French fries cooked on a Blackstone griddle come out with a crispy, golden exterior and a fluffy interior, without the need for a deep fryer. The large, flat cooking surface allows for even heat distribution, and the high heat helps achieve that satisfying crunch. This method is perfect for making a big batch of fries for a crowd, and the clean-up is a breeze.
Ingredients
- 4 large russet potatoes (about 2 lb / 900 g), scrubbed
- 3 tablespoons (45 ml) vegetable oil, plus more for the griddle
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (1 g) garlic powder (optional)
- 1/2 teaspoon (1 g) paprika (optional)
- Freshly ground black pepper, to taste
Instructions
- Cut the potatoes into 1/4-inch (6 mm) thick sticks. Try to keep them uniform in size so they cook evenly. Place the cut fries in a large bowl of cold water and let them soak for at least 30 minutes (or up to 2 hours). This removes excess starch and helps them crisp up better.
- Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels. Any moisture left on the surface will create steam and prevent browning.
- In a large bowl, toss the dried fries with the 3 tablespoons (45 ml) of vegetable oil, salt, garlic powder, and paprika (if using). Make sure each fry is lightly coated.
- Preheat your Blackstone griddle to medium-high heat (about 375°F / 190°C). Add a little extra oil to the griddle surface and spread it around with a spatula.
- Carefully place the fries in a single layer on the hot griddle. Do not overcrowd the surface; work in batches if necessary. Overcrowding will lower the temperature and result in soggy fries.
- Cook for 5-7 minutes without moving them, allowing the bottom to develop a golden-brown crust. Then, using a spatula, flip the fries and continue cooking for another 5-7 minutes.
- Continue flipping and turning the fries every few minutes for a total of 15-20 minutes, or until they are golden brown and crispy on all sides. The exact time will depend on the thickness of your fries and the heat of your griddle.
- Once cooked, transfer the fries to a paper towel-lined plate to absorb any excess oil. Season immediately with additional salt and pepper to taste.
- Serve hot and enjoy!
Tips
- Soaking is key: Don’t skip the cold water soak. It removes excess starch, which is the main culprit behind soggy fries. If you’re short on time, even a 15-minute soak helps.
- Dry thoroughly: After soaking, make sure the potatoes are completely dry. Excess moisture will cause the oil to splatter and prevent crisping.
- Don’t overcrowd: Cook in batches if needed. Leaving space between the fries allows the heat to circulate and ensures they crisp up rather than steam.
- Use a spatula, not a fork: Use a flat spatula to flip the fries to avoid breaking them and to get good contact with the griddle surface.
Serving Suggestions
Serve these Blackstone fries as a side dish to burgers, hot dogs, or grilled steak. They also make a great base for loaded fries—top them with cheese sauce, bacon bits, and green onions. For a simple snack, serve with ketchup, mayonnaise, or your favorite dipping sauce.
Variations
- Seasoned Fries: Add different spices like chili powder, cayenne pepper, or dried herbs to the oil before cooking.
- Garlic Parmesan Fries: After cooking, toss the hot fries with minced garlic, grated Parmesan cheese, and fresh parsley.
- Sweet Potato Fries: Substitute sweet potatoes for russets. Note that sweet potato fries cook faster and may need a slightly lower heat to prevent burning.
- Steak Fries: Cut the potatoes into thicker wedges (about 1/2-inch / 1 cm) and increase the cooking time to 25-30 minutes, flipping occasionally.
Storage and Reheating
Leftover fries can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and place in a preheated oven at 400°F (200°C) for 5-7 minutes, or until hot and crispy. You can also reheat them on the Blackstone griddle over medium heat, flipping occasionally, for about 3-5 minutes. Avoid microwaving, as it will make them soggy.
Frequently Asked Questions
Can I use other types of potatoes? Yes, you can use Yukon Gold or red potatoes, but russets are preferred because they have a higher starch content, which yields a fluffier interior and crispier exterior.
Do I need to peel the potatoes? No, you can leave the skin on for extra texture and nutrients. Just make sure to scrub them well before cutting.
Why are my fries not crispy? The most common reasons are not soaking the potatoes, not drying them well, or overcrowding the griddle. Make sure to follow the steps closely.
Can I use frozen fries? Yes, you can cook frozen fries on the Blackstone. There’s no need to thaw them. Add a little oil to the griddle and cook, turning frequently, until they are heated through and crispy (about 10-15 minutes).
How do I keep fries warm while cooking in batches? Place the cooked fries on a baking sheet in a single layer and keep them in a preheated oven at 200°F (93°C) while you finish cooking the rest.
Can I use olive oil instead of vegetable oil? Yes, you can use olive oil, but it has a lower smoke point. For best results, use a high-heat oil like canola, peanut, or avocado oil.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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