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Blackstone Smashed Potatoes

Blackstone smashed potatoes with ultra-crispy golden edges and creamy centers, finished on a griddle for even browning. Fluffy, fork-tender potatoes are smashed thin, then cooked until both sides are crisp and topped like loaded griddle potatoes.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes
  • 2 lb baby potatoes
Oil and butter
  • 4 tbsp olive oil
  • 4 tbsp butter
Garlic and seasonings
  • 6 clove garlic, minced
  • 0.5 tsp salt and pepper to taste
Toppings
  • 0.33 cup sour cream for topping
  • 0.75 cup shredded cheddar cheese
  • 0.25 cup chopped chives
  • 2 tbsp bacon bits

Equipment

  • 1 cast iron skillet

Method
 

Boil and prep
  1. Boil baby potatoes until fork-tender, about 15-20 minutes, then drain and let cool slightly.
  2. Heat the Blackstone griddle to medium-high and add olive oil and butter.
Sear and crisp
  1. Place the potatoes on the griddle and smash flat with a heavy spatula or masher.
  2. Add minced garlic around the potatoes and cook for 6-7 minutes, until the bottoms are crispy and golden.
  3. Flip the potatoes and cook another 5-6 minutes until both sides are crispy.
  4. Season with salt and pepper to taste.
Load and serve
  1. Top the smashed potatoes with sour cream for topping, shredded cheddar cheese, chopped chives, and bacon bits.

Notes

For the crispiest edges, keep the griddle at medium-high and smash while the potatoes are still warm so they flatten evenly. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a hot griddle or skillet to re-crisp. Freezing isn’t recommended because the texture softens. For a lighter option, use reduced-fat sour cream and reduced-fat cheddar (same cook method, slightly different richness).