How to Make Potatoes on the Blackstone Griddle {Crispy!}

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This simple blackstone potatoes recipe is so eay to make and gives you crisy delicious potatoes. Whether you’re making breakfast hash or a savory side dish, the even heat of the griddle guarantees deliciously seasoned, restaurant-quality potatoes every time!

fried baby potatoes on blackstone griddle.

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Easy Blackstone Potatoes
Key Ingredients
How to Make Fried Potatoes on Blackstone Griddle
Storage and Reheating
Pro Tip
FREQUENTLY ASKED QUESTIONS:
More Easy Potato Recipes
Recipe
How to Make Potatoes on the Blackstone Griddle {Crispy!}
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Easy Blackstone Potatoes

I can still picture the first time I used our Blackstone griddle to prepare potatoes—it blew my mind. The sizzle, the impeccable crisp, the way the flavors melded made me wonder why I hadn’t tried it before.

Potatoes were a key component of many family meals for me growing up, from mashed potatoes with cream to pan-fried slices. With the Blackstone, however, I’ve discovered a whole new way to bring those comforting flavors home with a hard-to-resist golden crust and smoky char.

Key Ingredients

baby potatoes, butter, olive oil, sea salt, garlic powder, onion, powder and black pepper.

Potatoes — The key element of dish, it has the perfect balance of a crispy, golden outside and a soft, fluffy inside. The correct type of potato, such as russet or Yukon gold, contributes to the best texture.
Oil — An essential vehicle for obtaining that coveted crisp, oil gives the potatoes a golden-brown crust while preventing them from adhering to the griddle. For high-heat cooking, a high-smoke-point oil such as avocado oil or vegetable oil is preferable.
Butter — Provides richness and depth of flavor, including a hint of caramelization. Using butter with oil strikes a balance between crispiness and rich, melt-in-your-mouth flavor.
Garlic powder — Imparts a savory, aromatic boost to the potatoes without the danger of burning fresh garlic on the hot griddle. It incorporates perfectly with all the other seasonings for equal flavor proportions.
Onion powder – Adds subtle sweetness and umami depth, enriching the overall taste without overwhelming the dish. It works in concert with the garlic powder to provide a broad seasoning.
Salt.
Black pepper — Lends a little heat and earthiness, rounding out the flavors. Freshly ground black pepper gives the dish a touch of complexity and warmth.

How to Make Fried Potatoes on Blackstone Griddle

Prep the Potatoes — After washing and peeling the potatoes, chop them into consistent-sized cubes so they cook evenly. Pat them dry to get rid of extra moisture, which leads to a crispier result.

Cook on the Griddle – Heat the Blackstone griddle to medium-high heat and drizzle oil. Add the potato cubes in a single layer, and season with salt, black pepper, garlic powder, onion powder. Let them sit undisturbed for a few minutes to form a golden crust, then toss from time to time until golden brown throughout.
Finish with Butter & Serve Add butter in the last moments of cooking, melting it into the potatoes and coating for added richness. Fry until crispy and done to your liking, and enjoy hot with your favorite dips on the side!

Storage and Reheating

Store leftover Blackstone potatoes in the fridge in an airtight container for up to four days. To reheat: Spread them in the griddle or in a skillet over medium-low heat, with a little oil or butter, tossing every now and again, until crispy and heated through. If you need a quicker option, throw them in the air fryer at 375°F for a couple of minutes to crisp up.

Pro Tip

Don’t overstuff the griddle — The potatoes should be spread in a single layer; that way they cook evenly and crisp up, rather than steam.
Par-cook for extra crispiness — Parboiling the potato cubes for several minutes before griddling them speeds cooking time and creates an extra crispy exterior.

FREQUENTLY ASKED QUESTIONS:

How do I prep potatoes?

Wash and peel the potatoes, then cut them into even-sized cubes so they cook uniformly. Pat them dry with a paper towel to get rid of excess moisture that prevents them from crisping up on the griddle.

What are the best toppings to add to cooked potatoes?

Classic toppings are shredded cheese, sour cream, crispy bacon and fresh herbs such as parsley or chives. For added flair, a drizzle of hot sauce, ranch dressing, or smoked paprika.

How do I know when the potatoes are done cooking?

They’re done when they’re golden brown and crispy on the outside and fluffy and tender on the inside. You can check for doneness by stabbing a piece with a fork — it should slip in easily, without resistance.

Can I make this recipe on the stove top?

Yes! Just as you would use a large skillet over medium-high heat, stirring some now and then to encourage even browning. Casting iron will crisp the muffins more like the Blackstone griddle.

If you tried this Potatoes on the Blackstone or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

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