Erin’s Recipe Rundown
Texture: Crispy edges, soft centers, and tender onion.
Taste: Well-seasoned with spices and sautéed onion.
Ease: Easy to make with simple ingredients.
Top Tips: Don’t skip microwaving the potatoes first — it’s key for the perfect texture!
Would I make these again? Yes! This is a straightforward, but satisfying recipe that easily goes with all of your favorite meals. I love how crispy they get on the Blackstone!
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these Blackstone fried potatoes. Jump to the recipe card below for the exact measurements.
- Potatoes: I like to peel the Yukon golds for that perfectly crisp outside and soft center. The red potato skins don’t affect the texture as much, so there’s no need to peel them.
- Onions: The soft caramelized onions add sweetness and depth to the seasoned, crispy potatoes.
How to Make Blackstone Fried Potatoes
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Microwaving the potato pieces before placing them on the Blackstone is a must! You want to microwave them until they’re totally soft, then they’ll just crisp up on the griddle.
Place the onions on the Blackstone first and cook them until their soft and golden brown. Move them to a serving bowl while you crisp up the pre-cooked potatoes so that the onions don’t overcook. If you’re using red potatoes with skins, place them on the griddle cut side down. After the seasoned potatoes are cooked up crisp on both sides, throw the sautéed onions back on the griddle to toss everything together. Enjoy!
You also might like these gluten-free smashburgers with my smashburger sauce. To complete the meal, try this cucumber tomato salad!
More Potato Recipes
Blackstone Fried Potatoes
Ingredients
- 4 pounds Yukon gold or red potatoes peeled if using Yukon gold, cut into 1-inch pieces
- 2 tablespoons neutral oil plus more for cooking
- 1 teaspoon kosher salt
- 1 large onion thinly sliced
- 2 teaspoons seasoned salt
- 1½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Instructions
- In a large microwave-safe bowl, toss the potatoes with 2 tablespoons of oil and 1 teaspoon of the kosher salt. Cover tightly with plastic wrap. Microwave for 15 minutes, stirring every 5 minutes, until the potatoes are soft and can be easily pierced with a fork. Drain any excess liquid.
- Preheat the Blackstone griddle to medium-high heat. Once hot, drizzle with oil and spread it evenly with a spatula.
- Add the sliced onions to one side of the griddle. Cook for 8–10 minutes, stirring frequently, until the onions are soft and golden brown. If they begin to darken too quickly, reduce the heat or move them to a cooler part of the griddle. Scoop the onions into a serving bowl.
- Continue to heat the Blackstone at medium-high heat and drizzle with some more oil. Add the pre-cooked potatoes in a single layer (cut side down if using red potatoes with skins). Let them cook without stirring for 5–6 minutes until golden and crisp on the first side.
- Sprinkle with the seasoned salt, paprika, garlic powder, onion powder and black pepper.
- Flip the potatoes and cook for another 5–6 minutes until browned and crispy all over. Add the sautéed onions to the potatoes and toss everything together.
I loved it tysm for making this recipes!!
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