It's summer, it's hot, and no one wants to be in the kitchen, but the juicy burgers on the grill are just calling for French fries on the side. Luckily, you don't need to heat up the oven (or fryer) because frozen French fries can be made on the grill. This ingenious cooking method ensures that the spuds still turn out incredibly crispy—and makes it easy to smother the fries in cheese, bacon, and chives.
It's important to use frozen fries for this cooking technique because freshly cut potatoes will not achieve the crispiness you're looking for. If you need to make a larger batch of fries, create more aluminum boats instead of overcrowding them in one pouch; the fries will steam instead of crisping up, and no one wants soggy French fries.
- 1 (14-ounce) bag frozen French fries
- 1 tablespoon butter (melted)
- 1/2 pound bacon (cut into small pieces) or premade bacon bits
- 6 slices yellow American cheese
- 1/4 cup chopped chives
- Optional: ketchup
- Optional: mayonnaise
In a medium bowl, toss the frozen French fries in the melted butter.
Portion the French fries onto 3 sheets of aluminum foil, trying to space them out as much as possible in one layer. Create a "boat" around the fries with a large opening on top to allow steam to escape.
Place the French fry boats on a grill heated to medium-high. Close the lid and cook for about 10 minutes, or until crispy. Flip the French fries and cook for another 10 minutes until the other sides are crisp. Set aside.
Meanwhile, if you are making the bacon bits from scratch, place a cast-iron skillet on the grill. Add the pieces of bacon and cook, stirring frequently, until they're crisp. Transfer the bacon to a paper towel to drain.
Top the fries in each packet with 2 slices of cheese and 1/3 of the bacon bits. Place the foil packets back on the grill, close the lid, and cook for another 5 minutes, or until the cheese has thoroughly melted.
Top with the chives. Serve with ketchup and/or mayonnaise, if desired, and enjoy.
- It is very important that the frozen fries are not crowded in the foil pouches; if they are piled on top of each other, they will steam and become soggy instead of crisp up. Make sure to place them in one layer.
- Another way to assure the fries will crisp up is to keep the top of the aluminum foil boat open; again, closing it will create an environment for the frozen French to steam.
Feel free to add your own additional toppings, but here are a few fun ideas for making these French fries unforgettable:
- Texas Barbecue: Add pulled pork, shredded cheddar, sour cream, coleslaw, and extra barbecue sauce.
- Poutine-Style: Top the fries with gravy and cheese curds (fresh mozzarella also works).
- Tex-Mex: Drizzle some homemade queso and add a dollop of guacamole and some diced jalapenos on top.
- Greek Style: Top with crumbled feta cheese, olive oil, and lemon juice.
- Aioli: Drizzle on a simple homemade aioli, some chopped parsley, and a little crushed red pepper flakes for some heat.