It’s nice to have the option to deliver a full meal straight off of the grill, fries and all. Though not as crispy as the deep-fried variety, these hearty grilled steak fries are every bit as satisfying. It’s vital to grill the potato slices with the skin on; the skin not only provides an extra textural dimension, but also keeps the potatoes from falling apart on the grill. You can simply season these with salt and pepper or use any of the seasoning mixtures for fries (pages 117 to 119), if you so desire.

　　

Ingredients

serves 4

　　6 large Russet potatoes, scrubbed

　　Kosher salt

　　1/4 cup canola oil

　　Freshly ground black pepper

　　

Step 1

Put the potatoes in a pot of cold water, add 2 tablespoons salt, and bring to a boil over medium-high heat. Cook the potatoes until they are tender when pierced with a knife but still firm, about 25 minutes. Drain, let cool, and then cut each potato lengthwise into 8 slices. This can be done in advance; the potatoes can be kept at room temperature for up to 4 hours or refrigerated for up to 8 hours.

　　

Step 2

Heat your grill to high.

　　

Step 3

Brush the potatoes with the oil and season with salt and pepper. Grill until golden brown and cooked through, 2 to 3 minutes per side. Serve hot.

　　Bobby Flay's Burgers, Fries, and Shakes