Go Back

Blackstone Smashed Potatoes

Blackstone smashed potatoes with ultra-crispy golden edges and creamy centers, finished on a griddle. Boil until fork-tender, smash into flat rounds, then griddle-fry with garlic for crisp, browned sides.
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: 430
Ingredients Equipment Method Notes

Ingredients
  

Blackstone smashed potatoes
  • 2 lb baby potatoes Use baby potatoes for creamy centers.
  • 4 tbsp olive oil
  • 4 tbsp butter
  • 6 garlic, minced Minced cloves.
  • 0.5 tsp salt and pepper to taste Season at the end.
  • 0.5 cup sour cream for topping
  • 1 cup shredded cheddar cheese
  • 2 tbsp chopped chives
  • 0.5 cup bacon bits

Equipment

  • 1 cast iron skillet

Method
 

Boil and drain
  1. Bring a pot of water to a boil and add the baby potatoes, cooking until fork-tender, about 15-20 minutes. Drain and let cool slightly, so they can be smashed without falling apart.
Griddle smash and crisp
  1. Heat a Blackstone griddle to medium-high and add the olive oil and butter. Wait until the butter starts to foam for a clear sizzling cue.
  2. Place the potatoes on the hot griddle and smash flat with a heavy spatula or masher. Keep an even thickness so the edges crisp evenly.
  3. Add the minced garlic around the potatoes and cook for 6-7 minutes, until the bottoms are crispy and golden. Look for browned edges at the contact points with the griddle.
  4. Flip the potatoes and cook another 5-6 minutes, until both sides are crispy. Continue cooking until the second side is also golden and firm.
Season and load
  1. Season the crispy potatoes with salt and pepper to taste. Add seasoning right after the final flip so it clings to the hot surface.
  2. Top with sour cream, shredded cheddar cheese, chopped chives, and bacon bits. Serve immediately so the cheese stays creamy and the edges remain crisp.

Notes

For the crispiest smashed rounds, smash right after the potatoes cool slightly—warm enough to flatten, but not so hot they crumble. Refrigerate leftovers in a covered container for up to 3 days; reheat on a griddle or in a skillet to re-crisp edges (microwaving softens them). Freezing is not recommended for best texture. If you want a lighter topping, swap sour cream for plain Greek yogurt.