|Yukon Gold Fries on the Grill|
salt or lite salt
Wash, dry and cut up the potatoes into whatever thickness you want as long as they are consistent. Toss the potato pieces with the oil. Sprinkle with salt before cooking if you wish.
When the grill is hot, shut the lid to heat the inside like an oven. Spread the fries out on a sturdy, seasoned cast-iron pan or skillet. Place the skillet on the grill and close the lid again. Bake for about ten minutes, depending on the temperature of the grill. (Ten minutes is good for 400F, if you have a thermometer.) When the fries are golden on the bottom, turn them over. The pan will retain a lot of heat energy so if you take it off the grill after about five minutes the potato pieces will keep browning on the bottom. That is pretty handy if you have other items to cook and want the fries to stay hot.
[Note: It is not a great idea to bake fries on the grill at the same time as cornbread. Opening the lid slows the oven-effect and the cornbread can burn on the bottom before it is baked. Don't ask me how I know.]