Crispy Blackstone Potatoes
When you want a delicious side that is always a hit, these Blackstone Potatoes are sure to delight.
Servings 6
Calories 131kcal
Ingredients
- 1 ½ pounds baby potatoes halved or quartered if large
- 2 tablespoons avocado oil plus more for cooking
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon sea salt more or less to taste
- ½ teaspoon fresh ground black pepper
Instructions
- Preheat your Blackstone Griddle to 400° F. (In most cases, this will be low heat.)
- Place the potatoes in a large bowl and toss with avocado oil, garlic powder, rosemary, salt, and pepper.
- Oil the griddle well.
- Add the potatoes and cook, stirring occasionally, for 20 minutes.
Stovetop Instructions
- Heat oil in a skillet over medium-high heat.
- Place the potatoes in a large bowl and toss with avocado oil, garlic powder, rosemary, salt, and pepper.
- Add the potatoes and cook, stirring occasionally, for 20 minutes. Turn the heat down towards the end if the potatoes start to get too brown.
Notes
Storage
Leftovers can be stored in an airtight container in the fridge for up to five days. Sometimes I like to lift up leftovers by tossing them with parmesan cheese and reheating on a cookie sheet. This forms a delicious crust that makes them almost as crispy as they where when they were first cooked. (A dollop of sour cream and sprinkle of kosher salt is a nice finish to these tender baby potatoes.) But, if you are short on time, the microwave works just as well.Nutrition
Calories: 131kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 395mg | Potassium: 486mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 22mg | Calcium: 15mg | Iron: 1mg