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Blackstone Fries

Blackstone fries with crispy, golden 1/4-inch cuts are cooked in a single layer on a hot griddle for steam-rising crunch. Fresh-cut fries are soaked, patted dry, then seasoned right off the griddle for visible seasoning and even browning.
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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 frying fat
  • 4 russet potatoes Large russet potatoes, cut into 1/4-inch thick fries.
  • 0.25 cup vegetable oil Used for griddle frying.
  • 3 tbsp butter Added with the oil to help browning.
Seasoning and garnish
  • 2 tsp garlic powder Season immediately after flipping and cooking.
  • 2 tsp paprika Season immediately after flipping and cooking.
  • 1 tsp onion powder Season immediately after flipping and cooking.
  • salt and pepper to taste Season to taste after frying.
  • fresh parsley, chopped Chopped and added as a garnish.
  • ketchup and other dipping sauces Serve on the side for dipping.

Equipment

  • 1 Blackstone griddle

Method
 

Soak and prep the fries
  1. Cut russet potatoes into 1/4-inch thick fries and soak in cold water for 10 minutes, keeping them submerged. This helps the fries crisp up by removing excess surface starch.
  2. Pat the fries completely dry after soaking. Remove as much surface moisture as possible so they brown instead of steaming.
Griddle fry until golden and crisp
  1. Heat the Blackstone griddle to medium-high, then add vegetable oil and butter. Let the fats shimmer for a few seconds before adding fries.
  2. Spread the fries in a single layer and cook for 8-10 minutes without moving. Leave them undisturbed so they form a golden crust.
  3. Flip the fries and cook another 8-10 minutes until golden and crispy on all sides. Watch for visible browning and rising steam as they finish.
Season, garnish, and serve
  1. Season immediately with garlic powder, paprika, onion powder, salt, and pepper. Toss lightly so the hot fries grab the seasoning for an even coating.
  2. Garnish with fresh parsley and serve with ketchup and other dipping sauces. Serve hot for the crispiest texture and best seasoning pickup.

Notes

Pro tip: pat the fries very dry before they hit the griddle—moisture is the enemy of crisp. Store leftovers in the fridge up to 3 days; reheat on a hot griddle or skillet for best crunch. Freezing isn’t recommended because the soaking and fry texture can soften after thawing; for a dietary swap, use olive oil instead of vegetable oil for a slightly different flavor while keeping the same method.