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Blackstone Fries

Blackstone fries made with fresh-cut 1/4-inch russet fries soaked, dried, then griddled until golden and crispy. Visible seasoning clings to the hot fries, with steam rising as you flip and serve.
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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
  

Blackstone fries
  • 4 russet potatoes Cut into 1/4-inch thick fries.
  • 0.25 cup vegetable oil For griddle frying.
  • 3 tbsp butter Adds flavor and browning.
  • 2 tsp garlic powder Season after the final flip.
  • 2 tsp paprika Season after the final flip.
  • 1 tsp onion powder Season after the final flip.
  • salt and pepper To taste; season immediately while fries are hot.
  • 1 fresh parsley Chopped for garnish.
  • 1 ketchup and other dipping sauces Serve on the side.

Equipment

  • 1 cast iron skillet

Method
 

Cut and soak
  1. Cut russet potatoes into 1/4-inch thick fries and soak in cold water for 10 minutes.
  2. Pat the fries completely dry so they crisp on the griddle.
Griddle-fry
  1. Heat a Blackstone griddle to medium-high and add vegetable oil and butter until shimmering.
  2. Spread fries in a single layer and cook for 8-10 minutes without moving, until the undersides start to brown.
  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 the hot fries immediately with garlic powder, paprika, onion powder, salt, and pepper so the coating sticks.
  2. Garnish with chopped fresh parsley and serve with ketchup and other dipping sauces.

Notes

Dry fries thoroughly before griddling for maximum crisping. Store leftovers in the refrigerator up to 3 days; reheat on a hot griddle or skillet until re-crisped. Freezing is not recommended for best texture. For a dairy-free option, use all vegetable oil instead of butter.