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Blackstone Fries

Blackstone fries made with fresh cut 1/4-inch russet fries, soaked for crispness and cooked in a single layer on a griddle until golden and crispy. Finish with visible seasoning right off the heat so the fries steam and taste boldly savory.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Blackstone Fries
  • 4 large russet potatoes Cut into 1/4-inch thick fries.
  • 0.25 cup vegetable oil Use for griddle frying.
  • 3 tbsp butter Add with the oil for flavor.
  • 2 tsp garlic powder For immediate seasoning.
  • 2 tsp paprika For immediate seasoning.
  • 1 tsp onion powder For immediate seasoning.
  • 1 salt and pepper to taste Season after flipping and cooking.
  • 1 fresh parsley, chopped Garnish before serving.
  • 1 ketchup and other dipping sauces Serve on the side.

Equipment

  • 1 cast iron skillet

Method
 

Prep the fries
  1. Cut the russet potatoes into 1/4-inch thick fries and soak them in cold water for 10 minutes.
  2. Drain and pat the fries completely dry before cooking so they crisp instead of steam.
Cook on the griddle
  1. Heat the griddle to medium-high, then add the vegetable oil and butter until shimmering.
  2. Spread the fries in a single layer and cook for 8-10 minutes without moving, until steam is visible and the bottoms start to set.
  3. Flip the fries and cook another 8-10 minutes until golden and crispy on all sides.
Season and serve
  1. Season immediately with garlic powder, paprika, onion powder, salt, and pepper while the fries are hot.
  2. Garnish with fresh parsley and serve right away with ketchup and other dipping sauces.

Notes

For the crispest texture, make sure the fries are completely dry before they hit the griddle, and avoid crowding—single layer helps them brown instead of steaming. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the griddle until hot and crisp again. Freezing is not recommended because the texture softens after thawing. Dietary swap: use olive oil in place of vegetable oil for a slightly different flavor while keeping the same cooking method.