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Crispy Blackstone Potatoes: The ULTIMATE Side Dish! - fried potatoes - Fried potatoes: Make these crispy, golden potatoes on your Blackstone griddle in under an

Crispy Blackstone Potatoes: The ULTIMATE Side Dish!

Get ready to elevate your side dish game with the ultimate fried potatoes, expertly cooked on a Blackstone griddle. This recipe transforms simple potatoes into crispy, golden delights, perfectly complemented by sweet, caramelized onions. If you're searching for that perfect crispy potato texture that restaurant-style diners are known for, this is the recipe you've been waiting for. We'll guide you through a simple microwave pre-cook step that ensures tender interiors and maximum crispiness on th
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 pounds Yukon gold or red potatoes (peeled if using Yukon gold, cut into 1-inch pieces)
  • 2 tablespoons neutral oil (plus more for cooking)
  • 1 teaspoon kosher salt
  • 1 large onion (thinly sliced)
  • 2 teaspoons seasoned salt
  • 1 ½ teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper

Method
 

  1. In a large microwave-safe bowl, toss the potatoes with 2 tablespoons of oil and 1 teaspoon of the kosher salt. Cover tightly with plastic wrap. Microwave for 15 minutes, stirring every 5 minutes, until the potatoes are soft and can be easily pierced with a fork. Drain any excess liquid.
  2. Preheat the Blackstone griddle to medium-high heat. Once hot, drizzle with oil and spread it evenly with a spatula.
  3. Add the sliced onions to one side of the griddle. Cook for 8–10 minutes, stirring frequently, until the onions are soft and golden brown. If they begin to darken too quickly, reduce the heat or move them to a cooler part of the griddle. Scoop the onions into a serving bowl.
  4. Continue to heat the Blackstone at medium-high heat and drizzle with some more oil. Add the pre-cooked potatoes in a single layer (cut side down if using red potatoes with skins). Let them cook without stirring for 5–6 minutes until golden and crisp on the first side.
  5. Sprinkle with the seasoned salt, paprika, garlic powder, onion powder and black pepper.
  6. Flip the potatoes and cook for another 5–6 minutes until browned and crispy all over. Add the sautéed onions to the potatoes and toss everything together.

Notes

- For extra crispy potatoes, don't overcrowd the griddle. Cook in batches if necessary.
- Use a good quality neutral oil with a high smoke point for best results.
- Adjust the heat on your Blackstone as needed to prevent burning.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.