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Blackstone Fries

Blackstone fries made with fresh-cut, 1/4-inch thick russet potatoes for a crispy, golden griddle finish. Soaking plus a no-move first cook helps build crunch, then seasoning lands while the fries steam.
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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: 440
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 russet potatoes
  • 0.25 cup vegetable oil
  • 3 tbsp butter
Seasoning
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp onion powder
  • 0.25 salt and pepper to taste
To serve
  • 0.25 cup fresh parsley chopped
  • ketchup and other dipping sauces

Equipment

  • 1 Cast iron skillet

Method
 

Prep the fries
  1. Cut the russet potatoes into 1/4-inch thick fries and soak them in cold water for 10 minutes, keeping them fully submerged. Visual cue: the fries look plump and slightly cloudy in the water.
  2. Pat the fries completely dry with towels so no surface moisture remains. Visual cue: the fries look matte instead of wet-shiny.
Griddle cook
  1. Heat the Blackstone griddle to medium-high and add the vegetable oil and butter. Visual cue: the butter foams lightly as the surface shimmers.
  2. Spread the fries in a single layer and cook for 8-10 minutes without moving them. Visual cue: edges begin to dry out and turn lightly golden.
  3. Flip the fries and cook another 8-10 minutes until golden and crispy on all sides. Visual cue: steam rises from the griddle fries as they crisp.
Season and serve
  1. Season immediately with garlic powder, paprika, onion powder, salt, and pepper while the fries are hot. Visual cue: seasoning clings visibly to the rough, crisp surfaces.
  2. Garnish with chopped fresh parsley and serve right away with ketchup and other dipping sauces. Visual cue: a fresh green topping contrasts the golden fries in the basket.

Notes

For maximum crisp, don’t overcrowd the griddle—cook in a single layer and leave the fries undisturbed for the first 8-10 minutes. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a hot griddle or in an oven until crisp again. Freezing is not recommended because the soaked, griddled texture softens. Dietary swap: use olive oil in place of vegetable oil for a different flavor profile.