Preheat your YS640 for direct grilling at 425º F. (Be sure to remove the diffuser plate or the trap door of your two-piece diffuser plate.) When your pit comes up to temp go ahead and place your oven safe skillet on the grates over the firebox to preheat. We’re using a 12″ Lodge cast-iron skillet.
Make sure to clean your potatoes before cutting, since we are leaving the skin on. (Note: You can slice your french fries any size you want, ours are cut about a 1/4″ the entire length of the potato.) Put your potato slices in a large bowl and coat them with the olive oil, Cattleman’s Grill Steakhouse seasoning, and garlic.
Head to the cooker and place the fries in your preheated skillet. Stir or rotate every 10 minutes to make sure you get that delicious crisp all around. Around the 30 minute mark, or when browned to your liking, sprinkle the fries evenly with parmesan cheese. Shut the cooker door, allowing the cheese to melt over the fries for an additional 5 minutes or so.
Remove from the skillet and top with scallions or parsley to serve.
Add additional toppings (pulled pork, brisket, chili) as desired or dip into ketchup or ranch dressing.
Clean & Slice potatoes.
Add potato slices, olive oil, Cattleman’s Grill Steakhouse seasoning & garlic in a large bowl and mix together.
Place fries in preheated skillet. Stir every 10 minutes. Total cook time 30 minutes.
Sprinkle parmesan cheese over fries, close the lid & allow to cook for another 5 minutes.