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Blackstone Fries

Blackstone fries are golden, crispy griddle fries made from fresh cut 1/4-inch russet fries. Steam rises as they cook, then they’re seasoned right after flipping for bold flavor and a crunchy 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 russet potatoes
Cooking fats and seasonings
  • 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
Garnish and serving
  • 1 fresh parsley chopped
  • 1 ketchup and other dipping sauces for serving

Equipment

  • 1 cast iron skillet

Method
 

Cut and soak the fries
  1. Cut russet potatoes into 1/4-inch thick fries and soak in cold water for 10 minutes to help remove surface starch; keep them covered by water. After soaking, pat completely dry so the griddle can brown instead of steam.
Griddle and crisp
  1. Heat the Blackstone griddle to medium-high, then add vegetable oil and butter until the butter foams lightly and the surface looks shimmering. Spread the fries in a single layer so they have space, aiming for visible steam as they start to cook.
  2. Cook the fries for 8-10 minutes without moving until the bottoms are golden and crisp. You should see dry edges and steady steam as they firm up.
  3. Flip the fries and cook another 8-10 minutes until golden and crispy on all sides. Check for an even browned color and crisp texture after the second cook.
Season, garnish, and serve
  1. Season immediately with garlic powder, paprika, onion powder, salt, and pepper while the fries are hot so the seasoning sticks. Toss gently just once to coat without breaking the crust.
  2. Garnish with fresh parsley and serve at once with ketchup and other dipping sauces for dipping. Arrange as a pile so steam is visible and the parsley looks fresh.

Notes

For the crispiest griddle texture, dry the soaked fries very thoroughly before they hit the hot surface—any excess water will soften the crust. Refrigerate leftover fries in a sealed container up to 3 days; re-crisp in a hot griddle or skillet for best texture. Freezing is not recommended because the potatoes lose crispness on thawing. If you want a lighter option, use olive oil instead of butter (or use a smaller amount of butter) while keeping the griddle temperature steady.