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Blackstone Fries

Blackstone fries made with fresh cut 1/4-inch potato fries, griddled until golden and crispy with visible steam rising. Season immediately after flipping so the garlic paprika blend clings to the hot edges.
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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
  

Potato fries
  • 4 large russet potatoes Cut into 1/4-inch thick fries.
  • 0.25 cup vegetable oil For griddling.
  • 3 tbsp butter Melt with the oil.
Seasoning and garnish
  • 2 tsp garlic powder Add immediately after cooking for maximum adherence.
  • 2 tsp paprika For color and smoky flavor.
  • 1 tsp onion powder Boosts savory taste.
  • 0.1 salt and pepper to taste Season to preference.
  • 1 fresh parsley, chopped Finish with fresh herbs.
  • 1 ketchup and other dipping sauces Serve alongside for dipping.

Equipment

  • 1 cast iron skillet

Method
 

Soak and dry
  1. Cut russet potatoes into 1/4-inch thick fries and soak in cold water for 10 minutes, watching the fries turn slightly opaque as they hydrate.
  2. Drain and pat the fries completely dry so they steam less on the griddle and crisp better.
Griddle the fries
  1. Heat the griddle to medium-high and add vegetable oil and butter until the butter melts and starts to foam lightly.
  2. Spread the fries in a single layer and cook for 8-10 minutes without moving, until you see steam and browned spots forming on the bottoms.
  3. Flip the fries and cook another 8-10 minutes, until golden and crispy on all sides with visible bubbling at the edges.
Season and serve
  1. Season immediately with garlic powder, paprika, onion powder, salt, and pepper while the fries are hot so the seasoning sticks.
  2. Garnish with fresh parsley and serve right away with ketchup and other dipping sauces.

Notes

Pro tip: pat the fries thoroughly dry before they hit the griddle—excess moisture can soften them. Refrigerate leftovers in an airtight container for up to 3 days; re-crisp on the griddle over medium-high for a few minutes. Freezing: yes, freeze cooked fries in a single layer, then reheat on the griddle from frozen for best texture. For a lower-fat option, use less butter (1 tbsp) and increase vegetable oil slightly to maintain browning.