grill. Serve barbecue fries with ketchup or your other favorite dipping sauces.
Wash the potatoes using cold water and a scrub brush. Leave the skin of the potatoes in tact.
Bring a large saucepan of water to a boil. Place the uncut potatoes into the boiling water.
Cook the potatoes for approximately 20 minutes. The potatoes should be almost tender, but still have some firmness.
Remove the potatoes from the water and drain completely. Allow the potatoes to cool slightly and cut them into quarters.
Preheat the grill to medium heat. Spray the nonstick cooking spray on the grates of the grill. Position the grate approximately 6 inches from the heat source.
Toss the potatoes with olive oil. Coat the fries with your desired seasonings along with salt and pepper to taste. Seasoning options include garlic powder, chili powder, paprika and cumin.
Place the fries across the grates of the grill to prevent them from falling into the barbecue. Grill the fries on each side for approximately three to five minutes until they are tender and golden brown. Use long-handled tongs to flip the fries and remove them from the grill.
If you don’t have a way to partially cook the fries first, you can use a skillet with oil. Heat up the skillet with the grill and fry the potatoes until tender. Use a small amount of oil and monitor the heat frequently to avoid a fire.
As an alternative to Idaho potatoes, you may use Yukon gold or russet varieties.