Frying potatoes on an outdoor griddle is a fun and easy way to add some extra flavor to a classic side dish. With just a few simple steps, you can enjoy delicious crispy fried potatoes made on your grill or griddle outside. Read on to learn how to perfectly fry potatoes on a griddle outdoors.
Benefits of Frying Potatoes on a Griddle
There are a few key advantages to frying potatoes on an outdoor griddle rather than indoors in a skillet:
- More even heat distribution – Outdoor griddles tend to distribute heat more evenly than skillets, leading to crispier potatoes.
- Larger cooking surface – Griddles offer more room to spread out and fry a large batch of potatoes.
- Outdoor flavor – Cooking outside on a grill or griddle adds a delicious smoky, charred flavor.
- Temperature control – Outdoor griddles make it easy to control the temperature for perfect frying.
Choosing Potatoes for Frying on the Griddle
The variety of potato you choose can make a big difference in the texture and flavor of your fried potatoes. Here are some good options:
- Russet potatoes – The starchy flesh of russets gets light and fluffy when fried while also getting crispy and browned on the outside.
- Yukon Gold – With a smooth, creamy texture, Yukon golds fry up with a rich flavor.
- Red potatoes – The waxy, firm flesh of reds make them perfect for frying into crispy cubes or wedges.
For the most uniform pieces, opt for russet or Yukon gold potatoes. Red potatoes are great fried whole or in wedges. Avoid extremely large potatoes which can be difficult to fry evenly. Shoot for smaller or medium sized potatoes around 6-8 ounces each.
Prepping the Potatoes for Frying
Start with potatoes that are washed and dried. Peel the potatoes if desired, though the skins can be left on for extra texture and nutrients. Next, cut the potatoes into your desired shape:
- Cubes – Dice the potatoes into 1/2 to 1 inch cubes. Cubes offer the most surface area for getting crispy.
- Wedges – Cut potatoes into long wedges. Wedges are great for bigger whole potatoes.
- Shoestrings or fries – For fries, cut potatoes into long 1/4 inch thick sticks.
Soak the cut potatoes in cool water for at least 30 minutes to remove excess starch. Drain and pat very dry with paper towels or a clean kitchen towel before frying. The drier the potatoes, the better they’ll brown.
Heating the Griddle
Getting the griddle to the ideal temperature is key for achieving perfectly fried potatoes. Follow these tips:
- Heat your griddle or grill to between 350°F and 375°F. This is the best range for crisp, golden potatoes.
- Use a griddle thermometer to monitor the temperature and make any adjustments needed.
- Let the griddle fully preheat before adding the potatoes. This ensures the potatoes don’t cool the surface when added.
- Clean and lightly oil the griddle surface to prevent sticking.
Frying the Potatoes
Once your griddle is hot and the potatoes are prepped, it’s time to fry! Follow these steps:
- In batches, spread the potatoes out evenly over the hot griddle. Don’t overcrowd the pan.
- Let the potatoes cook untouched for 5-7 minutes until the bottoms are deep golden brown.
- Flip and cook another 3-5 minutes until browned and fork tender.
- Transfer in batches to a paper towel lined platter to drain.
- Repeat with remaining potatoes, allowing the griddle to reheat between batches if needed.
Frying in smaller batches ensures the potatoes brown and cook through instead of steaming. Keep in mind thicker cuts like wedges may need a minute or two longer per side.
Seasoning Your Fried Potatoes
The possibilities are endless when it comes to seasoning and flavoring your fried potatoes! Here are some delicious ideas:
- Sea salt and cracked black pepper
- Onion powder, garlic powder, paprika, chili powder
- Spicy cajun seasoning
- Rosemary, sage, thyme
- Parmesan cheese
- Ranch seasoning
Season during the last 1-2 minutes of frying to allow the flavors to toast into the potatoes. You can also toss the drained potatoes with your desired herbs and spices right after frying. Fry some garlic cloves or rosemary sprigs right on the griddle along with the potatoes for infused flavor.
Serving Your Griddle Fried Potatoes
Your crispy griddle fried potatoes can be enjoyed in many ways:
- As a side dish – Season to your liking and enjoy alongside grilled meats, BBQ ribs, chicken, etc.
- In breakfast hash – Fry potatoes with onions, peppers, sausage, etc for a hearty breakfast.
- Over salad – Top fresh greens with still warm fried potatoes.
- As an appetizer – Fry fingerling potatoes whole and serve with dips like ranch or chimichurri.
- In tacos or burritos – Sprinkle fried potatoes over tacos, burritos or nachos.
No matter how you serve them, griddle fried potatoes make a delicious addition to any meal. They’re crispy, flavorful and so easy to make outside on the grill or griddle.
Tips for the Best Griddle Fried Potatoes
Follow these top tips for fried potato success:
- Dry the potato pieces very well before frying – excess moisture leads to steaming instead of browning.
- Don’t crowd the pan – cook in smaller batches for even frying.
- Allow the potatoes to cook undisturbed before flipping for better browning.
- Adjust the heat as needed to maintain the ideal 350-375°F temperature.
- Fry just until the potatoes are fork tender in the center – they’ll get crisper as they cool slightly.
- Toss the potatoes right out of the griddle with seasoning for maximum flavor impact.
Common Frying Mistakes
Watch out for these common frying errors:
- Potatoes are too wet – dry thoroughly after soaking and blot with towels.
- Griddle is overcrowded – cook smaller batches with space between pieces.
- Temperature is too low – allow griddle to fully preheat and stay around 350°F.
- Flipping too often – potatoes need several minutes undisturbed to brown.
- Cooking too long – potatoes can get dried out and bitter if overcooked.
- Seasoning too early – wait until last 1-2 minutes to add seasoning.
Cleaning Your Griddle after Frying
It’s important to properly clean and care for your griddle after frying up a batch of potatoes. Here’s how:
- Remove any large debris with a metal spatula while the griddle is still hot.
- Once cooled, scrape off any stuck on bits with a griddle scraper.
- Rinse the surface with hot water, using a non-metal bristle brush to remove any remaining residue.
- Dry the griddle thoroughly with paper towels or a clean towel.
- For extra shine, buff the surface with a thin coat of vegetable oil once dry.
Avoid any abrasive scouring pads or brushes which can damage the cooking surface over time. With regular cleaning and oiling, your outdoor griddle will be ready for many batches of fried potatoes to come!
Recipes for Griddle Fried Potatoes
Ready to fry up a batch of seasoned, crispy potatoes on your griddle? Try these tasty recipes:
Rosemary Garlic Griddle Fries
- 2 lbs russet potatoes, cut into 1/4 inch fries
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp chopped fresh rosemary
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- Soak cut potatoes 30 min, drain and dry thoroughly.
- Fry in batches at 350°F until browned and tender, about 5-7 min per side.
- Toss hot fries with garlic, rosemary, salt and pepper.
Chili Lime Griddle Potatoes
- 3 lbs Yukon gold potatoes, cut into 1/2 inch cubes
- 3 tbsp avocado oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- Zest and juice of 2 limes
- 1/4 cup chopped cilantro
- Salt to taste
- Soak potatoes 30 min, drain and dry well.
- Fry in batches at 375°F, 6-8 min per side until browned.
- Toss hot potatoes with remaining ingredients.
Crispy Ranch Griddle Potatoes
- 2 lbs red potatoes, cut into wedges
- 3 tbsp vegetable oil
- 2 tbsp ranch seasoning
- 1/4 cup grated Parmesan
- Soak potatoes 30 min, drain and dry thoroughly.
- Fry wedges at 350°F for 10-12 min per side until tender.
- Toss hot potatoes with ranch seasoning and Parmesan.
Get creative with seasoning combinations and cuts to personalize your fried potato recipe!
FAQs
What kind of oil should I use to fry potatoes on a griddle?
The best oils for frying potatoes on a griddle are those with high smoke points and neutral flavors like vegetable, canola, avocado, peanut or sunflower oil. Avoid unrefined oils like olive oil which can burn.
How can I tell when the griddle is at the right frying temperature?
Use a griddle thermometer to monitor the temperature, aiming for 350-375°F. Test the heat by sprinkling a few drops of water on the surface – if they sizzle and evaporate quickly, it’s ready for frying.
Should I flip the potatoes often while frying?
It’s best to allow the potatoes to cook undisturbed for the first 5-7 minutes before flipping. Frequent flipping will prevent them from getting crispy and browned. Only flip once halfway through cooking.
My potatoes are getting black spots – what am I doing wrong?
Dark spots are usually a sign the griddle temperature is too high. Try lowering the heat to 325-350°F. Also, don’t overload the griddle, and make sure potatoes are dry before cooking.
Can I fry potatoes on a gas grill instead?
Yes, a gas grill can work just as well as a griddle! You’ll want to use a lower direct heat around 375°F. Fry the potatoes on the bare grates rather than on a skillet.
Conclusion
Frying potatoes on an outdoor griddle is one of the most flavorful ways to cook this backyard favorite. Allowing the potatoes to cook low and slow in the evenly distributed heat of the griddle results in the perfect balance of crisp exterior and fluffy interior. Whether cut into cubes, wedges, or fries, a batch of griddle fried potatoes makes the ideal companion for any grilled or BBQ meal. With the right prep, seasoning, and cooking technique, you can enjoy restaurant-quality fried potatoes from the comfort of your own patio or deck any time. Don’t be afraid to get creative with unique potato shapes, herbs, and spice blends until you find your signature style.