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Blackstone Fries

Blackstone fries made with fresh-cut 1/4-inch russet fries for maximum crispness. Soaked, pat-dry, griddled until golden, then seasoned right away as steam rises.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 russet potatoes Freshly scrubbed; cut into 1/4-inch thick fries.
Frying base
  • 0.25 cup vegetable oil
  • 3 tbsp butter
Seasoning
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp onion powder
  • 0.5 tsp salt and pepper to taste Season to your preference after flipping.
Finish & serving
  • 0.25 cup fresh parsley, chopped Adds color right before serving.
  • 1 ketchup and other dipping sauces Serve on the side for dipping.

Equipment

  • 1 cast iron skillet

Method
 

Prep the fries
  1. Cut russet potatoes into 1/4-inch thick fries and soak them in cold water for 10 minutes. This helps draw out surface starch for a crisper exterior.
  2. Pat the fries completely dry with paper towels. Dry fries hit the griddle better and reduce steaming.
Griddle and crisp
  1. Heat the Blackstone griddle to medium-high and add the vegetable oil and butter. Wait until the butter melts and the surface shimmers.
  2. Spread the fries in a single layer on the griddle. Cook for 8-10 minutes without moving so they form an even crust.
  3. Flip the fries and cook for another 8-10 minutes until golden and crispy on all sides. Look for visible browning and rising steam.
Season and serve
  1. Season the fries immediately with garlic powder, paprika, onion powder, salt, and pepper. Seasoning right away clings as the fries are hot.
  2. Garnish with chopped fresh parsley and serve with ketchup and other dipping sauces. Serve while the fries are still crisp.

Notes

Pro tip: dry the fries thoroughly after soaking to prevent soggy spots on the griddle. Store leftovers in an airtight container in the fridge for up to 3 days and reheat on a hot griddle or skillet for best texture. Freezing is not recommended because the crispy crust softens after thawing. For a lighter option, use a light coating of oil instead of 1/4 cup and consider skipping butter or using a plant-butter substitute.