Skip to main content
Epicurious
Cookbooks

Cheaters’ Grilled “Fries” with Cajun Seasonings

If you’ve ever baked frozen fries inside while you were flipping your burgers outside on the grill, you might have wished you could just grill your fries, too. Well, we got sick of wishing and gave it a shot. These get nice and crisp, and we toss them with a little spice to make them that much more special.

Recipe information

  • Yield

    serves 4

Ingredients

One 2-pound bag frozen French fries
Cajun seasoning to taste
Salt to taste

Preparation

  1. Step 1

    Prepare a medium-high grill.

    Step 2

    Working in two batches, if necessary, place the fries in a grill basket (see A Bit More, Y’all, page 88). Grill for 15 to 20 minutes, or until the fries are crispy and golden. Season with the Cajun seasoning and salt. Serve hot.

  2. a bit more, y’all

    Step 3

    You can fry your eggs in any skillet if you have a side burner on your gas grill. Alternatively, heat a cast-iron skillet right on the grill, add oil, and crack in the eggs just as the burgers are finishing up.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsPotatoRoot VegetableVegetableSideSnackDinnerDairy FreeGluten FreeNut FreeVegetarianVeganEasyGrillingCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like a cucumber-cilantro chutney sandwich and scallop piccata.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Tandoori-Style Roasted Cauliflower
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.