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.
I’ll admit it—our Blackstone griddle technically belongs to my husband. But if we’re keeping score, I probably use it more than he does. (Let’s just keep that between us.) Whether I’m making pancakes for the whole family, smashing burgers, or pressing sandwiches, it’s one of my favorite outdoor cooking tools.
If you’re looking for an easy side dish to cook on your Blackstone griddle, these crispy Blackstone potatoes deserve a spot on your menu. Thinly sliced baby potatoes are tossed with oil and seasoning, then cooked on a hot griddle until they’re perfectly golden brown with crispy edges and tender centers.
Recipe at a glance
- Perfectly crispy every time. The hot griddle creates beautifully browned, crispy potatoes without deep frying.
- Only a few simple ingredients. Potatoes, oil, and your favorite seasoning are all you need.
- Ready in minutes. Once the griddle is hot, the potatoes cook surprisingly fast.
- No parboiling required. Waxy potatoes cook through quickly without the extra step of boiling first.
- Pairs with almost everything. Serve them with breakfast, burgers, steaks, barbecue, chicken, seafood, or sandwiches.
- Easy cleanup. Everything gets tossed together in one plastic bag before cooking.
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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:
See the recipe card for full information on ingredients and quantities.
- Baby or small potatoes: Baby red potatoes, baby Yukon Gold potatoes, or other waxy potatoes are the best choice for this recipe. Their lower starch content helps them hold their shape while developing crispy, golden exteriors and creamy interiors. Since the skins are thin and tender, there’s no need to peel them—just wash, slice, and cook. Avoid Russet potatoes if possible. Their higher starch content requires soaking beforehand and they generally take longer to cook.
- Oil: Use any neutral oil with a high smoke point, such as vegetable oil, canola oil, avocado oil, or peanut oil. You’ll need a little oil to coat the potatoes and another light coating on the griddle to prevent sticking and encourage even browning.
- All-purpose seasoning: A good all-purpose seasoning does all the heavy lifting here. Most blends include salt, pepper, garlic, onion, and herbs, giving the potatoes plenty of flavor without measuring multiple spices. Store-bought seasoning works great, but my homemade all-purpose seasoning is one I keep on hand for recipes like this.
Equipment
- Blackstone griddle or other flat-top griddle
No Blackstone? Don’t worry. A large cast iron skillet works beautifully. You’ll simply need to cook the potatoes in batches so they have plenty of room to brown instead of steaming.
Substitutions and variations
One of the best things about these Blackstone potatoes is how easy they are to customize. Start with the basic recipe, then switch up the seasonings or add a few extra ingredients to make them your own.
- Change the seasoning: Instead of all-purpose seasoning, try homemade Cajun seasoning for a little Southern heat or ranch seasoning. You can also make garlic parmesan potatoes by tossing hot potatoes with grated Parmesan cheese, minced garlic, and chopped parsley. Season with chili powder, cumin, garlic powder, and smoked paprika for a Tex-Mex version, or finish with cracked black pepper, coarse salt, and a pat of butter for a steakhouse side.
- Add vegetables: Turn these into Blackstone home fries by adding sliced onions, bell peppers, or mushrooms during the last few minutes of cooking. They cook quickly and add even more flavor.
- Make them cheesy: During the final minute of cooking, sprinkle shredded cheddar, Monterey Jack, or pepper jack cheese over the potatoes. Close the griddle lid, if you have one, or cover loosely with a melting dome until the cheese melts.
How to make Blackstone potatoes
Step 1: Wash the potatoes thoroughly, then slice them into ¼-inch thick rounds. Keeping the slices the same thickness ensures they cook evenly.
Step 2: Transfer the sliced potatoes to a gallon-size freezer bag or large bowl. Add the oil and toss until every slice is lightly coated. Sprinkle in the all-purpose seasoning and toss again until the potatoes are evenly seasoned.
Step 3: Heat the Blackstone griddle over medium-high heat until it’s nice and hot. Add a thin layer of oil to the cooking surface and spread it evenly with your spatula. Arrange the potatoes in a single layer across the hot griddle. Try not to overlap them. Every slice should make direct contact with the cooking surface so it develops that beautiful golden crust.
Step 4: Cook for about 2 minutes, then flip each potato. Continue cooking another 2–3 minutes, or until both sides are crispy and golden brown and the potatoes are fork tender. If your potatoes are especially thick, they may need an extra minute or two.
Expert tips for the best Blackstone potatoes
- Slice the potatoes as evenly as possible for consistent cooking. A mandoline slicer makes quick work of this and helps keep every slice uniform.
- Preheat the griddle before adding the potatoes.
- Don’t overcrowd the cooking surface.
- Cook in batches if necessary.
- Use waxy potatoes for the crispiest texture.
- Resist the urge to constantly move the potatoes around. Letting them sit undisturbed gives them time to develop that delicious crispy crust. Flip only once or twice for maximum browning.
What to serve with Blackstone potatoes
These crispy potatoes pair well with just about anything coming off the grill or griddle. Try serving them with:
- Steaks on a pellet grill
- Smothered hamburger steaks in the oven
- Oven baked barbecue chicken
- Smoked meatloaf
- Southern fried catfish
- Country eggs benedict
- Toasted cuban reuben sandwich
They’re also delicious topped with fried eggs for an easy breakfast or loaded with shredded cheese, bacon crumbles, green onions, and sour cream for a hearty side dish.
Storage and reheating instructions
Storage. Allow the potatoes to cool completely before transferring them to an airtight container. Store leftovers in the refrigerator for up to 4 days.
Reheating. The best way to restore the crispy texture is to reheat the potatoes on a hot Blackstone or in a cast iron skillet for 2 to 3 minutes.
You can also reheat them:
- Oven: Bake on a sheet pan at 350°F for 8–10 minutes.
- Air Fryer: Heat at 350°F for 4–5 minutes.
- Microwave: While convenient, microwaving will soften the crispy exterior.
Freezing. I don’t recommend freezing cooked potatoes. They tend to become grainy and watery once thawed, losing the crispy texture that makes this recipe so good.
Crispy Blacksone potatoes FAQ’s
Nope. Because we are using waxy potatoes with a low starch content, there is no need to parboil them before cooking.
Not for this recipe. Soaking removes excess starch, which is helpful for high-starch potatoes like Russets. Baby red and Yukon Gold potatoes contain less starch, so you can skip that extra step without sacrificing crispiness. If you decide to use Russet potatoes, soaking them in cold water for 30 to 60 minutes before cooking will help improve their texture.
Absolutely. Slice the potatoes up to 24 hours in advance and store them submerged in cold water in the refrigerator. Before cooking, drain them thoroughly and pat them completely dry with paper towels. Dry potatoes brown much better than wet ones.
There are several possible reasons: The griddle wasn’t hot enough, the potatoes were overcrowded, the potatoes were too wet after washing, or you flipped them too often before they had time to brown. For the crispiest potatoes, make sure the griddle is fully preheated, dry the potatoes well, and cook them in a single layer.
Tried This Recipe? Let Me Know!
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If you made Blackstone Potatoes, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Crispy Blackstone Potatoes
Ingredients
- 1 ½ pounds baby potatoes, such as baby red potatoes, baby gold potatoes, or small Yukon Gold potatoes
- 2 tablespoons oil
- 2 tablespoons all-purpose seasoning
Instructions
- Wash the potatoes and cut them into ¼-inch-thick slices.
- Transfer the potato slices to a freezer bag.
- Add the oil to the bag. Seal the bag and shake until the potatoes are evenly coated.
- Add the all-purpose seasoning. Seal the bag again and shake until the potatoes are evenly coated.
- Preheat the Blackstone griddle over medium-high heat. Lightly oil the cooking surface.
- Spread the potatoes in a single layer on the hot griddle, making sure each slice is in direct contact with the cooking surface.
- Cook for 2 minutes, then flip and cook for an additional 2–3 minutes, or until the potatoes are golden brown on both sides and fork tender.
Video
Notes
- Choose waxy potatoes. Baby red potatoes, baby gold potatoes, and Yukon Gold potatoes hold their shape better and develop crisp, golden edges without falling apart.
- Slice the potatoes evenly. Aim for ¼-inch-thick slices so they cook at the same rate. A mandoline slicer makes this quick and ensures uniform thickness.
- Don’t overcrowd the griddle. Every potato slice should make direct contact with the hot cooking surface. If necessary, cook in batches to achieve the crispiest results.
- Preheat the griddle first. A fully heated Blackstone is the key to getting a crispy exterior before the potatoes become overcooked.
- Resist flipping too soon. Let the potatoes cook undisturbed for about 2 minutes before turning them. This allows a golden crust to develop.
- Adjust the cooking time as needed. Thicker potato slices may require an extra minute or two to become fork tender.
- Customize the seasoning. Add smoked paprika, Cajun seasoning, onion powder, or freshly grated Parmesan cheese after cooking for even more flavor.
- For extra crispy potatoes, lightly press the slices against the griddle with a spatula during the first minute of cooking to maximize contact with the hot surface. This simple trick helps create an even crispier crust.
I can’t wait for you all to try this recipe! Please leave a comment with any feedback or questions you may have.