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Griddle Smashed Potatoes

Crispy potatoes made with griddle cooking—flattened into ultra-crispy rounds, then topped like loaded potatoes with cheddar, bacon, sour cream, and chives. Parboiled until tender and finished on a hot griddle for a golden crust on both sides.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and seasonings
  • 2 lb baby potatoes
  • 4 tbsp olive oil
  • 3 tbsp butter
  • 4 clove garlic, minced
  • 0.25 salt and 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 prep
  1. Boil the baby potatoes until tender, about 15-20 minutes, then drain and cool slightly. Visual cue: the potatoes should pierce easily with a fork.
  2. Heat a cast iron skillet (or griddle) to medium-high and add the olive oil and butter. Visual cue: the butter should foam lightly and look glossy.
Smash and crisp
  1. Place the potatoes on the hot griddle and smash completely flat with a heavy spatula. Visual cue: each potato becomes an even, wide round.
  2. Add the minced garlic around the potatoes and cook for 6-7 minutes until a crispy golden crust forms. Visual cue: the edges look deep golden and sound a bit toasty.
  3. Flip the potatoes and cook another 5-6 minutes until both sides are crispy. Visual cue: the underside matches the first side’s crisp, browned texture.
Load and serve
  1. Top the crispy smashed potatoes with shredded cheddar cheese, then bacon, sour cream, and chives before serving. Visual cue: cheese begins to melt slightly and toppings sit on top of the crunchy rounds.

Notes

For the crispiest griddle cooking, smash while the potatoes are warm and slightly dry after draining—too wet can cause steaming. Store leftovers in the refrigerator up to 3 days; reheat on a skillet over medium heat until hot and edges crisp again. Freezing isn’t recommended because the texture of the toppings and cheese softens. For a lower-fat option, use light sour cream and turkey bacon while keeping the olive oil/butter for crunch.