Get ready to transform ordinary potatoes into an extraordinary culinary experience that will have everyone at your table begging for seconds! These Blackstone griddle potato wedges are not just a side dish – they're a crispy, golden-brown masterpiece that combines restaurant-quality flavor with home-cooked comfort. Whether you're hosting a backyard barbecue or looking for the perfect accompaniment to your main course, these potato wedges will elevate your meal from good to absolutely irresistible.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Wash the russet potatoes thoroughly and pat them dry with paper towels.
- Cut each potato lengthwise into quarters, then cut each quarter into 2-3 wedge-shaped pieces, ensuring they are roughly similar in size for even cooking.
- Place potato wedges in a large mixing bowl and drizzle with olive oil, ensuring each wedge is evenly coated.
- Sprinkle garlic powder, paprika, salt, and pepper over the potato wedges, tossing gently to distribute the seasonings evenly.
- Preheat the Blackstone griddle to medium-high heat (around 375-400°F), ensuring the surface is clean and lightly oiled.
- Arrange the seasoned potato wedges on the griddle, placing them cut-side down to maximize crispy surface contact.
- Cook for 5-7 minutes without moving, allowing a golden-brown crust to form on the first side.
- Flip the wedges using a metal spatula and cook the other sides for an additional 10-12 minutes, rotating occasionally to ensure even browning.
- Check for doneness by piercing with a fork - potatoes should be tender inside and crispy outside.
- Remove from griddle, transfer to a serving plate, and let rest for 2-3 minutes before serving.
Tips
- Choose the Right Potatoes: Russet potatoes are ideal due to their high starch content, which helps create that perfect crispy exterior and fluffy interior.
- Dry Is Key: Ensure your potato wedges are completely dry before seasoning to achieve maximum crispiness. Excess moisture prevents proper browning.
- Even Sizing Matter: Cut your wedges as uniformly as possible to guarantee consistent cooking and prevent some pieces from burning while others remain undercooked.
- Don't Overcrowd the Griddle: Leave space between wedges to allow proper heat circulation and ensure each piece gets crispy and golden.
- Patience with Flipping: Resist the urge to constantly flip the wedges. Let them develop a beautiful golden crust before turning.
- Season Generously: Don't be shy with your seasonings – the right blend of spices can transform good potato wedges into extraordinary ones.
- Let Them Rest: Allow the wedges to rest for a few minutes after cooking to help them maintain their crispy texture and redistribute internal moisture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
