Quick crispy Blackstone fries

These Blackstone sweet potato fries develop the most incredible crispy exterior when cooked on the griddle's flat-top surface. The high, even heat creates that perfect golden crust while maintaining a tender interior that's slightly sweet and utterly satisfying. They're the ideal side dish to round out any meal from the grill, ready in minutes with minimal effort.

I discovered this method somewhat by accident last summer when we were grilling burgers and realized we'd forgotten to prepare a side dish. With only frozen sweet potato fries in the freezer, I decided to experiment with cooking them directly on the Blackstone rather than heating up the kitchen with the oven. The results were a game-changer! They cooked faster and came out crispier than any oven method I'd tried before. Now it's our go-to technique whenever the griddle is fired up.

Ingredients

• 1 bag (16-20 oz) frozen sweet potato fries: Using frozen fries makes this recipe incredibly convenient – no washing, peeling or cutting required
• 2-3 tablespoons vegetable oil: Helps create that perfect crispy exterior and prevents sticking to the griddle surface
• ½ teaspoon salt: Enhances the natural sweetness of the potatoes
• ¼ teaspoon black pepper: Adds a slight bite that balances the sweetness beautifully

Step-by-Step Cooking Instructions

Step 1: Preheat your griddle:

Turn on your Blackstone griddle to medium-low heat (approximately 350°F). This temperature is crucial – too high and the outsides will burn before the insides cook; too low and they'll steam rather than crisp up. Let the griddle preheat for about 5-10 minutes to ensure even cooking.

Step 2: Oil the cooking surface:

Once the griddle has reached temperature, pour 2-3 tablespoons of vegetable oil onto the surface. Use your spatula to spread it evenly across the area where you'll be cooking the fries. The oil should shimmer slightly but not smoke – if it's smoking, your griddle is too hot.

Step 3: Add the frozen fries:

Carefully place the frozen sweet potato fries onto the oiled surface in a single layer. Don't overcrowd them – each fry should have a bit of space around it to allow for proper crisping. I've learned that adding them gradually rather than dumping them all at once helps maintain the griddle's temperature and prevents potential warping of the cooktop.

Step 4: Cook the first side:

Let the fries cook undisturbed for about 2-3 minutes. Resist the urge to move them around too much – letting them sit in place allows that beautiful crust to develop. If your Blackstone has a lid, you can close it to help trap heat and cook the fries more evenly.

Step 5: Flip and finish cooking:

Once the bottom sides are golden brown, use a wide spatula to flip the fries over. I find that flipping small sections at a time works better than trying to turn individual fries. Cook for another 2-3 minutes on the second side until they're golden brown all over and tender when pierced with the edge of your spatula.

Step 6: Season and serve:

Transfer the crispy fries to a paper towel-lined plate or bowl. Immediately sprinkle with salt and pepper while they're still hot so the seasonings adhere better. Toss gently to distribute the seasonings evenly, then serve right away for maximum crispness.

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The Secret to Extra-Crispy Sweet Potato Fries

The Blackstone griddle is actually the perfect tool for achieving incredibly crispy sweet potato fries, and I've discovered a few secrets that make all the difference in the final result.

Sweet potatoes naturally contain more moisture than regular potatoes, which can make achieving crispy fries challenging. The Blackstone's high, even heat helps to quickly evaporate that moisture, allowing the exterior to crisp up beautifully. I've found that maintaining the right temperature is crucial – too high and they'll burn, too low and they'll steam and become soggy.

Another game-changer was learning not to overcrowd the griddle. The first time I made these, I dumped the entire bag on at once, which cooled the surface too much and resulted in soggy fries. Now I work in batches if needed, giving each fry enough space to develop that perfect crispy exterior.

Last weekend, I was grilling for friends and served these alongside smash burgers. My buddy who's a self-proclaimed "regular fry guy" went back for seconds and thirds of these sweet potato fries instead! He couldn't believe they came from frozen and kept asking about my "secret technique." The Blackstone method has converted more than a few sweet potato skeptics in my circle.

Creative Seasoning Variations

While these fries are delicious with just salt and pepper, I love experimenting with different flavor profiles depending on the main dish I'm serving. Here are a few of my favorite variations:

For a sweet and spicy combination, try sprinkling the hot fries with a mixture of brown sugar and cayenne pepper right after cooking. The sugar slightly caramelizes on the hot surface, creating an irresistible contrast to the subtle heat from the cayenne.

When serving these alongside Mexican-inspired dishes, I toss them with a blend of chili powder, cumin, and a touch of lime zest. The citrusy brightness cuts through the sweetness beautifully.

For an indulgent treat, sprinkle freshly grated parmesan cheese over the hot fries immediately after cooking, then finish with a light dusting of garlic powder. The cheese melts slightly, creating pockets of savory goodness throughout.

Perfect Pairings

These sweet potato fries make the perfect side dish for almost anything cooked on your Blackstone. We particularly love them alongside smash burgers, where the sweetness of the fries balances the richness of the beef perfectly.

They also pair beautifully with grilled chicken, especially when the chicken has a spice rub or marinade. The sweet-savory contrast creates a satisfying flavor combination that elevates both components of the meal.

For a lighter option, these fries are wonderful alongside grilled fish or shrimp. The sweetness complements seafood particularly well, creating a balanced plate that feels special but comes together quickly.

I've been perfecting this method for nearly two years now, and these griddle sweet potato fries have become one of our most requested sides whenever we fire up the Blackstone. The combination of convenience, speed, and that unbeatable crispy texture makes them a winner every single time. Whether you're feeding picky kids or discerning dinner guests, these fries never disappoint!

Frequently Asked Questions

→ Can I use fresh sweet potatoes instead of frozen?

Yes, but you'll need to cut them into fries and soak them in cold water for 30 minutes first to remove excess starch. Pat dry completely before cooking.

→ What temperature should my Blackstone griddle be?

Preheat your griddle to medium-low heat, about 350°F for best results.

→ How long do I cook the fries?

Cook for 2-3 minutes on each side, for a total of 4-6 minutes until golden and crispy.

→ What oils work best for this recipe?

Any high smoke point oil works well - vegetable, avocado, canola, or coconut oil are all good choices.

→ Can I add other seasonings?

Absolutely! Try garlic powder, paprika, cayenne pepper, or your favorite seasoning blend for extra flavor.