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Blackstone Fries

Blackstone fries made with fresh cut 1/4-inch russet fries, griddled until golden and crispy with visible steam. Season right after cooking for fries with a bold, evenly coated flavor and a crisp exterior.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Blackstone Fries
  • 4 russet potatoes Large, scrubbed.
  • 0.25 cup vegetable oil For griddle cooking.
  • 3 tbsp butter For flavor and browning.
  • 2 tsp garlic powder Seasoning blend.
  • 2 tbsp paprika Seasoning blend.
  • 1 tsp onion powder Seasoning blend.
  • 1 salt and pepper to taste Season to your preference.
  • 1 fresh parsley, chopped For garnish.
  • 1 ketchup and other dipping sauces Serve on the side.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep the fries
  1. Cut russet potatoes into 1/4-inch thick fries, then soak them in cold water for 10 minutes.
  2. Pat the fries completely dry so they crisp instead of steaming.
Griddle and cook
  1. Heat the Blackstone griddle to medium-high and add vegetable oil and butter.
  2. Spread the fries in a single layer and cook for 8-10 minutes without moving, until the bottoms start to bronze.
  3. Flip the fries and cook another 8-10 minutes until golden and crispy on all sides, with steam rising as they cook.
Season, garnish, and serve
  1. Season immediately with garlic powder, paprika, onion powder, salt, and pepper while the fries are hot.
  2. Garnish with chopped fresh parsley and serve with ketchup and other dipping sauces.

Notes

For the crispiest Blackstone fries, dry the soaked fries thoroughly—any surface moisture can cause steaming instead of browning. Store leftovers in the fridge up to 3 days; re-crisp on the griddle over medium-high until hot. Freezing is not recommended for best texture. For a gluten-free swap, keep the seasoning as-is since it’s naturally gluten-free; double-check any dipping sauces for gluten if needed.