Quick & Easy Blackstone Fried Potatoes
Not much time to get a meal on the table? This super-fast method of making crispy and delicious Blackstone Fried Potatoes will make you the dinner winner! Ready in no time, a few simple hacks is all it takes to make this easy Blackstone recipe.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
If you’re craving potatoes that are crispy on the outside but still fluffy inside, but you don’t have time to wait for potatoes to cook, then this is the recipe for you! Using two simple hacks, you can have perfectly crispy, golden-brown potatoes on your Blackstone griddle in no time!
The Secret Ingredient
Usually, fried potatoes require parboiling the potatoes to cook them most of the way through, and then you need to drain them and then fry them. However, if you use canned potatoes – yes, canned potatoes, half of the work is done already!
What Are Canned Potatoes
Canned potatoes are already peeled and cooked potatoes that are packed in water. That’s it! They’re so easy to use – just drain the can and go. You can even get sliced canned potatoes, so you don’t need to do any slicing! Canned potatoes are usually made with russet potatoes, a good utility white potato perfect for frying on your flat top.
What you’ll love about Blackstone Fried Potatoes
- They’re so super-fast to make – no waiting for potatoes to parboil!
- Jazz them up however you like!
- No fuss; no big mess to clean up – Blackstone griddling is so easy!
Ingredients
This is a simple and easy Blackstone recipe, and there aren’t many ingredients in it. You can jazz up fried potatoes in a number of ways; see those suggestions below.
- Canned potatoes – Drain well before cooking so they crisp instead of steam.
- Cornstarch – This might seem a little odd, but it’s an old chef’s trick. See my comments below.
- Cooking oil – Use a high-heat oil like avocado, canola, or vegetable oil for the best browning on the Blackstone.
- Butter – I usually use salted butter for extra flavor.
- Bacon – Cook until crisp so it holds texture when mixed with the potatoes.
- Onion – Yellow onions are my go-to; slice evenly so they cook at the same rate.
- Seasoning – I love Kinder’s Buttery Steakhouse Rub on potatoes and other veggies, but use whatever you’ve got on hand.
- Salt and pepper – Season to taste.
Cornstarch on Fried Potatoes?
No, I’m not crazy; hear me out. Potatoes, especially canned potatoes, are wet, and moisture is the enemy of getting a golden brown and crispy crust. Sure, you can drain the potatoes and pat them dry with paper towels, but cooked potatoes are naturally moist through and through.
A wee bit of cornstarch coats the potatoes wicking up that moisture, letting them get crispy and delicious on the Blackstone. Don’t believe me? Google it! Don’t worry – you won’t taste the cornstarch, and it won’t make the potatoes gummy. You won’t even know it’s there – I promise.
How To Make Blackstone Potatoes
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your Blackstone griddle to high heat so the surface gets nice and hot for crispy potatoes.
Drain the potatoes very well, then toss them with the cornstarch until evenly coated. A large mixing bowl makes this easier and helps distribute the cornstarch without breaking up the potatoes.
Add oil to the griddle, then place the potatoes onto the hot surface. Use spatulas to move them around so they are evenly coated in the oil and spread into a single layer for better browning.
On another section of the griddle, cook the onions and bacon together until the onions become translucent and the bacon starts to crisp.
Combine the potatoes with the onions and bacon, mixing everything together on the griddle surface.
Continue cooking, flipping the potatoes every 2 to 3 minutes, until they are golden brown and crispy. Add more oil as needed if the potatoes begin sticking or drying out.
Season to taste, then serve hot.
Variations
There are so many ways to switch up this Blackstone potato recipe. Here are some of my favorites:
- Use sausage or kielbasa instead of bacon.
- Add bell peppers to go O’Brien potato style.
- You can add cabbage, asparagus, cauliflower, and all your favorite veggies to make it a hearty potato hash.
- Switch up the seasonings: Italian seasoning, Cajun, steakhouse, and more will add loads of flavor.
Make It A Meal
Wondering what to serve with Blackstone potatoes? I love serving them along with juicy steaks also cooked on the Blackstone, or I’ll make them a part of our family brunch along with eggs and bacon. They’ll also pair nicely with pork loin, tenderloin, or a tasty dish like Chicken Paprikash. And for dessert, check out this Coconut Cream Cheese Pound Cake!
Storage
Leftover Blackstone potatoes will keep in an airtight container in the fridge for 3-4 days. Reheat them in a skillet or a low oven.
Frequently Asked Questions
Using this method along with drained, canned potatoes, you should have lovely crispy potatoes that are ready to eat in about 10 minutes.
Yes! This is a super easy recipe. Control the heat and add oil as necessary to get golden brown and delicious home-fried potatoes.
Yes, simply skip the bacon, and voila, you’ve got vegetarian fried potatoes on the Blackstone. These potatoes are also gluten-free, as long as your seasoning is gluten-free.
Blackstone Fried Potatoes
Equipment
Ingredients
- 2 cans potatoes 29 ounce cans, drained
- 2 tablespoons cornstarch
- 4 tablespoons oil
- 4 slices bacon
- 1/2 onion diced
- 1 tablespoon montreal steakhouse seasoning
- 1 pinch salt
- freshly ground black pepper
Instructions
- Preheat your Blackstone griddle to high. You want it good and hot to get extra crispy potatoes.
- Drain the potatoes very well and toss them with the cornstarch.
- Add some oil to the griddle, then set the potatoes into the oil and move them around a bit to coat them.
- Sautee the onions and bacon on another spot on the griddle. When the onions are translucent, combine the potatoes with the onion and bacon.
- Cook, flipping the potatoes, every 2-3 minutes until they are golden brown, adding oil as necessary.
- Season and serve!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
