Blackstone Potatoes Recipe

Crispy on the outside, buttery and soft on the inside—Blackstone Potatoes are the ultimate side dish that transforms any backyard cookout or family dinner into something extraordinary.

I first made this recipe during a summer barbecue when I wanted something that could hold its own alongside grilled meats, burgers, or even a vegetarian spread. I didn’t want just another bowl of fries or roasted potatoes. I wanted texture, flavor, and visual appeal—all in one.

That’s when I turned to my Blackstone griddle. The high, even heat of the flat-top griddle gives potatoes an irresistible golden crust, while the inside remains fluffy and perfectly seasoned.

This is the kind of recipe you’ll make once and find yourself reaching for again and again. Whether you’re cooking for a crowd or for yourself, this dish delivers every time.

Why I Love This Recipe

There are a lot of ways to cook potatoes, but nothing delivers that restaurant-style crispiness quite like using a flat-top griddle. That’s the heart of this Blackstone Potatoes recipe.

The Blackstone griddle gives you more surface area to crisp every edge of the potato, so you get those coveted golden-brown bites in nearly every piece. No overcrowding in the pan, no uneven cooking—just even heat, maximum browning, and big flavor.

I also love how adaptable this recipe is. Whether you’re serving these for breakfast with eggs, for dinner with grilled steak, or even turning them into a brunch hash with leftover veggies, they never feel out of place.

And the seasoning? It’s simple, but just right. A combination of garlic, smoked paprika, fresh herbs, and a touch of butter finishes them with both depth and brightness. These potatoes manage to be both indulgent and wholesome, depending on how you dress them.

If you’re looking for a new go-to side dish that pleases everyone, travels well, and is surprisingly easy to make, this one is for you.

Ingredients for Blackstone Potatoes

Making Blackstone Potatoes doesn’t require fancy ingredients. In fact, the beauty of this dish lies in its simplicity and technique.

Here’s what you’ll need:

• Potatoes – Use baby Yukon golds or red potatoes for the best texture. Their waxy quality helps them crisp up nicely while staying soft inside. Russets work in a pinch but tend to crumble a bit more.
• Oil and Butter – A combination of avocado oil (or any high-smoke point oil) and butter gives you the perfect sear and buttery richness.
• Garlic – Fresh minced garlic adds a bold base flavor. Garlic powder works too for a milder taste.
• Smoked Paprika – Adds depth and a hint of smokiness that’s incredible on the griddle.
• Salt and Black Pepper – Don’t skimp here. Proper seasoning is key to making potatoes that are crave-worthy.
• Fresh Herbs – Chopped parsley or chives brighten the dish at the end. Optional, but highly recommended.
• Onions and Peppers (Optional) – For a loaded version, you can add diced onions and bell peppers. They caramelize beautifully on the griddle.

You can always play with additions, but this core list delivers incredible results as is.

How Much Time Will You Need?

Blackstone Potatoes are weeknight-friendly and totally manageable even for new cooks.

Here’s the breakdown:

• Prep Time: 10–15 minutes (includes washing, chopping, and parboiling)
• Cook Time: 20–25 minutes on the griddle
• Total Time: About 35–40 minutes

If you parboil your potatoes in advance, this becomes an even faster cookout side dish.

How to Make This Blackstone Potatoes

Step 1: Parboil the Potatoes

Start by washing your potatoes and cutting them into halves or quarters, depending on size. Aim for uniformity so they cook evenly.

Place them in a pot of salted water and bring to a boil. Boil for about 8–10 minutes until just tender—you should be able to pierce them with a knife but they shouldn’t be falling apart.

Drain and let them steam dry for a few minutes. This step removes surface moisture and helps with crisping later.

Step 2: Preheat the Griddle

Fire up your Blackstone griddle to medium-high heat. Allow it to preheat for about 5 minutes until it’s hot and ready.

Add a mix of oil and butter to the hot surface—about 2 tablespoons of each. Spread evenly.

Step 3: Cook the Potatoes

Place the potatoes cut side down on the hot griddle. Press them gently with a spatula to increase surface contact. This encourages browning.

Let them sear for 5–7 minutes undisturbed. Don’t move them too soon—you want a crisp, golden crust to develop.

After that, flip and cook the other side for another 5–7 minutes, occasionally tossing to get multiple sides crisped.

Step 4: Add Flavor

Once they’re crisped to your liking, sprinkle with minced garlic, smoked paprika, salt, and pepper. Stir well to distribute the seasoning.

At this point, you can also add optional ingredients like onions or bell peppers.

Cook for another 3–5 minutes until everything is fragrant and caramelized.

Step 5: Finish and Serve

Add another pat of butter for richness and toss in chopped fresh herbs.

Serve hot right off the griddle or transfer to a serving dish. These are best eaten immediately for maximum crispiness.

Substitutions

The base recipe is flexible and forgiving. Here are a few smart swaps:

• Potatoes – If you don’t have baby potatoes, use fingerlings, diced russets, or even sweet potatoes for a different twist.
• Oil – Avocado oil works beautifully, but you can use grapeseed, canola, or sunflower oil. Just avoid low smoke point oils like olive oil for this method.
• Garlic – Garlic powder or granulated garlic can replace fresh garlic. Use about 1 teaspoon.
• Smoked Paprika – Regular paprika or even chili powder can be used, but smoked adds depth.
• Herbs – No fresh herbs? Use dried parsley or Italian seasoning, but use sparingly—about 1 teaspoon.

These swaps let you tailor the flavor and ingredients to what you already have.

Best Side Dish of Blackstone Potatoes

While Blackstone Potatoes are a standout on their own, they shine even more alongside the right dishes. Here are three perfect pairings:

1. Grilled Garlic Butter Chicken Thighs
   The juicy richness of grilled chicken pairs beautifully with crispy potatoes.
2. Smash Burgers
   Add a side of these potatoes to your burger night and you’ll never go back to plain fries.
3. Grilled Veggie Skewers
   For a vegetarian plate, these potatoes pair well with colorful grilled vegetables for a hearty and satisfying meal.

Serving and Presentation Tips

Presentation makes a difference—especially when serving a dish as rustic yet striking as Blackstone Potatoes.

To elevate their appearance, start by plating them on a wide, shallow dish or cast iron skillet. The golden-brown crisped sides naturally look beautiful, so let them shine.

Sprinkle a final dusting of flaky sea salt, a handful of chopped fresh parsley or chives, and a quick grate of Parmesan cheese for a restaurant-style finish.

For casual outdoor meals, serve them in parchment-lined baskets or wooden boards for a relaxed, farmhouse feel.

If you’re planning to serve them alongside grilled meats or veggies, arrange the potatoes in a crescent shape around the edge of the plate and fan your protein or vegetables in the center—it looks composed but effortless.

Tips and Tricks to Make This Recipe More Better

You don’t need a culinary degree to make potatoes that are both crispy and tender—just follow these tricks.

• Always parboil your potatoes first. This ensures the insides are creamy while allowing the outsides to crisp quickly on the griddle. Skip this, and you risk burnt exteriors with raw centers.
• Let them dry fully after boiling. Moisture is the enemy of crispiness. After draining, let them steam off excess water in the colander for a few minutes.
• Use the right oil. A high smoke-point oil like avocado oil allows for proper searing without burning. Mixing in butter at the end gives you that rich finish without compromising the crust.
• Don’t crowd the griddle. Give each piece enough space. Overcrowding leads to steaming instead of searing.
• Season at the right time. Add salt after crisping the potatoes. Salt draws out moisture and can interfere with browning if added too early.
• Add garlic late. Garlic burns easily. Mix it in during the final few minutes of cooking to prevent bitterness and maintain its aromatic quality.

Common Mistakes to Avoid

Even simple recipes have pitfalls. Avoid these common errors:

• Skipping the boil: Raw potatoes will not cook evenly on a griddle. Parboiling ensures a creamy interior.
• Not drying the potatoes: Wet potatoes steam instead of sear. Always let them dry fully before adding to the griddle.
• Too much movement: Let the potatoes sit on the griddle undisturbed to build that deep, golden crust. Constant flipping prevents crisping.
• Using low-smoke-point oils: Oils like olive oil burn at high heat, leading to bitter flavors. Stick with avocado, grapeseed, or canola.
• Adding herbs too early: Fresh herbs added too early will wilt and burn. Add them right before serving for freshness and color.

How to Store It

These potatoes store surprisingly well when handled properly.

Refrigerator:
Cool the potatoes to room temperature, then store them in an airtight container for up to 4 days.

Freezer:
Lay cooked potatoes flat on a parchment-lined tray and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Reheat on a hot griddle or in the oven to restore crispness.

Reheating Tips:
Avoid the microwave—it softens the exterior. Instead, reheat on the Blackstone or in a skillet over medium heat with a splash of oil. Bake at 400°F (200°C) for 10–15 minutes if you’re using the oven.

FAQ

Q1: Can I make Blackstone Potatoes without parboiling?
You can, but you’ll likely end up with undercooked interiors or over-browned outsides. Parboiling is strongly recommended.

Q2: Can I use sweet potatoes instead?
Yes! Sweet potatoes work well but will take slightly less time on the griddle due to their higher sugar content. Monitor closely to avoid burning.

Q3: What’s the best potato variety for this?
Baby Yukon Gold or red potatoes are ideal. They hold their shape and crisp well. Avoid overly starchy varieties like russets unless diced smaller.

Q4: Do I need a Blackstone griddle?
No—any flat-top griddle or even a large cast-iron skillet will work. But the Blackstone’s surface area makes batch cooking faster and easier.

Q5: How can I make this vegan?
Simply omit the butter or use a plant-based butter alternative. The oil alone will still yield a great crust.

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