Skip to Content

Grilled French Fries with Spicy Ketchup

As an Amazon Associate I earn from qualifying purchases.

Satisfy that junk food craving with this flavorful, no-guilt recipe for Grilled French Fries with Spicy Ketchup. Say what?! French fries on the grill? Absolutely! These delicious hand-cut French 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.

a plate of grilled french fries with a bowl of spicy ketchup dip

Grilled French Fries with Spicy Ketchup

These are true facts:

  1. I love — and sometimes even crave — hot, crispy French fries.
  2. I often feel guilty when I eat hot, crispy French fries.
  3. 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.
hand-cut french fries soaking in a bowl of water

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.
ingredients for spicy ketchup sauce

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…

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliate sites.

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.

What else is new? Check out my Life, Love, and Good Food Store on Amazon! Thanks so much for being a part of our community!

Related recipes

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!

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

Yield: 4 servings

Grilled French Fries with Spicy Ketchup

A close up of food on a table, with french fires

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.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 50 minutes

Ingredients

  • 2 large Idaho potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon seasoned salt

Spicy Ketchup

  • 1/4 cup ketchup
  • 3/4 teaspoon sweet chili sauce
  • 3/4 teaspoon balsamic vinegar

Instructions

  1. 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.
  2. 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.
  3. Add the fries to a large bowl and toss with the olive oil, minced garlic, and seasoned salt.
  4. 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.
  5. 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

  1. In a small bowl, stir together the ketchup, sweet chili sauce, and balsamic vinegar. Cover and refrigerate until ready to serve.

Notes

Recipe adapted from Weber's on the Grill

  • 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 191Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 342mgCarbohydrates: 37gFiber: 3gSugar: 6gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

a plate of salmon croquettes with homemade tartar sauce
Previous
Salmon Croquettes {old-fashioned salmon patties}
two little girls eating cherry pie in a garden
Next
Cherry Dessert Recipes the Whole Family Will Love

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Cindy Ogle

Saturday 26th of April 2014

I'm hooked! So much healthier than fried and tastier than frozen. Gotta say, though, the kicked up ketchup made the dish for me!

sheilathigpen

Saturday 26th of April 2014

Thanks, Cindy! I really love the ketchup, too. I appreciate your feedback :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares