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Blackstone Potatoes: Easy Crispy Griddle Potatoes

Blackstone Potatoes (Easy Crispy Griddle Potatoes)

5 from 1 vote
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings

Description

Crispy-edged, creamy-centered Blackstone potatoes made with just baby potatoes, oil, and simple seasoning. The easiest griddle side dish — ready in about 30 minutes and perfect alongside anything off the flat top.

Ingredients 

  • 1 lb baby potatoes, washed, dried, and halved
  • 2 tablespoons olive oil or avocado oil, plus a little more for the griddle
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika, adjust to taste
  • 1 tablespoon fresh herbs, chopped (rosemary, thyme, or parsley) — optional

Instructions

  • Preheat. Heat the Blackstone griddle to medium-high, about 400°F.
  • Prep. Rinse the baby potatoes and pat completely dry. Halve them so each has a flat side; cut any larger potatoes into even, bite-sized pieces.
  • Season. In a bowl, toss the potatoes with the oil until coated, then add salt, pepper, garlic powder, and paprika and toss again.
  • Cook cut-side down. Add a little oil to the griddle and arrange the potatoes in a single layer, cut-side down. Cook undisturbed 8–10 minutes until a golden crust forms.
  • Flip and finish. Turn the potatoes and cook another 8–10 minutes, tossing occasionally, until fork-tender and crisp. Cover with a dome for part of this time for faster, more even cooking if desired.
  • Finish and serve. Sprinkle with fresh herbs in the last minute if using. Rest 2 minutes, then serve.

Equipment

  • Blackstone griddle (or flat-top grill)
  • Mixing Bowl
  • Metal spatula
  • Basting dome (optional)

Notes

  • Pat the potatoes very dry — moisture is the enemy of crisp.
  • Don't overcrowd the griddle; give the potatoes room so they sear instead of steam.
  • For larger or extra-tender potatoes, parboil 5 minutes and drain well before seasoning.
  • Add a pat of butter in the last few minutes (not at the start) for richer browning.
  • Store leftovers airtight in the fridge up to 4 days; reheat on the griddle or in an air fryer.

Nutrition

Serving: 1ServingCalories: 152kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 589mgPotassium: 492mgFiber: 3gSugar: 1gVitamin A: 107IUVitamin C: 24mgCalcium: 17mgIron: 1mg