Crispy Blackstone Potatoes

Serving plate of crispy fried Blackstone potatoes garnished with chopped parsley.

5 from 1 vote

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.

Course Side Dish, Side dishes

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 200kcal

Author Lisa Bynum

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.

Nutrition