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Blackstone Fries

Blackstone fries made with fresh-cut 1/4-inch fries that soak, dry, and cook in a single griddle layer for golden, crispy edges with steam rising. Season right off the griddle so garlic powder, paprika, and onion powder cling to every fry.
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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
  

Russet potatoes
  • 4 russet potatoes
Seasoning and frying fats
  • 0.25 cup vegetable oil
  • 3 tbsp butter
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp onion powder
  • 0.25 salt and pepper to taste Use to season; add as needed.
Finishing
  • 1 fresh parsley, chopped
Serving
  • 1 ketchup and other dipping sauces

Equipment

  • 1 griddle

Method
 

Soak and dry the fries
  1. Cut russet potatoes into 1/4-inch thick fries and soak in cold water for 10 minutes, so the surfaces release extra starch.
  2. Drain and pat the fries completely dry to help them crisp on the griddle (visible steam should start once they hit the hot surface).
Griddle-fry until golden
  1. Heat a Blackstone griddle to medium-high and add vegetable oil and butter until the butter foams slightly.
  2. Spread the fries in a single layer and cook for 8-10 minutes without moving, until the bottoms look deep golden.
  3. Flip the fries and cook another 8-10 minutes until golden and crispy on all sides, with steady steam rising from the hot oil.
Season, garnish, and serve
  1. Season immediately with garlic powder, paprika, onion powder, salt, and pepper while the fries are hot so the coating sticks.
  2. Garnish with fresh parsley and serve with ketchup and other dipping sauces in a basket for dipping.

Notes

For the crispiest result, keep the fries in a single layer so steam can escape instead of steaming them. Store leftovers covered in the fridge up to 3 days; reheat on a hot griddle or oven until re-crisped. Freezing is not ideal for texture, but you can freeze cooked fries and re-crisp them straight from frozen. If you want a dairy-light option, use all vegetable oil instead of butter.