Want to make some awesome potatoes on the Blackstone griddle? It doesn’t get much better than these bacon cheddar potato wedges with a simple homemade restaurant-style ranch dressing! A wife approved and requested griddle recipe!
Ever since we had the bacon cheese fries at Texas Roadhouse a few weeks ago, my wife has been craving them. And that’s totally out of character for her.
So when she gives me free reign to cook carbs, I’ve got to go for it.
The appetizer that she devoured at the restaurant came with thick cut steak fries, so I decided to make a similar version with potato wedges on the griddle, and they turned out fantastic! Although I must say, I don’t know which she liked more… the actual griddle potatoes or the homemade ranch dressing that I whipped up to go with them.
*By the way, if you want to skip a few steps and make frozen french fries on the griddle, then check out this post: Easy Loaded Cheese Fries on the Griddle (with Frozen French Fries)!
Here’s how to make these easy potato wedges with bacon and cheese on the Blackstone griddle:
Ingredients for Potato Wedges on the Griddle
Here are some notes on the ingredients for making these awesome and easy potato wedges on the griddle or flat top grill:
We used regular russet baking potatoes, which I find are best for making potato wedges because they typically have a longer shape. Look for potatoes that are more even in size so that your wedges cook up in the same amount of time.
We topped our cheese and bacon potato wedges on the Blackstone with chopped, crispy bacon and freshly grated sharp cheddar cheese. Sometimes I don’t mind using prepackaged shredded cheese, but for this particular Blackstone griddle recipe, it’s really best to grate your own.
Here are some additional topping options for your potato wedges:
- sliced green onions
- diced jalapenos
- leftover pulled pork
- sour cream
- barbecue sauce
The Homemade Ranch Dressing
One of our favorite parts of the Texas Roadhouse bacon cheese fries was dipping them in their should-come-with-a-warning-label addictive ranch dressing. So I tried to create my own homemade ranch, too. We’ve probably tried every store-bought ranch dressing available to man, but none of them are as good as the dressings that you get at an actual restaurant.
*By the way, if anyone has a hookup for an actual restaurant ranch dressing recipe, email me or leave me a comment down below!
But these are the ingredients that we used in our homemade ranch salad dressing, or in this case, fry sauce:
- full-fat sour cream
- garlic powder
- dried dill weed
- dried parsley
- onion powder
- lemon juice
- salt and pepper
- prepared horseradish (optional – but gives it a nice little kick)
How to Make Cheesy Potato Wedges on the Blackstone
Forewarning… These potato wedges on the Blackstone do take a bit longer to cook than most other griddle recipes, because it takes longer to shallow fry and crisp up the potatoes on the griddle versus in a deep fryer. But these awesome griddle appetizers are fantastic and well worth the wait!
Here’s how to make my wife’s favorite potato wedges with cheese and bacon:
Step 1: Cut and parboil the baking potatoes.
To help the potatoes along on the griddle, you’ll want to parboil them first.
Simply cut your baking potatoes in half lengthwise, and then cut each half into thirds so that you have 6 spear-shaped slices per potato.
Then, boil the raw potato wedges for about 7-8 minutes, depending on the size of your potatoes, or until they are partially cooked. You don’t want to over cook them at this stage, because the potatoes will have to be on the griddle for a while to get nice and crispy. If you boil them for too long, then while they’re on the flat top grill, the potatoes will finish cooking on the inside before they have a chance to crisp up on the outside.
After the potatoes are parboiled, transfer them to a cooling rack so that they can dry a bit.
Here’s what your potato wedges should look like at this point:
Step 2: Dust the potato wedges with corn starch and seasoning.
Once your potato wedges have cooled and dried, transfer them to a large bowl and dust them with a small bit of corn starch. The corn starch helps create a crispier potato on the griddle (and it works for other foods like chicken wings too).
Toss the potatoes around a bit so that they are coated evenly, and then sprinkle them with seasoned salt or your favorite french fry seasoning like this:
Step 3: Cook the bacon and potatoes on the Blackstone.
Next, chop up some bacon and cook it on the griddle until crispy. I chose to cook the bacon first so that I could take advantage of the leftover bacon grease when frying the potato wedges.
Once the bacon is cooked to your desired doneness, transfer it to some paper towels so that the excess grease can drain off. Then, use your spatula to evenly distribute the residual bacon grease across the griddle surface where you will be cooking the potato wedges.
Add a bit of your favorite cooking oil to the bacon grease, and gently lay your potato wedges down on the griddle like this:
Allow the Blackstone potatoes to cook on the first side until they’re golden brown and delicious, and then rotate all of the wedges to the next side to continue cooking.
Immediately after flipping the potatoes to the second side, go ahead and sprinkle with additional seasoning while the exposed side is still wet from the oil. This will help your seasoning stick to the wedges. And remember, potatoes are naturally very bland, so they can handle a pretty heavy does of seasoning.
Your griddle potato wedges are done when they’re cooked through and nicely crispy and golden brown on the outside.
*NOTE – These potato wedges definitely took longer to cook than expected… Typically griddle cooking goes very quickly. But these potatoes on the griddle took about 10-12 minutes to cook on the first side and then about 6-8 minutes to cook on the second side.
Step 4: Add cheese and bacon to the potatoes and dome.
When the griddle potato wedges are cooked through and crispy, it’s time to add the cheese and cooked bacon.
I chose to transfer my potatoes to this Lodge Cast Iron Round Griddle first, because I thought that it would make it easier to remove the cheesy potatoes from the griddle when they were done. But you can definitely just push your potato wedges together and add the freshly grated cheese and bacon directly to the wedges on top of the griddle surface also.
Then, add a bit of water around the outside of the potato wedges to create some steam (you don’t want to squirt the actual potatoes with the water or they’ll get soggy), and cover with a melting dome.
*You can see my favorite two piece melting dome and all of my must-have griddle accessories here: 6 Flat Top Grill Accessories You Must Have for Your Outdoor Griddle
Then, when the cheese is fully melted, your potato wedges on the Blackstone are done!
Serve with the simple homemade ranch dressing for one amazing griddle appetizer or even a not-so-light lunch!
And be sure to check out some of my wife’s other favorite griddle appetizers:
- Smashed Barbecue Potato Skins – Easy Blackstone Griddle Recipe – These are seriously fantastic! Use store-bought or leftover pulled pork to make them even easier.
- Fried Pickle Spears on the Flat Top Grill (Easy Griddle Appetizers)
- Chicken Wings on a Blackstone Griddle – Buffalo, Asian, & Parmesan Garlic
Cheesy Bacon Potato Wedges Blackstone Recipe
Want to add this to your list of Blackstone griddle recipes to try? Feel free to print out the recipe card down below:
Bacon Cheese Potato Wedges on the Griddle (with Homemade Ranch Dressing)
- 3 medium russet potatoes washed and cut into 6 long spears each
- 1 tbsp corn starch
- seasoned salt or your favorite fry seasoning
- 8 oz sharp cheddar cheese freshly grated
- 8 oz bacon chopped
- 1-2 chopped green onions for garnish
For the Ranch Dressing:
- ½ cup buttermilk
- ¾ cup full-fat sour cream
- ½ cup mayonnaise
- 1 tsp garlic powder
- 1 tsp dried dill weed
- 1 tsp onion powder
- 1 tsp lemon juice
- ½ tsp dried parsley
- ¼-½ tsp salt
- fresh cracked black pepper
- 2 tbsp prepared horseradish optional
- Add all ranch dressing ingredients to a medium bowl. Mix well. Cover and refrigerate for at least 2 hours.
- Parboil potato wedges. Right before potatoes are fork tender, remove them from the water and transfer them to a baking sheet with a wire cooling rack to cool and dry.
- Preheat griddle on low until it reaches about 375 degrees F.
- Cook the chopped bacon on the griddle until it is crispy and done to your liking. Then transfer to a paper towel to drain. Set to the side.
- When potato wedges are cooled and dried, add them to a large bowl. Sprinkle with 1 tablespoon of cornstarch and toss to coat. Then sprinkle with seasoned salt and/or your favorite french fry seasoning. Toss to coat.
- Use your spatula to spread the leftover bacon grease around the griddle surface. Add about 1 tablespoon of your favorite cooking oil to the bacon grease if necessary. Place the potato wedges down on the griddle not touching, so that the first flesh side is in contact with the griddle surface. Allow to cook on the first side for about 8-12 minutes, or until the first side is golden brown and crispy.
- Flip potato wedges to the next flesh side and immediately sprinkle with more seasoned salt or fry seasoning. Continue to cook on the second side until potatoes are golden brown and crispy, about 6-8 minutes. Taste for doneness and seasoning.
- Move the potato wedges together on the griddle and sprinkle on shredded cheese and cooked bacon. Place a melting dome over the potatoes so the cheese will melt. *If needed, squirt a small amount of water around the outside of the potatoes to create steam, and then dome them to help speed up the melting process.
- When cheese is melted, transfer the bacon cheese potato wedges to a serving plate. Sprinkle with chopped green onions. Serve warm with ranch dressing for dipping.
- Feel free to add your favorite cheese fry toppings like diced jalapeños, sour cream, hot sauce, etc.
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