18 Crispy Blackstone Potato Recipes Delicious

Craving something crispy, comforting, and utterly delicious? Look no further! Our roundup of 18 Crispy Blackstone Potato Recipes is here to transform your mealtime into a flavor-packed adventure. Whether you’re after quick weeknight dinners or seasonal favorites that never disappoint, these recipes promise to delight your taste buds and keep you coming back for more. Dive in and discover your next potato obsession!

Blackstone Garlic Parmesan Potatoes

Viral for a reason, these Blackstone Garlic Parmesan Potatoes are your next obsession. Crispy, cheesy, and packed with flavor, they’re a side dish that steals the show.

Ingredients

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F.
2. Toss halved baby potatoes with olive oil, minced garlic, salt, and black pepper in a large bowl.
3. Spread potatoes evenly on the griddle. Cook for 10 minutes without stirring to get a crispy exterior.
4. Flip potatoes and cook for another 10 minutes, or until golden and fork-tender.
5. Sprinkle grated Parmesan cheese over the potatoes during the last 2 minutes of cooking, allowing it to melt slightly.
6. Remove from heat and garnish with fresh parsley before serving.

These potatoes boast a perfect crunch outside with a soft, fluffy inside. The garlic and Parmesan create a savory depth, while the parsley adds a fresh contrast. Serve them alongside grilled meats or as a hearty breakfast hash base.

Blackstone Loaded Potato Skins

Here’s how to make Blackstone Loaded Potato Skins that’ll steal the show at any gathering. Hack into crispy, cheesy perfection with this no-fuss recipe.

Ingredients

• 4 large russet potatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, chopped
• 1/4 cup green onions, sliced
• 1/2 cup sour cream

Instructions

1. Preheat your Blackstone griddle to 400°F.
2. Wash and dry the potatoes thoroughly. Pierce each potato several times with a fork.
3. Rub the potatoes with olive oil and sprinkle with salt and pepper.
4. Place the potatoes on the griddle and cook for 45 minutes, turning every 15 minutes, until the skins are crispy and the insides are tender.
5. Let the potatoes cool for 10 minutes, then slice each in half lengthwise.
6. Scoop out the insides, leaving a 1/4-inch thick shell.
7. Increase the griddle temperature to 450°F.
8. Place the potato skins back on the griddle, skin side down, and cook for 5 minutes to crisp further.
9. Flip the skins, fill each with cheddar cheese and bacon, and cook for another 3 minutes until the cheese melts.
10. Remove from the griddle, top with green onions and a dollop of sour cream.

Zesty and loaded with flavor, these potato skins boast a crispy exterior with a melt-in-your-mouth cheesy center. Serve them straight off the griddle for that irresistible sizzle.

Blackstone Cheesy Bacon Potatoes

Get ready to level up your side dish game with these insanely delicious Blackstone Cheesy Bacon Potatoes. Crispy, cheesy, and loaded with bacon, they’re the ultimate crowd-pleaser.

Ingredients

• 4 cups diced potatoes
• 6 slices bacon, chopped
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup chopped green onions

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F.
2. Spread 2 tbsp olive oil evenly across the griddle surface.
3. Add 4 cups diced potatoes in a single layer. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
4. Cook for 10 minutes, flipping occasionally, until potatoes are golden and crispy.
5. Push potatoes to one side of the griddle. Add 6 slices chopped bacon to the other side.
6. Cook bacon for 5 minutes, stirring occasionally, until crispy.
7. Mix bacon with potatoes. Sprinkle 1 cup shredded cheddar cheese over the top.
8. Cover with a lid or aluminum foil for 2 minutes to melt the cheese.
9. Garnish with 1/4 cup chopped green onions before serving.

Bold flavors and textures make this dish a standout. The crispy potatoes and melted cheese pair perfectly with the smoky bacon. Try serving it with a dollop of sour cream or alongside your favorite grilled meats for a meal that’s sure to impress.

Blackstone Herb Roasted Potatoes

Kickstart your meal prep with these crispy, golden Blackstone Herb Roasted Potatoes—perfect for flipping your breakfast game or elevating dinner sides in minutes.

Ingredients

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F).
2. In a large bowl, toss halved baby potatoes with olive oil until evenly coated.
3. Sprinkle garlic powder, dried rosemary, dried thyme, salt, and black pepper over the potatoes. Toss to coat evenly. Tip: For extra flavor, let the potatoes marinate for 10 minutes before cooking.
4. Spread the potatoes in a single layer on the preheated griddle. Tip: Avoid overcrowding to ensure each piece gets crispy.
5. Cook for 10 minutes without stirring to allow the bottoms to crisp up.
6. Flip the potatoes and cook for another 10 minutes, or until golden brown and fork-tender. Tip: Use a spatula to scrape up any crispy bits for added texture.
7. Remove from the griddle and serve immediately.

Now, these potatoes boast a crispy exterior with a fluffy inside, bursting with herby goodness. Try serving them alongside a creamy aioli or tossing them into a breakfast hash for a hearty start to your day.

Blackstone Spicy Cajun Potatoes

Kick off your meal prep with these fiery Blackstone Spicy Cajun Potatoes that pack a punch! Perfectly crispy on the outside, tender on the inside, and loaded with bold Cajun flavors that’ll have you coming back for more.

Ingredients

• 2 lbs russet potatoes, cubed
• 3 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F).
2. In a large bowl, toss the cubed potatoes with olive oil until evenly coated.
3. Sprinkle Cajun seasoning, garlic powder, onion powder, salt, and black pepper over the potatoes. Toss to coat evenly.
4. Spread the potatoes in a single layer on the griddle. Cook for 10 minutes without stirring to allow the bottoms to crisp.
5. Flip the potatoes and cook for another 10 minutes, or until golden brown and crispy on all sides.
6. Remove from the griddle and sprinkle with fresh parsley before serving.

Best served hot off the griddle, these potatoes boast a smoky, spicy kick with a satisfying crunch. Try topping them with a dollop of sour cream or a sprinkle of shredded cheese for an extra indulgent twist.

Blackstone Breakfast Potatoes with Eggs

Let’s kickstart your morning with crispy, golden Blackstone breakfast potatoes topped with perfectly fried eggs. This no-fuss, hearty dish is your ticket to a satisfying breakfast that’s ready in minutes.

Ingredients

• 2 cups diced potatoes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 4 large eggs

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F).
2. Toss the diced potatoes with olive oil, salt, black pepper, garlic powder, and paprika in a large bowl.
3. Spread the potatoes evenly on the griddle. Cook for 10 minutes, flipping halfway, until crispy and golden.
4. Push the potatoes to one side of the griddle. Crack the eggs onto the other side.
5. Cook the eggs for 3 minutes for sunny-side up, or flip and cook for an additional 2 minutes for over-easy.
6. Serve the potatoes topped with the eggs immediately.

Outstandingly crispy on the outside and fluffy inside, these potatoes pair beautifully with the runny yolk of the eggs. Try serving with a dash of hot sauce or alongside avocado slices for an extra kick.

Blackstone Smashed Potatoes with Sour Cream

Make your taste buds dance with these crispy-on-the-outside, fluffy-on-the-inside Blackstone Smashed Potatoes. Top with cool sour cream for the ultimate bite.

Ingredients

• 2 lbs small potatoes
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sour cream

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F.
2. Boil potatoes in salted water until fork-tender, about 15 minutes. Tip: Don’t overcook; they should hold their shape.
3. Drain potatoes and let them cool slightly. Tip: Cooling helps them crisp up better on the griddle.
4. Place potatoes on the griddle, leaving space between each. Smash each potato with a spatula to about 1/2 inch thickness.
5. Drizzle olive oil over each potato and season with salt and pepper.
6. Cook for 5-7 minutes until the bottoms are golden and crispy. Flip and cook another 5-7 minutes. Tip: Press down lightly to ensure even crisping.
7. Remove from griddle and serve immediately with a dollop of sour cream.

Flaky edges give way to a tender center, while the sour cream adds a tangy contrast. Try stacking them high for a shareable appetizer or pairing with grilled meats for a hearty meal.

Blackstone Potato Wedges with Ranch

Elevate your snack game with these crispy Blackstone Potato Wedges, dunked in creamy ranch—perfect for those who crave crunch with every bite.

Ingredients

• 4 medium russet potatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup ranch dressing

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F).
2. Wash and dry the potatoes thoroughly, then cut each into 8 wedges.
3. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
4. Place the wedges on the griddle in a single layer, ensuring they don’t overlap for even cooking.
5. Cook for 10 minutes, then flip each wedge using tongs for uniform crispiness.
6. Continue cooking for another 10 minutes or until the wedges are golden brown and fork-tender.
7. Transfer the wedges to a serving plate and serve immediately with ranch dressing on the side.

Dig into these golden wedges for a satisfying crunch outside and fluffy inside. Try sprinkling with grated Parmesan or dipping in spicy sriracha ranch for an extra kick.

Blackstone Sweet Potato Hash

Zesty mornings call for something hearty and sweet—enter this Blackstone Sweet Potato Hash. Crisp, caramelized, and packed with flavor, it’s the ultimate breakfast game-changer.

Ingredients

• 2 cups diced sweet potatoes
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 eggs

Instructions

1. Preheat your Blackstone griddle to 375°F.
2. Toss sweet potatoes with olive oil, salt, black pepper, and smoked paprika in a bowl.
3. Spread the sweet potatoes evenly on the griddle. Cook for 10 minutes, flipping halfway, until golden and tender.
4. Add diced onion and bell pepper to the griddle. Cook for 5 minutes, stirring occasionally, until vegetables are soft.
5. Push the hash to one side of the griddle. Crack eggs onto the other side. Cook for 3 minutes for runny yolks or 5 minutes for firm.
6. Serve the hash topped with the eggs. Tip: For extra crispiness, press the hash down with a spatula during cooking. Tip: Customize with avocado or hot sauce. Tip: Keep the griddle at a consistent temperature to avoid burning.

Whip up this hash for a meal that’s irresistibly crispy on the outside, tender inside, with a smoky-sweet kick. Try serving it over a bed of greens for a brunch twist or alongside crispy bacon for extra indulgence.

Blackstone Potato and Onion Foil Packets

Yo, these Blackstone Potato and Onion Foil Packets are your next grill obsession. Crispy, smoky, and stupid easy—just chop, season, and let the grill do its magic.

Ingredients

– 2 cups diced potatoes
– 1 cup sliced onions
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1/2 tsp paprika

Instructions

1. Preheat your Blackstone grill to medium-high heat (400°F).
2. In a large bowl, combine 2 cups diced potatoes, 1 cup sliced onions, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Toss until evenly coated.
3. Tear off a large piece of heavy-duty aluminum foil and spoon the potato mixture onto the center.
4. Fold the foil over the mixture and crimp the edges tightly to seal, creating a packet.
5. Place the foil packet on the preheated grill and cook for 20 minutes.
6. Carefully flip the packet and cook for an additional 15 minutes, or until the potatoes are tender and slightly crispy.
7. Remove the packet from the grill and let it sit for 5 minutes before opening to avoid steam burns.
8. Serve directly from the foil for easy cleanup, or transfer to a plate for a more polished presentation.
Mouthwatering and packed with flavor, these foil packets deliver a perfect mix of crispy edges and tender centers. Try topping with a dollop of sour cream or a sprinkle of fresh herbs for an extra kick.

Blackstone Scalloped Potatoes

Let’s dive straight into these creamy, cheesy layers that’ll steal the spotlight at any BBQ. Blackstone griddles turn ordinary scalloped potatoes into a crispy-edged, tender-centered masterpiece.

Ingredients

• 4 cups thinly sliced Yukon Gold potatoes
• 2 cups heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your Blackstone griddle to medium heat (350°F).
2. Melt 2 tbsp unsalted butter on the griddle, then sauté 1 tbsp minced garlic until fragrant (about 30 seconds).
3. Arrange 4 cups thinly sliced Yukon Gold potatoes in a single layer on the griddle. Tip: Overlapping slices slightly ensures even cooking.
4. Pour 2 cups heavy cream evenly over the potatoes, then sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg.
5. Cover with a lid or aluminum foil and cook for 20 minutes. Tip: Check halfway to ensure the cream is bubbling gently, not boiling.
6. Remove the cover, sprinkle 1 cup shredded cheddar cheese and 1/2 cup grated Parmesan cheese on top.
7. Cook uncovered for another 10 minutes, or until the cheese is golden and bubbly. Tip: For extra crispiness, let it sit for 2 minutes off the heat before serving.

Nothing beats the contrast of crispy cheese topping and soft, creamy potatoes underneath. Serve these straight from the griddle for a rustic family-style meal, or pair with a sharp arugula salad to cut through the richness.

Blackstone Potato Pancakes

Yield to crispy, golden perfection with these Blackstone Potato Pancakes—your breakfast game just leveled up.

Ingredients

• 2 cups shredded potatoes
• 1/4 cup finely chopped onion
• 1 large egg, beaten
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. Preheat your Blackstone griddle to 375°F over medium-high heat.
2. In a large bowl, combine shredded potatoes, chopped onion, beaten egg, flour, salt, and black pepper. Mix until well incorporated.
3. Drizzle vegetable oil onto the griddle, spreading it evenly with a spatula.
4. Using a 1/4 cup measure, scoop the potato mixture onto the griddle, flattening each scoop into a 1/2-inch thick pancake. Tip: Leave space between pancakes for easy flipping.
5. Cook for 4-5 minutes until the edges are golden brown and crispy. Tip: Resist the urge to flip early—wait for that perfect crust.
6. Carefully flip each pancake and cook for an additional 4-5 minutes on the other side.
7. Transfer to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a 200°F oven if serving later.

Flaky on the outside, tender on the inside, these pancakes are a textural dream. Serve them stacked high with a dollop of sour cream or alongside your favorite breakfast proteins for a meal that’s anything but basic.

Blackstone Mashed Potato Bowls

Kickstart your meal prep with these Blackstone Mashed Potato Bowls—creamy, hearty, and packed with flavor. Perfect for those who crave comfort with a twist.

Ingredients

• 2 cups mashed potatoes
• 1 tbsp olive oil
• 1 cup diced chicken breast
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped green onions
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a Blackstone griddle over medium heat (350°F).
2. Add diced chicken breast, season with salt and black pepper, and cook for 5-7 minutes until golden brown. Tip: Ensure the chicken is evenly diced for uniform cooking.
3. Spread mashed potatoes evenly on the griddle, creating a thick layer. Cook for 3 minutes without stirring to let the bottom crisp slightly.
4. Top the mashed potatoes with cooked chicken, shredded cheddar cheese, and chopped green onions. Cover with a lid for 2 minutes to melt the cheese. Tip: Use a lid to trap heat and melt the cheese faster.
5. Dollop sour cream over the top before serving. Tip: For extra flavor, mix a pinch of garlic powder into the sour cream.

Hearty and satisfying, these bowls offer a delightful contrast between the crispy potato base and the creamy toppings. Serve them straight from the griddle for a fun, interactive meal.

Blackstone Grilled Potato Salad

Outshine every picnic side with this smoky, charred Blackstone Grilled Potato Salad. It’s crispy, creamy, and packed with flavor—no mayo needed.

Ingredients

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 cup chopped fresh dill
• 1/4 cup chopped green onions

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F).
2. Toss halved baby potatoes with olive oil, salt, and black pepper in a large bowl.
3. Spread potatoes evenly on the griddle. Cook for 15 minutes, flipping halfway, until golden and crispy.
4. While potatoes cook, whisk together sour cream, Dijon mustard, and apple cider vinegar in a small bowl.
5. Transfer grilled potatoes to a large mixing bowl. Let cool for 5 minutes.
6. Pour the dressing over the potatoes. Add chopped dill and green onions. Gently toss to combine.
7. Serve immediately or chill for 1 hour to let flavors meld.

Forget boring potato salad—this version brings a smoky crunch and tangy zip. Perfect alongside grilled meats or as a standout dish at your next BBQ.

Blackstone Potato and Sausage Skillet

Bold flavors and easy prep make this skillet a weeknight hero. Crispy potatoes, savory sausage, and melty cheese come together in one pan—minimal cleanup, maximum satisfaction.

Ingredients

• 2 tbsp olive oil
• 1 lb breakfast sausage, casings removed
• 4 cups potatoes, diced into 1/2-inch pieces
• 1/2 cup onion, diced
• 1/2 cup bell pepper, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cheddar cheese, shredded
• 2 tbsp green onions, sliced

Instructions

1. Heat olive oil in a Blackstone griddle or large skillet over medium-high heat (375°F).
2. Add sausage, breaking it apart with a spatula. Cook for 5 minutes until browned.
3. Add potatoes, onion, and bell pepper. Season with salt and black pepper. Cook for 15 minutes, stirring occasionally, until potatoes are golden and tender.
4. Sprinkle cheddar cheese evenly over the top. Cover and let melt for 2 minutes.
5. Garnish with green onions before serving.

Kitchen tip: For extra crispiness, press the potatoes down with the spatula during cooking. Serve straight from the skillet for a rustic presentation, or top with a fried egg for a hearty breakfast twist.

Blackstone Hasselback Potatoes

Elevate your potato game with these crispy, golden Blackstone Hasselback Potatoes—perfect for flipping your next BBQ side into the spotlight.

Ingredients

• 4 medium russet potatoes
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp melted butter
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your Blackstone griddle to medium-high heat (about 375°F).
2. Wash and dry the potatoes thoroughly. Make thin slices across each potato, stopping about 1/4 inch from the bottom to keep them intact.
3. Brush the potatoes all over with olive oil, ensuring it gets between the slices. Season with salt and pepper.
4. Place the potatoes on the griddle, cut side down. Cook for 10 minutes, then flip and cook for another 10 minutes until the edges start to crisp.
5. Drizzle the melted butter over the potatoes, making sure it seeps into the slices. Sprinkle with Parmesan cheese.
6. Cover the griddle with a lid or aluminum foil and cook for an additional 5 minutes, or until the cheese is melted and the potatoes are tender.
7. Garnish with chopped parsley before serving.

Crispy on the outside, tender on the inside, these Hasselback potatoes are a showstopper. Serve them alongside a dollop of sour cream or a sprinkle of crispy bacon bits for an extra flavor punch.

Blackstone Potato and Cheese Casserole

Boldly transform your breakfast game with this crispy, cheesy masterpiece that’s as easy as it is irresistible. Perfect for feeding a crowd or meal prepping like a pro.

Ingredients

• 4 cups shredded potatoes
• 2 cups shredded cheddar cheese
• 1/2 cup diced onions
• 1/4 cup melted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your Blackstone griddle to 375°F.
2. Spread the shredded potatoes evenly on the griddle. Let them cook for 5 minutes without stirring to get a crispy bottom.
3. Flip the potatoes and add the diced onions. Cook for another 5 minutes until the onions are translucent.
4. Sprinkle the salt, black pepper, and garlic powder over the potatoes and onions. Stir to combine.
5. Drizzle the melted butter over the potato mixture. Stir well to ensure everything is evenly coated.
6. Spread the mixture out flat and sprinkle the shredded cheddar cheese on top. Cover with a lid for 2 minutes to melt the cheese.
7. Remove from heat and let it sit for 1 minute before serving.

Now you’ve got a dish that’s all about the contrast—crispy edges with a gooey, cheesy center. Serve it straight from the griddle for that authentic outdoor cooking vibe or pair with a dollop of sour cream for extra richness.

Blackstone Roasted Potatoes with Rosemary

Absolutely nobody does crispy, golden potatoes like a Blackstone. These rosemary-kissed spuds? **Game-changer.**

Ingredients

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F).
2. Toss halved baby potatoes with olive oil, rosemary, salt, and pepper in a large bowl.
3. Spread potatoes in a single layer on the griddle. **Tip:** Don’t overcrowd—give them space to crisp.
4. Cook for 10 minutes without stirring to let them develop a golden crust.
5. Flip potatoes and cook for another 10 minutes until crispy and fork-tender. **Tip:** Listen for the sizzle—it’s the sound of perfection.
6. Check for doneness by piercing a potato with a fork; it should slide in easily. **Tip:** If they’re browning too fast, lower the heat slightly.
7. Remove from griddle and serve immediately.

Just imagine: crispy edges, fluffy centers, and that rosemary aroma. Serve these with a dollop of garlic aioli or alongside your favorite grilled protein.

Conclusion

We hope these 18 Crispy Blackstone Potato Recipes inspire your next meal with their delicious versatility. Perfect for any occasion, they’re sure to delight your taste buds. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!