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Blackstone Fries

Blackstone fries made with fresh-cut 1/4-inch fries that soak, dry, and griddle until golden and crisp. Steam rises as they cook, with visible seasoning pressed on right after flipping for bold flavor.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and seasonings
  • 4 russet potatoes Cut into 1/4-inch thick fries.
  • 0.25 cup vegetable oil
  • 3 tbsp butter
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 salt and pepper to taste
  • 1 fresh parsley, chopped For garnish.
Dipping sauces
  • 1 ketchup and other dipping sauces Serve on the side.

Equipment

  • 1 cast iron skillet

Method
 

Cut and dry the fries
  1. Cut russet potatoes into 1/4-inch thick fries, then soak them in cold water for 10 minutes. Keep the fries submerged and par-cook the surface while water pulls off excess starch.
  2. Drain and pat the fries completely dry. Remove moisture so they fry up crisp with visible steam during cooking.
Griddle until golden
  1. Heat a Blackstone griddle to medium-high, then add vegetable oil and butter. Wait until the butter melts and the surface is ready to sizzle.
  2. Spread the fries in a single layer on the griddle. Cook for 8-10 minutes without moving so the bottoms develop a crisp crust.
  3. Flip the fries and cook another 8-10 minutes until golden and crispy on all sides. Look for even browning and rising steam as they finish.
Season and serve
  1. Season immediately with garlic powder, paprika, onion powder, salt, and pepper. Sprinkle evenly while the fries are hot so the seasoning clings.
  2. Garnish with fresh parsley and serve with ketchup and other dipping sauces. Serve right away for maximum crunch.

Notes

For extra crisp fries, pat them dry very thoroughly before they hit the griddle, and avoid overcrowding so steam can escape. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a griddle or in a hot oven until re-crisped. Freezing is not recommended for best texture. For a lighter option, use 1 tbsp butter instead of 3 and rely mainly on vegetable oil.