Cowboy Butter Potatoes on the Blackstone Griddle -- Secret ingredient for griddle potatoes!

Cut the potatoes into halves or quarters depending on their size; leave small ones whole.

Coat the cut potatoes lightly with flour for texture.

Slice a large sweet Vidalia onion and set it aside.

Heat the Big Horn infrared steak grill.

Add tallow to the griddle, allowing it to melt and coat the surface.

Place the potatoes cut side down on the griddle to get a good crust.

Add the onions into the nooks and crannies of the potatoes as they fry.

Prepare the cowboy butter by adding a small stick of butter to a pan.

Dice a shallot and mince or thinly slice garlic; add to the butter.

Add red pepper flakes to the butter mixture early to release their flavor.

Cook the garlic until soft, about 5 minutes, stirring occasionally.

Once garlic is tender, add Dijon mustard, smoked paprika, Worcestershire sauce, and horseradish to the pan.

Squeeze in the juice of half a lemon and mix everything together.

Nestle the potatoes and onions into a cooler spot on the griddle to steam slightly.

Chop chives and add them to the mixture; they are optional but recommended.

Transfer the hot potatoes into a large bowl and pour the butter mixture over them.

Toss the potatoes in the butter mixture while they are still hot.

Garnish with a handful of chopped parsley for color.

Equipment Needed

Spice Level:

Allergens