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Blackstone Fries

Blackstone fries made with fresh-cut 1/4-inch fries cooked on a medium-high griddle until golden and crispy, with visible steam rising. Season right off the griddle for a bold, evenly coated flavor.
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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
  

Blackstone fries
  • 4 large russet potatoes
  • 0.25 cup vegetable oil
  • 3 tbsp butter
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 salt and pepper to taste
  • 1 fresh parsley chopped
  • 1 ketchup and other dipping sauces

Equipment

  • 1 cast iron skillet

Method
 

Cut and soak
  1. Cut the russet potatoes into 1/4-inch thick fries, then soak them in cold water for 10 minutes.
  2. Pat the fries completely dry until no water sheen remains.
Griddle-cook
  1. Heat the griddle to medium-high, then add the vegetable oil and butter until the butter melts and looks glossy.
  2. Spread the fries in a single layer and cook for 8-10 minutes without moving, until you see steady steam and the bottoms start to bronze.
  3. Flip the fries and cook another 8-10 minutes until golden and crispy on all sides.
Season and serve
  1. Immediately season the hot fries with garlic powder, paprika, onion powder, salt, and pepper so the coating sticks.
  2. Garnish with chopped fresh parsley and serve right away with ketchup and other dipping sauces.

Notes

For the crispiest exterior, dry the soaked fries thoroughly before they hit the griddle—any surface moisture delays browning. Store leftovers in the fridge up to 3 days; reheat on the griddle for best texture. Freezing is not recommended because fries lose crispness on thawing. Swap option: use olive oil instead of vegetable oil for a slightly fruitier flavor while keeping the same cooking method.