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Blackstone Fries

Blackstone fries made with fresh cut 1/4-inch russet fries, soaked for crispness and cooked until steam-risen and golden. Season right off the griddle so the garlic, paprika, and onion powder cling to every crispy surface.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Fries and seasoning
  • 4 russet potatoes
  • 0.25 cup vegetable oil
  • 3 tbsp butter
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp onion powder
  • 0.5 tsp salt and pepper to taste
  • 0.25 cup fresh parsley, chopped
  • 1 serving ketchup and other dipping sauces

Equipment

  • 1 cast iron skillet

Method
 

Prep the fries
  1. Cut the russet potatoes into 1/4-inch thick fries, then soak them in cold water for 10 minutes. You should see the fries loosen slightly in the water as starch releases.
  2. Pat the soaked fries completely dry with a towel before cooking. Dry fries help them steam less on the griddle and crisp faster.
Griddle-cook until golden
  1. Heat the griddle to medium-high and add the vegetable oil and butter. Wait until the butter is melted and the oil looks glossy and ready.
  2. Spread the fries in a single layer and cook for 8-10 minutes without moving. Look for steam rising from the fries and the edges starting to turn golden.
  3. Flip the fries and cook another 8-10 minutes until golden and crispy on all sides. Use the color shift to judge doneness and aim for even browning.
Season and serve
  1. Season immediately with garlic powder, paprika, onion powder, salt, and pepper. The fries should look freshly dusted as the seasoning sticks while they’re hot.
  2. Garnish with fresh parsley and serve with ketchup and other dipping sauces. Finish with visible flecks of parsley and a basket-ready pile for extra steam at the table.

Notes

For maximum crisp, keep the fries in a single layer and only flip once; crowding causes steaming instead of browning. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a griddle or in an oven to re-crisp, not in the microwave. Freezing isn’t recommended for best texture, but you can prep-cut and soak the fries in cold water up to 4 hours ahead, then pat fully dry right before cooking. For a dairy-free option, swap the butter for an equal amount of extra vegetable oil.