Twice Cooked Griddle Baked Potatoes



  • 6 Russet Potatoes (cut into 1/2" slices)
  • 2 Tablespoons of Olive Oil
  • 2 Teaspoons of Fresh Ground Black Pepper
  • 2 1/2 Teaspoons of Garlic Powder
  • 2 Teaspoons of Dried Rosemary
  • Salt to Taste


  1. In a large pot, boil sliced potatoes until fork tender (about 10 minutes). This can be done on a range top or Blackstone griddle.

  2. Transfer potatoes from water into a large bowl. Add olive oil, black pepper, garlic powder, rosemary, and salt. Toss until potatoes are evenly coated.

  3. Heat your griddle to high heat and coat with a very thin layer of olive oil or butter.

  4. Add potatoes to griddle and cook approximately 5-6 minutes each side or until crispy, light brown crust coats the outside of the potato slices.

  5. Remove from heat and serve.