New York Style Coney Island Grilled Fries

Introduction

Bring the magic of New York’s iconic boardwalk to your backyard with these smoky, crispy Coney Island Grilled Fries. Made entirely on the Arteflame Grill, these fries are hand-cut, grilled to golden perfection, and loaded with bold, classic toppings. Ideal for gatherings, game days, or just treating yourself to irresistible street food flavor—grilled, not fried!

Ingredients

• 4 large russet potatoes
• 4 tbsp butter, melted
• 1 tbsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 lb all-beef hot dogs
• 1 cup beef chili (pre-cooked or grilled chili)
• 1/2 cup diced white onion
• 1/2 cup shredded cheddar cheese
• Chopped chives (optional)
• Yellow mustard for drizzle

Instructions

Step 1: Light the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill bowl.
3. Stack firewood over the napkins and light the paper.
4. Let the grill heat up for about 20 minutes until the flat cooktop is hot and ready for cooking.

Step 2: Prepare the Fries

1. Wash and cut the russet potatoes into 1/4-inch thick fries.
2. Soak them in water for 15 minutes to remove excess starch, then pat dry.
3. In a bowl, toss fries with melted butter, paprika, garlic powder, salt, and pepper.

Step 3: Grill the Fries

1. Place the seasoned fries on the Arteflame flat top cooktop, closer to the center for more heat.
2. Grill, turning occasionally, for 15–20 minutes or until golden brown and crispy.

Step 4: Cook the Hot Dogs

1. Place hot dogs on the grill grate or hot area of the cooktop.
2. Sear for a few minutes, rotating to char evenly, then move to a cooler zone to finish warming through.
3. Slice them into bite-sized pieces once done.

Step 5: Assemble the Coney Island Fries

1. Transfer grilled fries to a serving platter.
2. Top with slices of grilled hot dog, spoonfuls of hot chili, diced onion, shredded cheddar, chives (if using), and a drizzle of mustard.

Tips

• Keep fries closer to the center for a crispier texture, then move outward to maintain warmth.
• Butter adds a rich flavor and helps with caramelization—avoid olive oil for this recipe.
• Grill your chili in a small foil tray directly on the cooktop if not using pre-cooked chili.
• Never leave food unattended over the high-heat section; move it outward once browned.
• Test doneness of fries by poking with a fork—should slide in easily with a crispy outside.

Variations

1. BBQ Bacon Fries: Top with grilled bacon bits, barbecue sauce, green onions, and smoked gouda for a southern twist.
2. Tex-Mex Grilled Fries: Replace chili with grilled seasoned ground beef and add jalapeños, pepper jack cheese, and cilantro.
3. Veggie Lovers Fries: Use grilled mushrooms, onions, and bell peppers; top with feta and a balsamic glaze.
4. Buffalo Chicken Fries: Use grilled buffalo chicken strips, blue cheese crumbles, and ranch drizzle.
5. Breakfast Fries: Top with grilled sausage, sunny-side-up eggs (made on the flat top), and shredded cheddar.

Best Pairings

• Grilled beer brats with sauerkraut
• Homemade coleslaw served chilled
• Craft lager or root beer in a chilled mug
• Grilled NY-style hot dogs for a full boardwalk experience

Conclusion

Coney Island Grilled Fries celebrate New York’s rich street food heritage—upgraded with the smoky sear only the Arteflame grill can provide. Crispy, savory, and bold, this recipe is a sure hit for any crowd. Keep it simple or go wild with variations!