Grilled French Fries with Spicy Ketchup
This post may contain affiliate links. Please read my disclosure policy.
These delicious hand-cut Grilled Fries get nice and crispy on the outside and stay fluffy on the inside without using a deep fryer. Completely made from scratch using Idaho russet potatoes and flavored with garlic and a little seasoned salt, grilled French fries are a healthier choice. Served warm with a zesty ketchup sauce.
This flavorful, no-guilt recipe for Grilled French Fries with Spicy Ketchup satisfies that junk food craving. Say what?! French fries on the grill? Absolutely!
Grilled French Fries with Spicy Ketchup
These are true facts:
- I love — and sometimes even crave — hot, crispy French fries.
- I often feel guilty when I eat hot, crispy French fries.
- I am now in love with these hot, crispy GRILLED French fries — which aren’t actually fried –— so no more guilt!
Hand-cut potatoes
No special equipment is needed to hand-cut French fries, but there are a few tricks that will make the prep work easier.
- Dry the potatoes with a paper towel before slicing so they are not slippery.
- Place a damp paper towel on the countertop underneath the cutting board to keep it from slipping as you make the cuts.
- Cut the first length wise slice, then lay the potato cut side down on the cutting board. That way the potato is smooth on the bottom, more stable, and won’t roll under your knife.
- Make 1/2-inch slices, then cut each slice into 1/4-inch pieces for the fries.
Can you really get crispy fries on the grill?
Yes, my friend, you certainly can! Here are a few tips that I found helpful:
- Soak the hand-cut fries in a bowl of cool water for at least 30 minutes. This will rinse off the sugars that were released when you cut into the raw potatoes and will also draw out a lot of the starch so that the potatoes cook through without burning or scorching on the outside.
- Dry the potatoes thoroughly with paper towels before seasoning and grilling. If the potatoes are still wet, they will become soggy on the grill.
- Preheat the grilling pan on the grill before adding the potatoes. That way they begin to brown immediately.
Make a spicy sauce
Amp up the flavor of ordinary ketchup by simply whisking it together with sweet chili sauce and balsamic vinegar. If you want a bit more heat in your spicy chili, add a dash of red cayenne pepper, too.
To make this recipe, you may need…
These hand-cut potatoes can easily slip between the grill grates, so I always use a grilling pan to avoid any casualties. A grilling pan is great for all kinds of grilled vegetables and is especially nice to have when grilling fish.
Related recipes
- Peppery Grilled Okra and Lemon-Basil Dipping Sauce. Seasoned with freshly ground black pepper, slightly charred okra is a light, healthy Summer appetizer.
- Grilled Panzanella Skewer Salad, nutty arugula topped with a skewer of grilled tomatoes and multigrain croutons and dressed with a lite mustard vinaigrette.
- Parmesan Grilled Corn. Absolutely one of the easiest and most delicious ways to enjoy fresh corn.
- Arroz Poblano. Veggies on the grill are the secret to this hearty, creamy risotto.
Let’s grill!
Hand-Cut Grilled Fries with Spicy Ketchup may just replace my French fry addiction. Grab a spud, scrub, slice thickly, and soak. Then season them good and throw on the grill. So simple and very tasty!
Grilled French Fries with Spicy Ketchup
Ingredients
- 2 large Idaho potatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- ½ teaspoon seasoned salt
Spicy Ketchup
- ¼ cup ketchup
- ¾ teaspoon sweet chili sauce
- ¾ teaspoon balsamic vinegar
Instructions
- Use a vegetable brush to scrub the potatoes under cold running water. Dry the potatoes with a paper towel. Cut each potato lengthwise (do not peel) into 1/2-inch-thick slices, then cut each slice into 1/4-inch-thick fries.
- Place the cut fries in a large bowl and cover with cool water. Let soak for 30 minutes to remove some of the starch. Drain the potatoes and dry thoroughly on paper towels.
- Add the fries to a large bowl and toss with the olive oil, minced garlic, and seasoned salt.
- Preheat the grill to 400 degrees. Place the fries on a grill rack to keep them from dropping through the grates. Cook on each side 3 to 4 minutes with the lid closed, turning carefully with long tongs, until the fries are golden brown.
- Open the grill and cook for another couple of minutes to make the fries extra-crispy. Serve warm with the spicy ketchup dip.
Spicy Ketchup Dip
- In a small bowl, stir together the ketchup, sweet chili sauce, and balsamic vinegar. Cover and refrigerate until ready to serve.
Video
Notes
- Soaking the cut fries will rinse off the sugars that were released when you cut into the raw potatoes and will also draw out a lot of the starch so that the potatoes cook through without burning or scorching on the outside.
- Dry the potatoes thoroughly with paper towels before seasoning and grilling. If the potatoes are still wet, they will become soggy on the grill.
- Preheat the grilling pan on the grill before adding the potatoes. That way they begin to brown immediately.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
I’m hooked! So much healthier than fried and tastier than frozen. Gotta say, though, the kicked up ketchup made the dish for me!
Thanks, Cindy! I really love the ketchup, too. I appreciate your feedback 🙂