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Blackstone Fries

Blackstone fries made with fresh-cut 1/4-inch fries, soaked then griddled until golden and crispy. Toss them with visible seasoning right off the griddle for steam-rising crunch and a restaurant-style finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and seasoning
  • 4 russet potatoes Cut into 1/4-inch thick fries.
  • 0.25 cup vegetable oil Used for griddle frying.
  • 3 tbsp butter Adds richness to the griddle cook.
  • 2 tsp garlic powder Season immediately after flipping to keep flavor on the crust.
  • 2 tsp paprika For color and mild smoky flavor.
  • 1 tsp onion powder Boosts savory depth.
  • 1 salt and pepper to taste Season at the end for best sticking and balance.
  • 1 fresh parsley, chopped Garnish right before serving.
  • 1 ketchup and other dipping sauces Serve on the side for dipping.

Equipment

  • 1 Blackstone griddle

Method
 

Prep the fries
  1. Cut russet potatoes into 1/4-inch thick fries and soak in cold water for 10 minutes, keeping them fully submerged.
  2. Drain and pat the fries completely dry so they crisp instead of steaming.
Griddle to golden and crispy
  1. Heat the Blackstone griddle to medium-high and add vegetable oil and butter.
  2. Spread the fries in a single layer and cook for 8-10 minutes without moving them, until the bottoms look set and lightly browned.
  3. Flip the fries and cook another 8-10 minutes until golden and crispy on all sides, with visible steam rising.
Season and serve
  1. Season immediately with garlic powder, paprika, onion powder, salt, and pepper while the fries are hot so the coating clings.
  2. Garnish with fresh parsley and serve with ketchup and other dipping sauces.

Notes

Pro tip: drying the fries thoroughly after soaking is key to getting a crisp, golden surface. Store leftovers in an airtight container in the fridge up to 3 days; reheat on the griddle or in a hot oven to re-crisp. Freezing is not ideal because the texture softens after thawing. For a lighter option, use avocado oil instead of vegetable oil and reduce the butter to 1 tbsp.