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Blackstone Fries

Blackstone fries made with fresh-cut 1/4-inch fries that soak, dry, and cook into golden crispy griddle fries with visible steam rising. Season right off the griddle for bold garlic-paprika flavor and an even golden crust.
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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: 350
Ingredients Equipment Method Notes

Ingredients
  

Russet potato
  • 4 large russet potatoes
Frying fats
  • 0.25 cup vegetable oil
  • 3 tbsp butter
Seasoning
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 salt and pepper to taste
Garnish and serving
  • 1 Fresh parsley, chopped
  • 1 ketchup and other dipping sauces

Equipment

  • 1 griddle

Method
 

Prep the fries
  1. Cut russet potatoes into 1/4-inch thick fries and soak in cold water for 10 minutes, then pat completely dry.
  2. Let the fries sit on the towel until fully dry to encourage a crisp, not soggy, exterior.
Cook on the griddle
  1. Heat the Blackstone griddle to medium-high and add vegetable oil and butter.
  2. Spread the fries in a single layer on the griddle and cook for 8-10 minutes without moving, until steam rises and the bottoms start to bronze.
  3. Flip the fries and cook another 8-10 minutes, until golden and crispy on all sides.
Season and serve
  1. Season the hot fries immediately with garlic powder, paprika, onion powder, salt, and pepper so the dust clings to the crust.
  2. Garnish with fresh parsley and serve with ketchup and other dipping sauces.

Notes

Pro tip: pat the fries completely dry after soaking—moisture is the main reason griddle fries turn soft. Store leftovers in the fridge up to 3 days; re-crisp on the griddle at medium-high for 3-5 minutes. Freezing isn’t recommended for best crunch. For a dairy-free option, use only vegetable oil and skip the butter.