Seasoned Grilled Fries
This post may contain affiliate links. Please read my disclosure policy.
Seasoned Grilled Fries have made with Russet potatoes, and ground Chile de Arbola creating a fantastic crispy exterior and tender interior.
Welcome to TSRI’s Summer Grilling Celebration! We have a fantastic week coming your way, full of grilled and summer favorites. When I whipped up the burger and chicken for this weeks posts, more than anything I wanted fries to go with these dishes. I did make some incredible Grilled Sweet Potato Fries last week, so I opted for a change.
These Seasoned Grilled Fries we made with large Russet potatoes and my favorite new spice, ground Chile de Arbol. Grilling these left a fantastic crispy exterior and tender interior. Firm enough to stand up to my favorite Beer Cheddar Sauce (that recipe is coming up soon).
I think the size of the fry intimidated my Munchkin. Seriously, she told Daddy “Uh, No!” when he asked her if she wanted fries. Chad was very happy to hear this. He devoured these fries, and the cheese sauce. Apparently sometimes 3 pounds of potatoes and a quart of Beer Cheddar Sauce are not enough. So, these fries received fave reviews, I loved them as well.
I am sure you will love these too!
Get Free Recipes Sent to Your Email
Do you ❤️ TSRI? Don’t miss another recipe!
Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Seasoned Grilled Fries
Ingredients
- 3 pounds Russet potatoes
- olive oil, extra virgin
- 1 tablespoon kosher salt
- 1/2 tablespoon pepper, fresh ground
- 1 tablespoon ground chile de arbol, may substitute cayenne pepper
Instructions
- Place the potatoes and about 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 15-20 minutes, until the potatoes are tender when pierced with a fork. Remove potatoes from water and allow to cool.
- Preheat grill to high.
- Cut each potato into 8 wedges (cut in half lengthwise, then in half again and again). Place potato wedges on a baking sheet or tray and spray generously with olive oil. Sprinkle with salt, pepper and chile de arbol. Toss potatoes until evenly coated.
- Carefully brush or rub grill grates with olive oil.
- Place potatoes on grill and cook 3-5 minutes on each side. Potatoes should browned grill marks when you flip them. Remove from grill and serve. Enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Nice recipe!
Thanks DB!
What is it about changing the appearance of standard foods that freaks kids out sometimes? I cut potatoes differently the other day and they all just stared at them a while before trying them. Silly kids.
I don't know it is the craziest thing. Do you want fries? YES! Give them to her. Uh, no Daddy! Too funny.
Yikes these are good looking fries! I would never have guessed that you could do fries this way.
Yum, grilled fries look great! I've done grilled salt and vinegar 'chips' before, by poaching wedges of potato in vinegar and then grilling them. They turned out amazingly well! Looking forward to trying this recipe out.
These are great! Such tasty potato wedges with great flavor! They come out wonderful on the grill!