Blackstone Potatoes

Blackstone potatoes are a fantastic dish that brings comfort, flavor, and a bit of sizzle to your kitchen. I created this recipe because I wanted a versatile, easy-to-make potato dish that delivers crispy edges and tender insides every time. Whether you’re craving a hearty breakfast side or a satisfying dinner accompaniment, these potatoes fit the bill. What’s more, they’re cooked on a Blackstone griddle, which gives them that irresistible smoky, caramelized flavor that elevates simple potatoes to something truly special. Keep reading—if you love crispy, flavorful potatoes, this recipe is about to become your new favorite.

Why I Love This Recipe

There’s something so satisfying about potatoes cooked on a Blackstone griddle. The secret lies in the perfect combination of high heat and ample surface area, which allows every potato piece to develop a beautifully crisp crust while remaining fluffy inside. This recipe is all about maximizing that texture contrast and layering in flavor with just the right seasoning and cooking method.

What makes Blackstone potatoes stand out is their ability to soak up spices, garlic, and onions without losing their bite. Plus, cooking them on the Blackstone means you’re likely making a big batch all at once, perfect for family meals or gatherings with friends. The method is forgiving, so even if you’re not an expert cook, you’ll get restaurant-worthy results.

This dish is incredibly flexible too. Want them spicy? Add cayenne or chili powder. Prefer a smokier twist? Throw in some smoked paprika or chipotle. Fancy cheese or fresh herbs? Go for it. The base is solid, and you can customize it to fit your taste buds. It’s why I keep coming back to this recipe—it’s simple but endlessly adaptable.

Ingredients for Blackstone Potatoes

Before you dive into cooking, it’s crucial to gather the right ingredients. The beauty of this recipe is in the balance between simplicity and flavor.

You’ll need:

• Potatoes: I recommend Yukon Gold or red potatoes for their creamy texture and ability to hold shape. Russets work too if you want a fluffier interior.
• Oil: Use a high smoke point oil like avocado, canola, or vegetable oil to ensure a nice crisp without burning.
• Seasonings: Salt and pepper are a must. Garlic powder, onion powder, smoked paprika, and dried herbs like thyme or rosemary complement the potatoes wonderfully.
• Fresh ingredients: Onion and garlic add depth. Some recipes call for bell peppers or jalapeños for a bit of color and heat.
• Optional: Butter for finishing, fresh parsley or chives for garnish, and shredded cheese if you want to add richness.

The key is quality. Fresh potatoes and fresh aromatics make a huge difference, so avoid using pre-chopped or frozen versions if you can. Preparing the potatoes uniformly (around ½ inch cubes) ensures even cooking.

How Much Time Will You Need

This recipe is a great choice when you want something tasty without spending hours in the kitchen.

• Preparation time: About 10 to 15 minutes, mainly peeling and chopping the potatoes and prepping your spices and aromatics.
• Cooking time: Approximately 20 to 25 minutes on the Blackstone griddle or skillet, depending on the heat and how crispy you like your potatoes.

All in, you’re looking at roughly 35 to 40 minutes from start to finish. It’s a perfect recipe for weekend brunch or a quick weeknight dinner side.

How to Make Blackstone Potatoes

Step – 1: Prep the potatoes
Start by washing and peeling the potatoes if you prefer them without skins. Cut them into even-sized ½ inch cubes to ensure they cook uniformly. Place them in cold water to rinse off excess starch, which helps with crisping later.

Step – 2: Preheat your Blackstone griddle
Heat your Blackstone to medium-high heat, around 375°F (190°C). If you don’t have a Blackstone, a large cast iron skillet or heavy-bottomed pan works fine.

Step – 3: Dry and season the potatoes
Drain and pat the potatoes completely dry with a kitchen towel. Toss them in a bowl with 2-3 tablespoons of oil, salt, pepper, garlic powder, onion powder, smoked paprika, and any other herbs or spices you love.

Step – 4: Cook the potatoes
Spread the seasoned potatoes in a single layer on the hot griddle or pan. Avoid overcrowding — the potatoes should have enough space to crisp up. Let them cook undisturbed for 7-10 minutes to develop a golden crust.

Step – 5: Flip and stir occasionally
After the first side is crispy, start turning the potatoes every few minutes to brown all sides evenly. Add diced onions and minced garlic about halfway through cooking to avoid burning, stirring them gently into the potatoes.

Step – 6: Finish and garnish
Once the potatoes are tender inside and crisp on the outside, turn off the heat. Add a pat of butter for richness, if desired, and sprinkle fresh herbs like parsley or chives for a pop of color and freshness.

Step – 7: Serve immediately
These potatoes are best enjoyed fresh and hot right off the griddle for maximum crunch and flavor.

Substitutions

If you’re looking to switch things up or accommodate what you have on hand, there are some great substitutions that can enhance or adapt this recipe.

Instead of Yukon Gold, you can use sweet potatoes for a sweeter, more colorful twist. Just note they cook a bit faster and get softer sooner, so watch them closely.

For oil, olive oil works but has a lower smoke point, so keep the heat moderate to avoid burning. Butter can be used for flavor but isn’t ideal as the main cooking fat.

Garlic and onion powder can be swapped for fresh garlic and onions, but be mindful of cooking times to avoid burning. You can also experiment with smoked paprika versus regular paprika or add chili powder for heat.

If you want a lower-carb version, try using diced cauliflower instead of potatoes — the cooking method remains similar and you still get that crispy texture.

Best Side Dish for Blackstone Potatoes

To make your meal more complete and balanced, here are three side dishes that pair beautifully with Blackstone potatoes:

• Grilled sausages or breakfast sausages – The savory, spiced meat pairs perfectly with the crispy potatoes for a classic breakfast or brunch.
• Fresh garden salad – A light, crunchy salad with vinaigrette balances the richness and crispiness of the potatoes.
• Scrambled eggs or an omelette – Soft, fluffy eggs complement the texture of the potatoes and add protein to the meal.

These sides round out the meal while keeping the flavors fresh and exciting.

Serving and Presentation Tips

When it comes to serving Blackstone potatoes, presentation can make all the difference in elevating this humble dish to something special. The first rule is to serve them hot and fresh off the griddle—this ensures that crisp golden crust stays intact and the potatoes don’t turn soggy.

A beautiful way to plate is to mound the potatoes neatly on a warm plate, allowing the crispy edges to peek through. Garnish generously with freshly chopped parsley, chives, or even a sprinkle of paprika for that pop of color. For a richer presentation, drizzle a little melted butter or a dollop of sour cream on the side.

If you’re serving as part of a brunch or dinner spread, consider arranging the potatoes alongside vibrant side dishes on a large platter, making it easy for guests to serve themselves. Adding a small bowl of your favorite dipping sauce, such as a garlicky aioli or spicy ketchup, will take the experience up a notch.

Serving in rustic cast iron skillets or on wooden boards also adds charm and a cozy vibe that fits perfectly with the Blackstone cooking style.

Tips and Tricks to Make This Recipe Even Better

To take your Blackstone potatoes to the next level, keep these tips in mind:

• Cut uniformly: Make sure all potato cubes are roughly the same size, about ½ inch. This ensures they cook evenly and finish crisp at the same time.
• Dry well: Patting the potatoes completely dry before seasoning is critical for crispiness. Excess moisture will steam the potatoes rather than crisp them.
• Don’t overcrowd: Give your potatoes room to breathe on the griddle or skillet. Overcrowding traps steam and prevents the golden crust from forming.
• Use high heat: Medium-high heat is perfect for that balance between browning and cooking through. Too low and the potatoes will be soggy; too high and they’ll burn before cooking inside.
• Add aromatics later: Onions and garlic burn quickly, so add them halfway through cooking or once the potatoes have started to brown.
• Finish with fresh herbs: Adding fresh parsley, chives, or thyme at the end brings brightness and freshness that complements the rich, savory potatoes.
• Try cheese: If you want a decadent touch, sprinkle shredded cheddar or parmesan over the potatoes in the last few minutes on the griddle to melt.

Common Mistakes to Avoid

Even with a simple recipe like Blackstone potatoes, some common pitfalls can sabotage the best results:

• Skipping the drying step: Wet potatoes won’t crisp up properly. Always dry them thoroughly before seasoning and cooking.
• Cutting uneven pieces: Large chunks take longer to cook while smaller ones burn. Consistency is key.
• Cooking at too low heat: The potatoes will become mushy instead of crispy.
• Overcrowding the pan: When potatoes are packed too tightly, they steam rather than fry, losing that prized crunch.
• Adding garlic or onions too early: These aromatics burn easily and become bitter if cooked from the start.
• Leaving them unattended: The first few minutes are crucial for developing crust, so let them cook undisturbed before stirring.

How to Store Blackstone Potatoes

If you have leftovers, proper storage will keep them tasty and ready for a quick reheat.

• Allow the potatoes to cool completely at room temperature, but no longer than two hours to prevent bacterial growth.
• Transfer them to an airtight container and refrigerate. They’ll keep well for up to 3-4 days.
• To reheat, use a skillet or griddle over medium heat. Adding a small amount of oil helps restore crispiness. Avoid microwaving if possible, as it makes the potatoes soggy.
• Blackstone potatoes can also be frozen. Spread them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. Reheat directly in a hot skillet from frozen for best results.

Frequently Asked Questions About Blackstone Potatoes

Can I make Blackstone potatoes without a Blackstone griddle?
Absolutely! A cast iron skillet or heavy-bottomed frying pan will work just as well. The key is consistent heat and space for the potatoes to crisp.

What’s the best potato variety for this recipe?
Yukon Gold and red potatoes are ideal for their creamy texture and ability to hold shape. Russets work if you want a fluffier interior but may break apart more easily.

Can I add other vegetables?
Yes! Bell peppers, jalapeños, or even mushrooms can be added for extra flavor and color. Just add them toward the end of cooking to avoid sogginess.

Is this recipe gluten-free?
Yes, Blackstone potatoes are naturally gluten-free, making them a great option for those with gluten sensitivities.

How spicy can I make this?
Feel free to add cayenne pepper, chili powder, or fresh jalapeños for a spicy kick. Adjust according to your taste.

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