Description
These Blackstone Potatoes are perfectly crisp on the outside, tender on the inside, and bursting with buttery, garlicky flavor. Parboiled baby potatoes are seared on a hot Blackstone griddle until deeply golden, then tossed with garlic, smoked paprika, and fresh herbs. Perfect as a side dish for anything from burgers to breakfast, this is one of those recipes you’ll come back to every weekend.
Ingredients
2 lbs baby Yukon gold or red potatoes, halved or quartered
2 tbsp avocado oil
2 tbsp unsalted butter
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp kosher salt
½ tsp ground black pepper
2 tbsp chopped parsley or chives
Optional: ½ cup diced onions or bell peppers
Instructions
- Parboil potatoes in salted water for 8–10 minutes until just tender. Drain and let dry.
- Preheat Blackstone griddle to medium-high heat. Add oil and butter.
- Place potatoes cut side down on the griddle. Cook undisturbed for 5–7 minutes until golden.
- Flip and cook the other side for another 5–7 minutes.
- Add garlic, smoked paprika, salt, and pepper. Stir to combine. Add optional veggies here.
- Cook for 3–5 more minutes until garlic is aromatic and potatoes are fully crisped.
- Finish with fresh herbs and a final pat of butter. Serve hot.
Notes
For added crunch, flatten the potatoes slightly with a spatula after parboiling.
Add Parmesan or chili flakes for a flavor boost.
Great for brunch, BBQs, or casual weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220