If you are looking for an easy side dish to make on your Blackstone, these potatoes are one of my go-to recipes. They turn out crispy on the outside, soft on the inside, and full of flavor with just a few simple ingredients.
This is one of those recipes I make on repeat because it is budget-friendly, filling, and goes with just about anything. Whether you are making burgers, chicken, or even breakfast on the Blackstone, these potatoes fit right in.
What I love most is how simple they are. You do not need anything fancy, and once they hit the griddle, they cook up quickly with that perfect golden crust.
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Why You Will Like Blackstone Potatoes
- Crispy outside with a soft, tender center
- Simple ingredients you likely already have
- Budget-friendly and filling
- Quick and easy to make on the Blackstone
- Pairs well with breakfast, lunch, or dinner
If you like other vegetable recipes like this you are going to like Blackstone Mushrooms, Blackstone Corn on the Cob and Smoked Asparagus.
Ingredients Needed for Blackstone Potatoes
- Potatoes - Small, waxy potatoes like red bliss, baby Yukon Gold, or fingerlings are ideal for smashing.
- Olive oil or melted butter - Look for olive oils that are labeled as extra virgin, cold-pressed, and unfiltered for the highest quality.
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- See the recipe card below for a full list of ingredients and measurements.
How to Make Blackstone Potatoes
Step 1 Preheat the Griddle: Preheat your griddle over medium-high heat. You want it hot enough to sear the potatoes but not so hot that they burn quickly.
Step 2 Cook the potatoes: Boil the potatoes in a pot with boiling water for 1o to 12 minutes. Might take longer depending on their size!
Step 3 Carefully transfer the potatoes to the heated griddle. Drizzle olive oil and season with salt and pepper. Cook the potatoes 3 to 4 minutes per side until they are golden brown and crispy!
Step 5 Season and Serve: During the last minute of cooking, add the minced garlic and thyme. Stir well to combine and cook just until the garlic becomes fragrant, about 1 minute. Season with salt and pepper to taste.
Pro Tips
- Cut potatoes evenly for consistent cooking
- Do not overcrowd the griddle or they will steam
- Let them sit before flipping to get that crispy crust
- Use enough oil to coat the surface
- Cover briefly with a dome if you want them to cook faster inside
Storage
- Store leftovers in an airtight container in the fridge
- Best eaten within 3 to 4 days
- Reheat on the Blackstone or in a skillet to bring back crispiness
Blackstones are awesome!
Make your outdoor adventures a delicious affair with Blackstone griddle. This portable griddle has everything you need to whip up a smorgasbord of eggs, crunchy hash browns, crispy bacon and fluffy pancakes all at the same time.
Portable convenience: Whether you are cooking in your backyard or out in nature, make sure to take this lightweight, versatile flat top griddle with you. Thanks to the compact size, you can carry it for barbecue get-together, tailgating, fishing, pool parties, and more.
Recipe FAQs for Blackstone Potatoes
Yukon gold or red potatoes work best for texture and flavor.
Yes, this can help them cook faster and get extra crispy.
Make sure they are spread out and not overcrowded.
If you tried this How to Cook Potatoes on a Blackstone or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Blackstone Potatoes
- Prep Time: 12 min
- Cook Time: 10 min
- Total Time: 22 min
- Yield: 4 1x
- Category: Easy
- Method: Blackstone
- Cuisine: American
Description
Potatoes are a delightful and versatile side dish that can elevate any meal with their crispy edges and fluffy interior.
Ingredients
1 lb Potatoes - Small baby red potatoes
2 tablespoons Olive oil or melted butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Griddle: Preheat your griddle over medium-high heat. You want it hot enough to sear the mushrooms but not so hot that they burn quickly.
- Cook the potatoes: Boil the potatoes in a pot with boiling water for 1o to 12 minutes. Might take longer depending on their size!
- Carefully transfer the potatoes to the heated griddle. Drizzle olive oil and season with salt and pepper.
- Cook the potatoes 3 to 4 minutes per side until they are golden brown and crispy!
Notes
- Season and Serve: During the last minute of cooking, add the minced garlic and thyme. Stir well to combine and cook just until the garlic becomes fragrant, about 1 minute. Season with salt and pepper to taste.
Nutrition
- Serving Size: 1
- Calories: 158
- Sugar: 1g
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 22.3g
- Fiber: 2g
- Protein: 2.5g
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