Crispy Blackstone Potatoes
If you love outdoor cooking, fried Blackstone potatoes are the perfect side dish for your next meal. Learn how to cook the perfect crispy, golden-brown Blackstone potatoes with these step-by-step directions.
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Technically, our Blackstone griddle belongs to The Husband. But if I’m being honest, I probably use it more than he does (don’t tell him I said that). I love that I can whip up a batch of pancakes for my entire family in no time, it gives the best sear for a big ol’ juicy steak and don’t even get me started on toasted pressed sandwiches. The griddle’s large, flat surface allows for even heat distribution, making it perfect for cooking crispy potatoes to a golden-brown finish. This quick and easy Blackstone potatoes recipe is just another delicious side dish I hope you will enjoy as much as we have.
Ingredients and tools you will need
Cooking Blackstone griddle potatoes requires only a handful of ingredients and offers a delightful way to achieve crispy, flavorful results with minimal effort. To make this recipe, you will need:
- 1 1/2 pounds baby or small potatoes – any thin-skinned, low starch, waxy potatoes, such as baby red potatoes, Yukon Gold potatoes or baby gold potatoes work best for this dish because they cook up quickly and you don’t have to peel them.
- 2 tablespoons oil, plus more for frying – I used vegetable oil but any neutral oil with a high smoke point will work.
- 2 tablespoons all-purpose seasoning – All-purpose seasoning is a versatile blend of dried spices and herbs, such as black pepper, garlic powder, and kosher salt, that enhances the flavor of a wide range of dishes. You can use store-bought or check out my recipe for homemade all-purpose seasoning.
- Gallon-sized plastic freezer bag – a large bowl will also work.
- Blackstone outdoor griddle – or large skillet. Scroll to the FAQ section for stovetop instructions.
How to make Blackstone Potatoes
- Wash the potatoes and cut into 1/4-inch thick disks with a sharp knife.
- Transfer the potato slices to the freezer bag.
- Add the oil to the bag. Seal the bag and shake to coat the potatoes in the oil.
- Add two tablespoons of all-purpose seasoning. Once again, seal the bag and shake to coat the potatoes in the seasoning.
- Preheat the Blackstone to medium-high heat. Coat the griddle surface with a thin coat of oil.
- Spread the potatoes in a single layer on the hot cooking surface. Make sure the surface of each potato is touching the hot griddle.
- Cook for two minutes, then flip and fry for an additional two minutes until the fried potatoes are golden brown on all sides.
Storage and reheating instructions
Storage. Allow the potatoes to cool to room temperature. Transfer the leftover potatoes to a food-safe airtight container or freezer bag. Store the potatoes in the refrigerator and consume them within four days.
Reheating. You can reheat cooked potatoes quickly by tossing them on your hot Blackstone for a couple of minutes until heated through. However, if you don’t feel like heating up the Blackstone, you can also spread the potatoes out in a single layer on a cookie sheet and toast them for 5-10 minutes in a 350-degree oven until they start to sizzle. Likewise, the potatoes can be reheated in an air fryer at 350 degrees for five minutes.
Frequently asked questions
Nope. Because we are using waxy potatoes with a low starch content, there is no need to parboil them before cooking.
You don’t have to. Soaking the potatoes in water before cooking removes the extra starch and allows the potato to become more crispy during cooking. While soaking is recommended for potatoes with a high starch content like Russet potatoes, you don’t have to do that here. We are using low starch potatoes and they cooked up nicely without the extra step of soaking. But if you really want to, you can cover the potatoes with cool water and let them soak anywhere from 15 minutes to one hour. Drain the water and dry the potatoes completely before cooking.
You will definitely need to soak the sliced potatoes first to remove the extra starch. Russet potatoes also take longer to cook and can affect your cooking time.
You can cut the potatoes up to 24 hours in advance. After cutting, raw potatoes quickly turn brown due to a process called oxidation. This occurs when starch reacts with oxygen, causing them to change color to gray, brown, or even black. Oxidized potatoes are entirely safe to eat, as the process doesn’t alter their flavor or texture. But grey potatoes don’t look very appetizing.
To prevent oxidation, immediately cover the sliced potatoes with cold water, then store them in the refrigerator until ready to use. This will slow down the oxidation process for a time, but it won’t completely prevent it. Make sure you use the potatoes within the 24-hour window I mentioned above.
No sweat. All you need is a large heavy-bottomed skillet, such as a cast iron skillet. You will likely need to divide the potatoes into batches to avoid overcrowding the pan. Heat a small amount of oil in the skillet. Once it’s hot, add the potatoes a few at a time. Every potato should lay flat against the surface of the pan. Cook for two minutes, then flip and cook for an additional two minutes until the potatoes are golden brown on both sides.
Potatoes do not hold up well to freezing. It changes the texture and flavor. Therefore, I do not recommend freezing this dish.
Serve Blackstone potatoes with
- Oven Baked Barbecue Chicken Thighs
- Steaks on a Pellet Grill
- Smoked Meatloaf on a Pellet Grill or Barbecue Bacon Meatloaf
- Air Fryer Steak Tips
- Smothered Hamburger Steaks in the Oven
More Blackstone recipes
Crispy Blackstone Potatoes
Ingredients
- 1 1/2 pounds baby potatoes, such a red potatoes baby gold or small Yukon gold potatoes.
- 2 tablespoons oil
- 2 tablespoons all-purpose seasoning
Instructions
- Wash the potatoes and cut into 1/4-inch thick disks with a sharp knife.
- Transfer the potato slices to a freezer bag.
- Add the oil to the bag. Seal the bag and shake to coat the potatoes in the oil.
- Add the all-purpose seasoning. Once again, seal the bag and shake to coat the potatoes in the seasoning.
- Preheat the Blackstone to medium-high heat. Coat the griddle surface with a thin coat of oil.
- Spread the potatoes in a single layer on the hot cooking surface. Make sure the surface of each potato is touching the hot griddle.
- Cook for two minutes, then flip and fry for an additional two minutes until the fried potatoes are golden brown on all sides.
I can’t wait for you all to try this recipe! Please leave a comment with any feedback or questions you may have.