This recipe for Blackstone potatoes is super simple and makes the perfect side dish for whatever protein you’re cooking. Your family will go nuts for them!
These griddle potatoes have a crispy and crunchy exterior, and an inside that’s tender and creamy. They’re seriously good!
They go perfectly with grilled salmon, steak, roasted chicken, double smoked ham, or even as part of a Blackstone breakfast. Trust me when I tell you these griddle potatoes will soon become one of your favorite side dishes.
And prep time is minimal, which makes this perfect for those busy weeknights where time is tight and you need something quick and easy!
What You Need
- A flat top griddle
- Cooking oil
- Garlic Powder
- Dried Rosemary
Griddle Potatoes Step By Step
Preheat your flat top griddle to medium-high heat (about 375 F to 400 F).
Chop your potatoes into bite-sized pieces. Try to cut them uniformly so they all cook at the same rate. Uneven cuts results in uneven cooking.
Place the chopped potatoes in a bowl and drizzle with oil. Add the garlic powder, paprika, salt and rosemary and toss well until the potatoes are fully coated.
Add some oil to the griddle and use a spatula to spread it out. Add the potatoes and spread into a single layer. Cook for about 20 minutes or until fork tender, mixing them occasionally so they get nicely browned without burning.
Remove from the griddle, place on a platter and serve while still warm. Garnish with some freshly cut parsley or grated parmesan cheese for a nice presentation.
Tips, Tricks, And Substitutions
Don’t let the Blackstone get too hot or you’ll end up with griddle potatoes that are burnt on the outside and still raw inside. Aim for a max temp of about 400 F.
You can prep this dish ahead of time by chopping the potatoes and partially cooking them for just a few minutes. This will reduce cooking time on the griddle so you can focus your time on the main dish.
Red potatoes are my favorite Blackstone potatoes, but use whatever you like. Yukon gold potatoes work great too, and sometimes I mix Yukon gold with red potatoes. The Yukon gold have a creamier texture and the red get crispier, so they make for a perfect combination. Fingerling potatoes are also great on the flat top.
Let’s talk cooking oil. Any type of oil will work fine, but I like to use avocado oil. Yes, it is more expensive that other oils like canola, but it is very high quality, has a neutral taste, and a higher smoke point than other oils. I have found it to be the best oil to use on the Blackstone.
You can also use butter on the griddle instead of oil, though you’ll be adding more calories and fat to the dish.
Feel free to customize this recipe as you see fit. Adding some chopped onions and bacon will really take the flavor up a few notches. Or add some freshly grated parmesan or cheddar cheese before you serve it, just be ready to throw some punches as your guests will fight over these potatoes like they’re the last food on earth.
Frequently Asked Questions
How do you fry potatoes on a griddle?
Chop your potatoes into bite-sized chunks and toss in a bowl with oil, salt, garlic powder, rosemary, and paprika. Oil the griddle and add the potatoes. Cook for about 20 minutes or until they’re nicely browned and fork tender.
Can you make breakfast potatoes on the Blackstone griddle?
Absolutely! Cut the potatoes into smaller pieces or slices and and toss with oil and seasonings. Oil the griddle and add the potatoes. Cook until they’re nicely browned and fork tender, about 10 to 15 minutes.
How do you reheat griddle potatoes?
If you have leftover griddle potatoes, you can pop them in a microwave to warm them up or reheat them in a skillet with a small amount of oil over medium heat. Reheating in a skillet will give you much crispier potato than you’d get with the microwave.
Blackstone Potatoes Recipe
This recipe for Blackstone potatoes is super simple and makes the prefect side dish for whatever protein you're cooking. Your family will go nuts for them!
- 1 1/2 pounds baby red or yellow potatoes
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried rosemary
- Preheat your griddle to about 375 F to 400 F.
- Halve or quarter the potatoes into bite sized piece and place in a bowl.
- Add the avocado oil, garlic powder, salt, rosemary, and paprika and toss until the potatoes are evenly coated.
- Oil the griddle surface well and add the potatoes.
- Cook for about 20 minutes, stirring occasionally, until they're nicely browned and fork tender.
- Remove from the griddle and serve while still warm.
If you don't have baby potatoes handy, just chop up regular potatoes into bite-sized pieces.
Fingerling potatoes also work great for this recipe.
To save time, you can parboil the potatoes for a few minutes (or use a bag of pre-packaged steam-able potatoes) to reduce cooking time on the griddle.
Customize your Blackstone potatoes however you like. I sometimes add chopped onions or bacon for some extra flavor.
Amount Per Serving: Calories: 160Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 365mgCarbohydrates: 27gFiber: 3gSugar: 1gProtein: 3g