Get ready to improve 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 the Blackstone. The blend of savory seasonings guarantees these fried potatoes will be a hit at any meal.
Key takeaways
- Uniform potato pieces are key for even cooking.
- Don't overcrowd the griddle to ensure crispiness.
- High heat and consistent stirring are essential.
- Add onions later to prevent burning.
Crispy Blackstone Potatoes: The ULTIMATE Side Dish!
Ingredients
Method
- 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.
- Preheat the Blackstone griddle to medium-high heat. Once hot, drizzle with oil and spread it evenly with a spatula.
- 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.
- 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.
- Sprinkle with the seasoned salt, paprika, garlic powder, onion powder and black pepper.
- 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
– 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.
The technique that makes it
The key to achieving truly crispy Blackstone potatoes lies in a multi-stage cooking process that prioritizes moisture removal and high heat. First, the potatoes are cut into uniform 1-inch pieces. This ensures even cooking and browning. While not explicitly stated as a step, parboiling or at least rinsing the cut potatoes is crucial. Rinsing removes excess surface starch, which can make the potatoes gummy and prevent crisping. Parboiling, if done, would further tenderize the interior and create a slightly drier surface upon draining. The initial toss with neutral oil, salt, and seasonings is important for flavor distribution. However, the magic happens on the hot Blackstone griddle. The griddle’s flat, expansive surface allows for maximum contact, promoting even searing. Crucially, the potatoes should not be overcrowded. Overcrowding steams the potatoes rather than frying them, leading to a soft, greasy texture. Cooking in batches if necessary ensures each potato piece gets direct contact with the hot surface. The addition of the sliced onion later in the cooking process is strategic. Onions release moisture as they cook, and adding them towards the end prevents them from becoming overly soft or burnt before the potatoes are perfectly crispy. The high heat of the Blackstone is essential for the Maillard reaction, which is responsible for the delicious browning and complex flavors. Maintaining a consistent high temperature throughout the cooking process is paramount for achieving that sought-after crispy exterior while keeping the interior tender.
Troubleshooting
- Failure: Potatoes are soggy and greasy. Fix: This is usually due to overcrowding the griddle, which causes the potatoes to steam instead of fry. Ensure there’s enough space for each potato piece to make direct contact with the hot surface. Cook in batches if your griddle is not large enough. Also, ensure the griddle is preheated to a sufficiently high temperature.
- Failure: Potatoes are burnt on the outside and raw inside. Fix: The griddle temperature is likely too high, or the potato pieces are too small or unevenly cut. Reduce the heat slightly and ensure all potato pieces are roughly the same size. Stir or flip the potatoes more frequently to ensure even cooking.
- Failure: Potatoes are not browning evenly. Fix: This can happen if the potatoes are not stirred or flipped regularly, or if the griddle surface has hot and cold spots. Ensure consistent stirring and consider rotating the pan or moving potatoes to hotter areas of the griddle.
- Failure: Onions are burnt before potatoes are crispy. Fix: Add the onions later in the cooking process, once the potatoes have already achieved a good level of crispiness. This allows them to soften and caramelize without burning.
Substitutions
- Potatoes: While Yukon Gold and red potatoes are ideal for their waxy texture and ability to hold their shape, russet potatoes can be used. However, russets are starchier and may break down more easily, resulting in a softer texture and potentially more sticking. The result will be less firm and potentially more crumbly.
- Neutral Oil: Any high smoke point oil can be used, such as canola, grapeseed, or vegetable oil. Olive oil, especially extra virgin, has a lower smoke point and can impart a distinct flavor, making it less ideal for high-heat frying. Using a different neutral oil will yield a similar crispiness, but the flavor profile might subtly change.
- Seasoned Salt: If you don’t have seasoned salt, you can replicate a similar flavor profile by increasing the amounts of kosher salt, garlic powder, and onion powder, and adding a pinch of cayenne pepper for a slight kick. The result will be a more customizable flavor, but the distinct savory notes of seasoned salt might be missed.
- Onion: Shallots or leeks can be substituted for yellow onion. Shallots will offer a milder, slightly sweeter flavor, while leeks will provide a more delicate onion taste. The texture will be similar, but the overall flavor will be less pungent than with yellow onion.
Pro tips
- 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.
Enjoy these incredibly crispy Blackstone fried potatoes as the perfect accompaniment to any meal. Taste the difference a hot griddle makes!
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Frequently asked questions
Can I use a different oil for Blackstone potatoes?
Yes, you can substitute other high smoke point oils like avocado oil or grapeseed oil. Olive oil is not recommended due to its lower smoke point, which can lead to burning. Ensure the oil is heated properly on the Blackstone griddle before adding the potatoes for maximum crispiness.
How do I get Blackstone potatoes extra crispy?
For ultimate crispiness, ensure your potatoes are cut uniformly and dried thoroughly before cooking. Don’t overcrowd the griddle; cook in batches if necessary. High heat and consistent flipping are key. A final blast of heat after cooking can also enhance crispiness.
Can I prep Blackstone potatoes ahead of time?
Yes, you can par-boil or even fully cook the potatoes ahead of time. Store them in the refrigerator once cooled. Reheat them on a hot Blackstone griddle, adding a little oil, and cook until crispy. This makes serving a breeze for busy weeknights or gatherings.
How long do Blackstone potatoes last?
Cooked Blackstone potatoes are best enjoyed fresh for optimal crispiness. If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. Reheat them on the griddle or in an oven to regain some crispiness, though they may be softer.
