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Griddle Smashed Potatoes

Crispy griddle smashed potatoes with ultra-crispy flattened rounds, golden edges, and loaded toppings. Boiled-tender potatoes are smashed on a hot griddle, then finished with cheddar, bacon, sour cream, and chives.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes
  • 2 lb baby potatoes
Fats and aromatics
  • 4 tbsp olive oil
  • 3 tbsp butter
  • 4 garlic, minced
Seasoning
  • 1 salt and pepper to taste
Cheese and 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 baby potatoes until tender, about 15–20 minutes, then drain and cool slightly so they can be handled.
  2. Heat a griddle to medium-high and add olive oil and butter, letting the butter melt and foam.
Smash and crisp
  1. Place baby potatoes on the griddle and smash completely flat with a heavy spatula so they form wide, even rounds.
  2. Add minced garlic around the potatoes and cook for 6–7 minutes until a crispy golden crust forms on the bottoms.
  3. Flip the potato rounds and cook another 5–6 minutes until both sides are crispy.
Load and serve
  1. Top the crispy potato rounds with shredded cheddar cheese, cooked bacon, sour cream, and chopped chives before serving.

Notes

For maximum crunch, boil just until fork-tender (no mush), then smash while the potatoes are warm so they flatten without breaking. Store leftovers in the refrigerator up to 3 days; reheat on the griddle for best texture. To make it vegetarian, swap the bacon for smoked paprika or crispy fried mushrooms (keep the cheddar and sour cream).