Start by washing and peeling the russet potatoes. Ensure they are clean as the skin can have dirt that you don’t want on your fries.

Slice the potatoes into even strips, about ¼ inch thick for uniform cooking.

For an extra crispy finish, soak the cut potatoes in cold water for approximately 30 minutes to remove excess starch.

After soaking, drain and thoroughly dry the potato strips with a clean towel. Toss them in a large bowl with olive oil, salt, pepper, and any optional seasonings.

Preheat your Blackstone griddle to medium-high, ensuring it reaches a temperature of about 350°F.

Spread the seasoned fries evenly on the grill surface and cook for about 10-15 minutes, stirring occasionally until golden brown and crispy.

Remove from heat and give the fries a final sprinkle of salt or any additional toppings if desired. Serve hot with your favorite dipping sauces.