These Easy Blackstone Smashed Potatoes are crispy and fluffy, making them a perfect side dish. Just smash, season, and cook them on your griddle for a golden finish!
I love how you can make these potatoes in no time, and they always disappear quickly. Serve them with your favorite dip, and watch everyone go back for more! 🥔❤️
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold and red potatoes are perfect here as they have a creamy texture. If you can’t find these, use regular potatoes and cut them into smaller pieces. Waxy potatoes hold their shape well during cooking.
Olive Oil: This adds great flavor to your potatoes. If you’re out of olive oil, feel free to swap in vegetable oil or melted butter instead. I often use avocado oil for a different taste and higher cooking temperature.
Garlic & Onion Powder: These are optional, but they enhance flavor! If you prefer fresh, you can use minced garlic and chopped onion. I love adding fresh herbs like rosemary or thyme for a tasty twist.
Chives: These are a lovely garnish that adds color and fresh flavor. If chives aren’t available, green onions or parsley make good substitutes. I think adding a sprinkle of grated cheese on top before serving is a delightful extra touch!
How Do I Get My Potatoes Perfectly Smashed?
Smashed potatoes should be just that – smashed! To achieve the right texture, you want to apply gentle, even pressure. Here are a few tips:
- Make sure the potatoes have cooled slightly after boiling. This helps them hold their shape.
- Use a flat surface, like a cutting board, and a sturdy tool like the bottom of a glass or a potato masher to gently press down.
- Aim for a slight smash – you want them flattened but not falling apart. This helps them crisp up nicely on the griddle!
Easy Blackstone Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby potatoes (like Yukon Gold or red potatoes)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- Fresh chives, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 30-35 minutes total. You’ll spend around 15-20 minutes boiling the potatoes, then about 5-7 minutes cooking them on the griddle, plus a little time for prepping and garnishing. It’s a quick and tasty side dish!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by bringing a large pot of salted water to a boil. Carefully add the baby potatoes and let them cook for about 15-20 minutes, or until they are fork-tender. Once they are done, drain them in a colander and let them cool slightly—just enough so you can handle them safely!
2. Preheat the Griddle:
While the potatoes are cooling, turn on your Blackstone griddle and preheat it to medium-high heat. We want it nice and hot for that crispy finish!
3. Smash the Potatoes:
Once the potatoes have cooled down, grab a cutting board. Place each potato on the board and gently flatten it using the bottom of a glass or a potato masher. You want them slightly smashed but still intact—this is what will give them a wonderful texture when cooked.
4. Season the Potatoes:
Drizzle the smashed potatoes with olive oil, and sprinkle them with salt, pepper, garlic powder, and onion powder (if you’re using it). Toss them gently to make sure they’re coated evenly in those delicious flavors.
5. Cook on the Griddle:
Now, it’s time to cook! Carefully transfer the seasoned smashed potatoes to your preheated Blackstone griddle. Let them cook for about 5-7 minutes on each side. You’re looking for a crispy, golden exterior—oh, the aroma will be amazing!
6. Serve and Garnish:
Once they are beautifully crispy, carefully remove the potatoes from the griddle and place them on a serving platter. To add a fresh touch, garnish your delicious smashed potatoes with some freshly chopped chives. And there you go—enjoy every bite of your tasty side dish!
Can I Use Other Types of Potatoes?
Absolutely! While baby Yukon Gold or red potatoes work great, you can also use larger russet potatoes. Just make sure to cut them into quarters before boiling to ensure they cook properly. The texture may vary slightly, but they’ll still taste delicious!
What Should I Do if I Don’t Have a Blackstone Griddle?
No problem! You can make these smashed potatoes in a regular skillet over medium-high heat. Just ensure your skillet is large enough to hold the potatoes without crowding them for even cooking.
How to Store Leftover Smashed Potatoes
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over medium heat with a little olive oil, or pop them in the oven at 350°F (175°C) until warmed through for that crispy texture!
Can I Make This Recipe Spicy?
Definitely! If you like a kick, add some crushed red pepper flakes, cayenne pepper, or even a dash of hot sauce while seasoning the potatoes. Just be sure to taste as you go so you get your preferred level of spice!
