Ingredients:

  • 2 lbs Russet potatoes, cubed into 1-inch pieces
  • 2 tbsp Avocado oil
  • 1 tbsp Unsalted butter
  • 1 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 1 tsp Garlic powder
  • 0.5 tsp Smoked paprika
  • 1 cup Sharp cheddar cheese, freshly shredded
  • 6 slices Thick-cut bacon, cooked and crumbled
  • 0.5 cup Sour cream
  • 3 tbsp Fresh chives, thinly sliced

Instructions:

  1. Par cook the spuds. Place your 1 inch cubed potatoes in a microwave safe bowl with a small splash of water. Cover it tightly and microwave for 5 to 7 minutes until they are fork tender but not falling apart.
  2. Dry them thoroughly. Drain any excess water and spread the potatoes on a tray lined with paper towels. Pat them bone dry. Note: Any lingering moisture will cause the potatoes to steam rather than sear on the griddle.
  3. Heat the griddle. Preheat your Blackstone to medium high heat, aiming for approximately 400°F. You want to see a slight shimmer in the air above the surface.
  4. Oil the surface. Spread the 2 tablespoons of avocado oil across the cooking zone using your spatula to ensure an even coating.
  5. Initial sear. Arrange the potatoes in a single layer. Let them sear undisturbed for 4 to 5 minutes until a deep golden crust forms on the bottom.
  6. The big flip. Use your spatulas to flip and toss the potatoes. Continue cooking for another 3 to 4 minutes until all sides are crispy and brown.
  7. Season and butter. Group the potatoes into a tight pile. Add the tablespoon of butter, sea salt, pepper, garlic powder, and smoked paprika. Toss quickly to coat every piece.
  8. Load them up. Sprinkle the freshly shredded cheddar and crumbled bacon over the top of the potato pile.
  9. The melt phase. Place a basting cover over the pile for 1 minute until the cheese is bubbling and molten.
  10. Garnish and serve. Remove the potatoes from the griddle. Top with dollops of sour cream and a sprinkle of fresh chives before serving immediately.