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Griddle Smashed Potatoes

Crispy griddle smashed potatoes with ultra-crispy flattened rounds, cooked on a hot griddle for a golden crust. Loaded with cheddar, bacon, sour cream, and chives for a hearty side dish.
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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: 530
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes
  • 2 lb baby potatoes
Oils and fats
  • 4 tbsp olive oil
  • 3 tbsp butter
Aromatics and seasonings
  • 4 garlic cloves, minced
  • 0.5 salt to taste
  • 0.25 black pepper to taste
Toppings
  • 1 cup shredded cheddar cheese
  • 0.5 cup bacon, cooked and crumbled
  • 0.25 cup sour cream
  • 2 tbsp chives, chopped

Equipment

  • 1 cast iron skillet

Method
 

Boil and cool
  1. Boil baby potatoes in salted water until tender, about 15–20 minutes. You should be able to pierce them easily with a fork.
  2. Drain the potatoes and cool slightly for a few minutes so they can be handled and smashed without crumbling.
Griddle smash and crisp
  1. Heat a cast iron skillet or griddle over medium-high heat, then add olive oil and butter. Let the butter melt and foam lightly before adding potatoes.
  2. Place the potatoes on the griddle and smash completely flat with a heavy spatula. Press firmly to create even, ultra-thin rounds for maximum crust.
  3. Add minced garlic around the potatoes and cook 6–7 minutes without moving them. Cook until you see a crispy golden crust on the bottom edges.
  4. Flip the smashed potatoes and cook another 5–6 minutes. Continue until both sides are deeply crisp and golden.
Load and serve
  1. Top the crispy potatoes with shredded cheddar cheese, crumbled bacon, sour cream, and chopped chives. Serve immediately while the cheese is hot and the edges stay crisp.

Notes

For the crispiest rounds, keep the potatoes fairly dry after draining and smash firmly into thin, wide discs. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot griddle or skillet to re-crisp (microwave softens the crust). Freezing is not recommended because the texture of the smashed potatoes and sour cream toppings changes. For a lighter swap, use reduced-fat cheddar and light sour cream to cut calories while keeping the loaded flavor.