Thin potato rounds are seasoned to perfection and then grilled until they are crispy on the outside and tender on the inside.
While these fries are not the classic shape of deep-fried french fries or Oven Baked Fries, they mimic the classic flavor you know and love, while being low in fat and incredibly simple to make.
Plus since they are prepared from start to finish on the grill, the heat stays out of the kitchen. Which is perfect for when the temperatures heat up!
What you Need
This recipe for grilled potato rounds, only requires 3 ingredients; potatoes, oil, and seasoning.
- Potatoes: Russet potatoes work best for this recipe, as their starchy content will create a delicious, creamy interior when grilled.
- Seasoning: I love using homemade seasoned salt as my seasoning. It is simple, yet perfect for fries. Feel free to use regular kosher salt or change it up and use ranch seasoning, taco seasoning, or Old Bay Seasoning.
- Oil: Be sure to use an oil with a high smoking point like canola, vegetable, or avocado oil. I also find it is best to coat the grill with a bit of oil as well as the potatoes to prevent the rounds from sticking to the grill.
How to Grill Fries
- Wash the potatoes well and allow them to dry.
- Cut the potatoes into thin rounds. While not the classic "fry" shape, this is the perfect shape to keep the potatoes from sliding through the grates on the grill.
- Drizzle the sliced potatoes with oil and seasoning of your choice and toss to evenly coat the potatoes. I do this right on my cutting board to prevent creating fewer dishes, but you can toss them in a bowl as well.
- Preheat the grill to medium-high heat and brush the grates of the grill with a bit more oil.
- Carefully place the potatoes onto a preheated grill.
- Grill for 5-7 minutes on the first side and then flip and grill for another 5 minutes, or until potatoes are tender.
- Remove the grilled potato rounds from the grill and serve with ketchup, Ranch Dressing, or BBQ Sauce.
You can store leftover cooled, fries in an airtight container for up to 5 days. To reheat, it is best to pop under a preheated broiler for 2-3 minutes per side, or until warmed through and crispy.
While russet potatoes work the best for this recipe, you can also use Yukon gold potatoes or red potatoes.
Because the potatoes are cut thinly, they will cook up perfectly on the grill, making this recipe incredibly simple to make.
That is most likely because you did not coat the grates with oil before grilling, or you did not evenly toss your potatoes with the oil before grilling. Unfortunately, not much can be done to salvage the potatoes.
More Delicious Potato Recipes
- Baked Sweet Potato Fries
- Air Fryer Potatoes
- Easy Baked Oven Fries
- Jojo Potatoes
- Instant Pot Baked Potatoes
If you enjoyed this recipe for grilled potaotes, I would love for you to leave a comment or review below.
Grilled Potato Rounds
- 4 large russet potatoes scrubbed
- 1 tablespoon canola oil plus more for coating the grill
- 2 teaspoons seasoned salt
- Preheat grill to medium-high and brush the grates of the grill with oil.
- Slice your potatoes into ¼-inch rounds, using a sharp knife or a mandolin. Drizzle with oil and salt and toss with together.
- Place the seasoned potato slices onto the heated grill carefully in one layer and cover the grill. Grill on the first side for 5-7 minutes. Carefully flip slices over and grill for another 5 minutes per side, or until tender.