French Fry Diary 735: Fries on the Grill

The last week or so down here in Florida, besides being in the middle of a drought, the weather has been spectacular.  So, we've been grilling pretty much every day.  And if know me, or if you're a regular reader of this blog, you know there's going to be French fries in the mix. 

Now the brave among you will want to do them from scratch, that's not a problem. Cut the potatoes however you want, as fancy or as simple, with or without skin to your taste. Remember, small and thin will cook quicker, and also may fall between the slots of the grill, just as thicker might not, but will take longer to cook. I would advise coating the taters with a bit of oil and/or nuke them a little beforehand as I did here. They might take a bit longer, but they'll be delicious.

Even though Ore-Ida no longer makes its Grillers which were, as the name implies, perfect for the grill, and even if you don't make them from scratch, you can still have fries on the grill.  Any frozen fries, onion rings, or any potato product can go right on the grill.  And they cook faster than scratch, because they're already partially cooked when you buy them by the magic of par-fry.

Use a grill pan or basket if you're afraid they'll fall through.  A good one can be had for just a few bucks if you don't get fancy.  I use basically just a sturdy but disposable screen I got at the local Walgreens for a dollar.  If you choose, veggie baskets can get pricey, but it all depends on your needs.  I wouldn't use aluminum foil as some folks suggest, unless you like getting burned trying to retrieve those fries once they're done.

If your grill has a temperature gauge you can stay close to the instructions on the package, but remember with the lid closed, the grill is more like a convection oven than a traditional oven.  If no gauge, just keep an eye on them, but remember, the thinner the fry, the quicker the cook.  Golden brown is always good. 

Enjoy! 

French Fry Diary 679: Hamburgers in Sausalito

Guest post by my big sister, Bobbie, one of the coolest ladies I know.

So on our recent trip to San Francisco we were on a tour that stopped in Sausalito. We were hungry and had about forty minutes before the ferry would take us across the Bay and back to Fisherman's Wharf. We saw a restaurant across from the ferry called Hamburgers and decided to give it a try.

The restaurant was about ten feet wide and thirty feet long. There were no tables everything was to go. As you entered there was a round iron grill going in round like a turntable and the chef was putting burgers (and chicken) on the grill as it spun. We ordered our burgers and of course fries. Then went outside until our number was called.

The burgers were juicy and spiced and the best I've had in a long time. But the fries were fantastic. They were crinkle cut, deep fried and then tossed in a bowl with salt and spice. The outside crispiness reminded me of those Potato Sticks that come in a can, but inside was soft potato goodness. I thought of my poor brother who was missing this wonderful treat and snapped pictures of the meal and restaurant.

And if you are a vegetarian their second restaurant in Sausalito is called Veggie Burger.

Thank you, Bobbie, you rock!

Grilled Smoky Cheddar Potatoes Packs

This one comes from Betty Crocker by way of the Just-Potatoes Yahoo! Group.

Grilled Smoky Cheddar Potatoes Packs 4 servings

Ingredients: 4 medium potatoes, cut into 1-inch chunks, 1/2 teaspoon salt, 2 tablespoons butter or margarine, 1 cup shredded Cheddar cheese (4 ounces), 2 tablespoons Betty Crocker® Bac~Os® bacon flavor chips, 2 medium green onions, sliced (2 tablespoons)

Heat coals or gas grill for direct heat. Place potatoes on 30x18-inch piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips. Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender. Sprinkle with onions.

See the whole recipe here.

French Fry Diary 411: Ore-Ida Grillers

These new for the summer frozen fries from the fine folks at Ore-Ida - Grillers, Golden Thick Cut Potatoes - not only promise to give you that right off the barbecue grill flavor, but can actually be cooked on the grill. While this is no easy trick, it is a tricky statement.

There are directions on the bag for cooking these extra thick crinkle cut natural cut potato slices on the grill, but it's a gas grill, where you can control the temperature. As I have no gas grill, I had to skip this attempt.

As tempting as grill marks on a potato slice are, I baked them instead. The directions were pretty standard, 450 degrees for 14-16 minutes, so I was worried they might not cook through. As I said, these Grillers are very thick, almost a half inch thick. Time will tell, I guess.

I do like one of the two topping suggestions made on the bag. The Jack Daniels BBQ sauce I'm down with, the shredded cheese, bacon bits and sour cream for a loaded baked potato taste, not so much. But that's me, I'm sure it would work for those that dig that. I did get my BBQ sauce out however.

Once done, the slices look very crisp almost crunchy. But that is just on the outside, inside they are soft, hot, and almost mashed potato-like. Most of them are very good but some of the bigger slices have the same problem as a medium rare steak, the middle is raw. But as I said, most of them are well cooked and very good. And the BBQ sauce definitely helped. Good stuff.

Random Tater Pic of the Day #59

This one comes from my friend Terry who's done more than a few guest blogs here. This is "Porterhouse steak, marinated in honey teriyaki, grilled medium rare on my George Foreman grill. Baked potato, rubbed in extra virgin olive oil and baconsalt, topped with cheddar cheese and sour cream. Dee to the lish."

French Fry Diary 257: Ore-Ida Grill Fries

I've known how to do this for some time, even tried it myself and posted it on French Fry Diary last summer, but it seems now the big French fry companies are catching on to the grilled fries bandwagon.

I recently received an email from Ore-Ida suggesting you "take those sides outside," "keep your cool with hot sides" and "get your grill on." They also offered several recipes for fries and other favorite fried foods on the summer barbecue grill. Check them out here.

Memorial Day Grilled Fries

Special treat this time out, folks. A recipe from me, cobbling together a few ideas from here and there, and geared for this weekend's Memorial Day barbeque.

We took russet potatoes, cut them lengthwise, then again, and then again, so they were similar to long potato wedges. Next we threw them in a big bowl and dowsed them in about a half cup of olive oil. Next some salt, pepper, seasoned salt and paprika were thrown in. Then with bare hands you toss the potato wedges like a salad so that all the potatoes get the mixture on them.

For the next step put the bowl in the microwave for five minutes. We're looking for that almost baked potato consistency, but not quite, because the finish is what makes this recipe a barbeque holiday treat. Next stop is the charcoal grill to get those amazing grill lines and make them golden brown. Plate them and enjoy, crispy grilled on the outside, soft hot baked potato on the inside. Mmmm... Happy Memorial Day!

Camp Taters

Here's yet another tasty potato recipe for grilling season, this one straight from camp...

Camp Taters

6 Baking potatoes
1 Onion; chopped
4 ounce Green chiles
4 ounce Black olives; chopped
1/4 teaspoon Garlic powder
1/2 teaspoon Lemon pepper
6 teaspoons butter or margarine
Aluminum Foil

Scrub and chop baking potatoes into pieces, but do not peel.
Prepare 6-8 square pieces of heavy-duty aluminum foil, one piece per serving.
Place equal portions of the ingredients on each foil square.
Fold the foil in a drug-store type fold, sealing ends.
Place on barbecue grill for about 45-55 minutes.

Another great recipe from the wonderful folks at Potato-Recipe

Grilled Bacon Potatoes

For Father's Day, a recipe that can be done on the grill, Dad's favorite cooking tool...

Grilled Bacon Potatoes

3 large red potatoes, not peeled, sliced thin
1 medium yellow onion, sliced thin
3 slices bacon
3 tablespoons butter
2 teaspoons paprika
salt, to taste
garlic powder, to taste
pepper, to taste

Fire up the grill!

Place the three slices of bacon side by side in the center of a large piece of aluminum foil.

Layer your potatoes and onions on top of the bacon

Add your paprika, salt, pepper, and garlic to the top of the potatoes and onions.

Cut your butter into pads and place across the top of the potatoes.

Wrap potatoes up tightly in the foil; double wrap for extra support.

Let potatoes cook on grill, not over direct heat, for at least an hour.

Makes 2 servings


Originally from Potato-Recipe and The Happy Cooker, thanks to Marla in Las Vegas.


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Grilled Buffalo Potato Wedges

Here's one more from Potato-Recipe and The Happy Cooker, great for outdoor barbeque season:

Grilled Buffalo Potato Wedges

1/3 cup butter or margarine, melted
1 teaspoon cider vinegar or white vinegar
3 to 4 teaspoons red pepper sauce
1/2 teaspoon salt
4 unpeeled medium potatoes (about 1 1/4 lb)
1 cup blue cheese dressing

Heat gas or charcoal grill. In shallow dish, mix butter, vinegar, pepper sauce and salt. Cut each potato lengthwise into 4 wedges; pat dry with paper towels. Dip potato wedges into butter mixture; reserve any remaining butter mixture.

Place potatoes on grill rack over medium heat. Cover grill; cook 25 to 35 minutes, brushing occasionally with butter mixture and turning once or twice, until tender.
Serve with dressing. Makes: 4 servings


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