Bacon Fat Yukon Gold Potato Stack on the Blackstone

Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 25-35 minutes
Ingredients:
2 lbs Yukon Gold potatoes, peeled and very thinly sliced (about 1/16 inch thick) – a mandoline is highly recommended for uniformity.
1/4 cup bacon fat (reserved from cooking bacon, or rendered from a few strips)
1/4 cup unsalted butter, melted
1 large shallot, very thinly sliced or finely minced
2 cloves garlic, minced
1/2 cup grated Parmesan cheese (optional, but highly recommended for extra crispness and flavor)
1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
1/2 teaspoon fresh thyme, minced (or 1/4 teaspoon dried)
Salt and freshly ground black pepper to taste
Optional garnishes: fresh chopped chives, extra crispy bacon bits
Equipment:
Blackstone Griddle
Spatula(s)
Large mixing bowl
Mandoline slicer (highly recommended)
Instructions:
Prepare the Potatoes:
If you haven’t already, cook a few strips of bacon on your Blackstone and reserve the rendered fat.
Peel the Yukon Gold potatoes. Using a mandoline, slice them as thinly and uniformly as possible, about 1/16 inch thick. This is crucial for even cooking and crispy layers.
Place the sliced potatoes in a large bowl.
Flavor the Potatoes:
In a small bowl, combine the melted bacon fat and melted butter.
Add the minced shallot, minced garlic, Parmesan cheese (if using), minced rosemary, and minced thyme to the potatoes.
Pour the bacon fat and butter mixture over the potatoes.
Season generously with salt and freshly ground black pepper.
Using your hands, gently toss the potatoes until every slice is evenly coated with the fat, herbs, and seasonings. The goal is to separate the slices and ensure they are well-seasoned.
Heat the Blackstone:
Preheat your Blackstone griddle to medium-low heat. You want it hot enough to crisp, but not so hot that it burns the potatoes before they cook through. If your griddle has multiple burners, you can set one section to medium-low and another to low for resting or finishing.
Form the Stacks:
Take small handfuls of the seasoned potato slices and gently press them together to form stacks or patties, about 3-4 inches in diameter and 1 inch thick. Don’t press them too tightly, as you want some air pockets for crisping.
You can make individual servings, or create larger stacks that can be cut later.
Cook on the Blackstone:
Carefully place the potato stacks directly onto the preheated griddle. Leave some space between them.
Cook for 10-15 minutes on the first side, or until deeply golden brown and crispy. You might need to adjust the heat as you go to prevent burning. Use a spatula to peek underneath.
Once golden, carefully flip each potato stack.
Continue to cook for another 10-15 minutes on the second side, or until deeply golden brown and the potatoes are tender when pierced with a fork. If you’re unsure if they’re cooked through, you can cover them with a dome for the last few minutes to help steam them, then remove the dome to re-crisp.