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Blackstone Fries

Blackstone fries made with fresh cut 1/4-inch fries, griddled until golden and crisp with visible steam. Season right off the griddle with garlic powder, paprika, onion powder, and salt so the flavors cling to every edge.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

potatoes
  • 4 russet potatoes Large potatoes, cut into 1/4-inch fries.
  • 0.25 cup vegetable oil Use for griddling.
  • 3 tbsp butter Adds rich flavor and helps crisping.
  • 2 tsp garlic powder Season while fries are hot.
  • 2 tsp paprika For color and mild smokiness.
  • 1 tsp onion powder Adds savory depth.
  • salt and pepper To taste; season immediately after flipping.
  • fresh parsley, chopped Chopped for garnish.
  • ketchup and other dipping sauces Serve on the side for dipping.

Equipment

  • 1 cast iron skillet

Method
 

Cut and soak
  1. Cut the russet potatoes into 1/4-inch thick fries and soak in cold water for 10 minutes, keeping them submerged so they release surface starch. Visual cue: the fries look slightly cloudy from the water and steam is not yet present.
  2. Pat the fries completely dry with a towel so they crisp instead of steaming. Visual cue: fries look dry and matte, with no wet shine.
Griddle the fries
  1. Heat the Blackstone griddle to medium-high and add the vegetable oil and butter until the butter starts to foam. Visual cue: you should see a light sizzle across the cooking surface.
  2. Spread the fries in a single layer and cook for 8-10 minutes without moving them. Visual cue: edges begin to set and you’ll see gentle steam as moisture escapes.
  3. Flip the fries and cook another 8-10 minutes until golden and crispy on all sides. Visual cue: fries are browned with crisp, textured surfaces.
Season and serve
  1. Season immediately with garlic powder, paprika, onion powder, salt, and pepper while the fries are hot so the coating sticks. Visual cue: seasoning darkens slightly on contact and steam rises visibly.
  2. Garnish with fresh parsley and serve with ketchup and other dipping sauces. Visual cue: a fresh green finish and a basket-style pile ready for dipping.

Notes

Pro tip: drying the fries thoroughly after the 10-minute soak is the key to getting crisp edges on a griddle. Store leftovers in the refrigerator up to 3 days; reheat on the griddle or in a hot oven until re-crisped. Freezing isn’t recommended because the texture softens after thawing. For a lighter option, reduce butter to 2 tbsp and use an extra splash of vegetable oil only if needed for browning.