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.
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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.
- Cook for a crowd: One of the biggest reasons I love making potatoes on the Blackstone is how easy it is to cook for a group, I don't have to worry about overcrowding a pan, and everything cooks evenly across the griddle.
Key Ingredients
- 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.
- Onion: The soft caramelized onions add sweetness and depth to the seasoned, crispy potatoes.
- Smoked paprika: This adds extra flavor and gives your potatoes a beautiful slightly red color.
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!
- Pre-cook option. Microwaving the potato pieces before placing them on the Blackstone is a must if you want to guarantee a soft center, you want to microwave them until they're totally soft, then they'll just crisp up on the griddle.
- Flour dusting. Toss boiled potatoes in a very light dusting of all-purpose flour, this step is key for crisp texture on the griddle.
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.
- Freeze for longer storage: You can freeze leftovers for longer storage, up to 3 months for best taste.
- Repurpose leftovers: The leftovers make fantastic breakfast bowls with your choice of protein, sautéed vegetables, a sprinkle of cheese, and over easy eggs.
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.
- Use a dome: Cover the potatoes with a dome while cooking on the griddle to help them cook through evenly before crisping up.
- Soak to prevent sticking: You can soak them overnight, and then pat them dry prior to frying, this will remove excess potato starch which will promote crispiness and keep them from sticking together.
- Change up the flavors: Try smoked paprika, sweet paprika, taco seasoning, dried rosemary, Italian seasoning or ranch seasoning.
What to Serve with Blackstone Griddle Potatoes
- Breakfast pairings: For breakfast, serve griddle potatoes with fried eggs, griddle sausage patties, griddle pancakes, or breakfast sandwiches.
- Lunch and dinner pairings: For lunch or dinner, pair them with smash burgers, griddle garlic butter chicken, or butter steak for a complete and satisfying meal.
FREQUENTLY ASKED QUESTIONS:
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.
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.
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.
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.
Potatoes can be cooked on the griddle without first being boiled!
Depending on the desired texture, I usually use Yukon Gold potatoes for fried potatoes or smashed potatoes and russet potatoes for crispy fries or hash browns.
Yes, and I do it frequently. Hash browns, tater tots, and frozen fries are incredibly handy and cook to perfection on the griddle.
To prepare ahead of time, chop the potatoes but keep them in salted water until you're ready to use them. Make sure to drain and pat dry before tossing them with oil and seasonings.
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!
More Easy Potato Recipes
- Crockpot Steak and Potatoes
- Crockpot Garlic Parmesan Chicken and Potatoes
- Louisiana Voodoo Fries Recipe (Wingstop Copycat)
- Air Fryer Cheesy Potato Wedges
- Oven Roasted Yukon Gold Potatoes
- The Best Air Fryer Roasted Baby Potatoes
- The Best Air Fryer Breakfast Potatoes
- How to Make Crispy Frozen French Fries in the Air Fryer
Recipe
How to Make Potatoes on the Blackstone Griddle {Crispy!}
INGREDIENTS
- 4 medium potatoes - peeled washed and diced
- 2 tablespoons oil or olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
INSTRUCTIONS
- 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!
Colette Ray says
These Blackstone potatoes are calling my name! The crunch factor has me intrigued, plus they seem so easy to make. I'm already imagining pairing them with some grilled veggies for a colorful plate.
Carly Morris says
I can't believe how quick these Blackstone potatoes can be made! They sound like a great companion to any meal. I really like that you can customize them with different seasonings—makes it so fun to experiment while cooking!
Diana Burns says
What a delightful way to prepare potatoes! I love that you can cook them alongside meat for an effortless meal. I think they would taste incredible topped with fresh parsley—definitely elevates the dish!
Amber Clark says
This looks like an amazing recipe for weeknight dinners! I appreciate how you’ve included tips on prepping the potatoes; it makes everything easier. Definitely going to try these out as a side with my next BBQ session.
Leah Turner says
Yum, Blackstone potatoes sound like the perfect side dish! I really enjoy cooking on the griddle, and this recipe seems super straightforward. Can't wait to try adding Parmesan cheese on top before serving—delicious!
Candace Nelson says
Oh wow, this potato dish looks so inviting! I love how versatile it is with different seasonings. Definitely going to whip these up alongside my favorite protein for a cozy dinner night soon!
Eden Hughes says
This recipe sounds fantastic! I appreciate how quick it is, especially when you want something tasty without spending hours in the kitchen. I think I’ll add some taco seasoning for an extra kick—can’t wait to dig in!
Dakota Bradley says
I’m loving this easy potato recipe! It’s amazing how such simple ingredients can create something so flavorful. Plus, those tips about varying the flavors are gold—I might just experiment with some ranch seasoning next time.
Destiny Black says
I absolutely love the simplicity of this Blackstone potatoes recipe! It's perfect for a busy weeknight dinner. The crispy outside paired with a fluffy inside is just unbeatable, and I can’t wait to try it with my grilled chicken!
Lisa Evans says
I’m all about easy recipes that pack flavor, and this one checks all the boxes! The idea of using baby potatoes is genius—they’re so cute and delicious. Plus, adding butter at the end sounds divine; I'm sold!