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I made seasoned steak fries on my Weber charcoal grill using the Vortex BBQ insert the other day. They came out really, really good. Which got me thinking… could I apply much the same technique to thinner cuts of potatoes, giving me crispy skinny fries? Yep, you bet I could and did! These seasoned skinny fries using the Vortex were absolutely fantastic. Super-crispy fries with great potato flavor. Without deep-frying!
The Perfect Fries
I ‘fry’ chicken using my Vortex on a pretty regular basis. At least on my Performer that leaves me some spare room for other things and by other things I now mean fries. What’s better than ‘fried’ chicken and crispy seasoned fries for lunch? Nothing. Well, Vortex chicken fingers are might good too, actually. But these seasoned skinny fries using the Vortex are easy, quick, and tasty. Oh and crunchy. I love fries with crunchy outsides and tender fluffy insides.
Don’t skip or rush the soaking and draining steps in the recipe. That’s what helps give these fries that great crunchy exterior.
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‘Tis The Season
I included a simple recipe for a simple fry seasoning. You don’t have to make it. You can use whatever you want. Salt and pepper. Whatever. If you’re looking for a great store-bought fry seasoning, I cannot recommend the one from Red Robin enough. It’s the same stuff they put on their fries. And their fish and chips. And other things. It’s really good. Oh, and burgers! Yeah, it’s great on those too!
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- All natural
Great Appeal
I don’t peel my russet potatoes before slicing them. Well, sometimes I do. Kinda depends on the mood that I’m in. And who I’m serving them too. If it’s just us, chances are I’m going skin-on. If we have guests, I’ll take the time to peel them because you just never know how others may feel about it.
My peeler is crazy sharp. It makes peeling a couple of potatoes a breeze. My old peeler was so dull it took me forever. That’s probably how I got into the habit of not doing it!
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Prefer thicker fries? Try my steak fries made using the Vortex.
Seasoned Skinny Fries using the Vortex
Equipment
Ingredients
- 2 Russet potatoes cut into thin sticks
- Vegetable oil
For the seasoning (makes more than you’ll need for one recipe)
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt divided
- ¼ teaspoon freshly ground black pepper
Instructions
- Fire up your charcoal grill using the Vortex insert. You’ll want to use a larger grill, 22″ or bigger.
- Meanwhile, place the fries into a large bowl of cold water.
- Let soak for 5 minutes then drain.
- Add water again and soak until you’re about ready to start cooking.
- Make the seasoning by combining all ingredients.
- Drain the fries and pat dry. I like to dump them out onto a large towel and give them a good patting, tossing a few times to make sure I get them all dry.
- Transfer fries back to the bowl (wiping it dry first) and add just a splash of oil.
- Sprinkle with the seasoning, to taste. I usually use about half of the recipe, but I like mine spicy. You might want to start with 1/4th of the recipe (2 teaspoons or thereabouts). Toss to coat.
- Transfer the fries to your grill. Keep them along the edges of the grate and at an angle to the grate so they don’t fall in.
- Cover (keeping the top vent open) and cook for 45 minutes-1 hour, rotating the lid 90 degrees every 15 minutes.
- After 30 minutes carefully flip the fries, checking for doneness.
- Remove the fries once they are getting golden brown.
- Let cool slightly. The fries will crisp more as they cool.
- Sprinkle with a little salt before serving.
Notes
Nutrition
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