Go Back

Blackstone Smashed Potatoes

Blackstone smashed potatoes with ultra-crispy golden edges and creamy centers, finished on a griddle. These griddle potatoes are boiled until fork-tender, smashed, then crisped on both sides and topped with sour cream, cheddar, chives, and bacon bits.
Print Recipe Pin Recipe
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
  

Potatoes
  • 2 lb baby potatoes
Cooking fat and flavor
  • 4 tbsp olive oil
  • 4 tbsp butter
  • 6 garlic, minced
  • 1 Salt and pepper to taste
Toppings
  • 1 Sour cream for topping
  • 1 Shredded cheddar cheese
  • 1 Chopped chives
  • 1 Bacon bits

Equipment

  • 1 griddle

Method
 

Boil and cool slightly
  1. Boil baby potatoes until fork-tender, about 15-20 minutes, then drain. Let them cool slightly so they smash without falling apart.
Crisp on the Blackstone griddle
  1. Heat the Blackstone griddle to medium-high and add olive oil and butter. Swirl to coat the surface.
  2. Place the potatoes on the griddle and smash flat with a heavy spatula or masher. Aim for even, flattened rounds so the edges crisp evenly.
  3. Add minced garlic around the potatoes and cook for 6-7 minutes until bottoms are crispy and golden. Watch for browned, lacy edges where oil and butter caramelize.
  4. Flip the potatoes and cook another 5-6 minutes until both sides are crispy. Keep them spaced so they fry-crisp rather than steam.
Season and top
  1. Season with salt and pepper to taste. Do it right after crisping so the seasoning sticks to the golden surfaces.
  2. Top the potatoes with sour cream, shredded cheddar, chopped chives, and bacon bits. Add toppings while hot so the cheddar softens and the bacon warms.

Notes

For the crispiest smashed potatoes, cool the boiled potatoes just until they’re easy to handle, then smash firmly to maximize surface area. Refrigerate leftovers in an airtight container up to 3 days; reheat on the Blackstone or in a hot skillet to re-crisp. Freezing isn’t recommended for best texture. For a lighter option, use reduced-fat sour cream and cheese.