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Blackstone Smashed Potatoes

Blackstone smashed potatoes with ultra-crispy golden edges and creamy centers, cooked on a griddle for fast browning. Tender, fork-ready boiled potatoes get smashed flat, then pan-seared until both sides are crisp and loaded with sour cream, cheddar, chives, and bacon.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 2 lb baby potatoes
olive oil
  • 4 tbsp olive oil
butter
  • 4 tbsp butter
garlic
  • 6 cloves garlic minced
salt and pepper
  • 1 salt and pepper to taste
toppings
  • 1 sour cream for topping
  • 1 shredded cheddar cheese for topping
  • 1 chopped chives for topping
  • 1 bacon bits for topping

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Boil and prep
  1. Boil baby potatoes in a pot of water until fork-tender, about 15-20 minutes, then drain and let cool slightly.
  2. Let the potatoes cool just until they’re easy to handle so they smash without falling apart.
Griddle smash and crisp
  1. Heat a Blackstone griddle to medium-high and add olive oil and butter.
  2. Place potatoes on the hot griddle and smash flat with a heavy spatula or masher.
  3. Add minced garlic around the potatoes and cook for 6-7 minutes until bottoms are crispy and golden.
  4. Flip the potatoes and cook another 5-6 minutes until both sides are crispy.
Season and load
  1. Season the smashed potatoes with salt and pepper to taste.
  2. Top with sour cream, shredded cheddar cheese, chopped chives, and bacon bits and serve while hot.

Notes

For the crispiest edges, let the boiled potatoes cool just until handleable (about a few minutes) before smashing so the surface can dry slightly. Store leftovers in the refrigerator up to 3 days; reheat on the griddle or in a hot oven until hot and re-crisped (freeze up to 1 month, though toppings may soften). For a lighter option, use reduced-fat sour cream and cheese while keeping the same griddle technique for crunch.