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Griddle Smashed Potatoes

Crispy potatoes made with griddle cooking: ultra-crispy smashed potato rounds with a golden crust and loaded toppings. Boiled-tender potatoes get flattened and cooked until both sides turn crisp, 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
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes
  • 2 lb baby potatoes
Fats and flavor base
  • 4 tbsp olive oil
  • 3 tbsp butter
  • 4 clove garlic, minced
Seasoning
  • 1 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
  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Bring a pot of salted water to a boil and cook baby potatoes until tender, about 15-20 minutes. Drain and let them cool slightly so they smash without breaking.
Griddle-smash for an ultra-crispy crust
  1. Heat a cast iron skillet or griddle to medium-high and add olive oil and butter until foaming. Arrange the potatoes on the hot surface in a single layer.
  2. Smash each potato completely flat using a heavy spatula for maximum contact with the griddle. Keep them separated so the edges can crisp.
  3. Add minced garlic around the potatoes and cook undisturbed for 6-7 minutes until a crispy golden crust forms. Look for dark golden edges visible at the perimeter.
  4. Flip the smashed potatoes and cook another 5-6 minutes until both sides are crispy. Press lightly with the spatula only if needed for full contact.
Load and serve
  1. Top the hot potatoes with shredded cheddar cheese, letting it sit on the warm crispy rounds. Add crumbled bacon, sour cream, and chives right before serving for the best texture contrast.

Notes

Pro tip: cool the potatoes just enough to handle, then smash firmly for maximum browning on the griddle. Refrigerate leftovers in an airtight container up to 3 days; re-crisp in a hot skillet for 3-5 minutes (microwaving softens the crust). Freezing is not recommended for the loaded version. For a lighter option, use reduced-fat cheddar and light sour cream while keeping the same smash-and-sear method.