These Easy Blackstone Smashed Potatoes are crispy, fluffy, and bursting with flavor! Simply boil the potatoes until soft, smash them down, and cook until golden on a hot Blackstone griddle.
They’re perfect for a backyard barbecue or a family dinner. I love how quick they are to make—less time in the kitchen means more time for fun! Plus, you can top them with cheese or herbs for an extra treat!
Key Ingredients & Substitutions
Baby Potatoes: Yukon gold or red potatoes are both excellent for this recipe. They have great flavor and texture. If you can’t find baby potatoes, you can chop larger potatoes into smaller chunks or even use sweet potatoes for a twist!
Olive Oil: This adds richness and helps achieve the crispy texture. If you’re looking for a different flavor, avocado oil or melted butter can work beautifully too.
Garlic & Onion Powder: These help build flavor without the need for fresh ingredients. If you prefer fresh, you can replace them with minced garlic (about 2 cloves) and finely chopped onions. Just be mindful to sauté them a bit for better flavor.
Parmesan Cheese: Parmesan gives an extra layer of flavor. If you’re out of it, consider using Pecorino or nutritional yeast for a dairy-free option. Also, cheddar can add a nice touch!
How Do I Get My Smashed Potatoes Crispy?
The secret to crispy smashed potatoes lies in how you cook them after smashing. Here’s how to make them perfectly crunchy!
- First, make sure your griddle is hot enough. Preheat it over medium-high heat; this helps promote a good sear.
- Brush the potatoes with olive oil right before cooking, but don’t skip the seasoning! This helps flavor every bite.
- Don’t overcrowd the griddle! Give each potato some space to cook evenly. If necessary, do it in batches.
- After the first side is golden, flip carefully and cook the other side until it’s crispy, keeping an eye on the timing.
With these tips, your smashed potatoes should come out perfectly crispy and golden! Enjoy making them as a delightful side dish or snack!
Easy Blackstone Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon gold or red potatoes work well)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
- Optional: Parmesan cheese (for added flavor)
How Much Time Will You Need?
This recipe takes about 30-35 minutes in total. You’ll spend about 15-20 minutes boiling the potatoes and then around 10-15 minutes for smashing, seasoning, and cooking them on the Blackstone griddle. Quick and easy!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with cold water. Add a good pinch of salt to the water. Bring it to a boil, and once boiling, reduce the heat to a simmer. Cook the potatoes for about 15-20 minutes, or until they are nice and tender when you poke them with a fork.
2. Drain and Cool:
After boiling, drain the potatoes in a colander and let them cool for a few minutes. You want them to be warm enough to handle but cool enough to not burn your fingers.
3. Smash the Potatoes:
On a flat surface, use a large fork or a potato masher to gently smash each potato until they are flattened. They should still hold together, not completely broken apart.
4. Season:
Now, brush the smashed potatoes with olive oil. Then, evenly sprinkle the garlic powder, onion powder, salt, and pepper over the top. If you want to add some extra flavor, sprinkle some grated Parmesan cheese on top too.
5. Preheat the Blackstone Griddle:
Turn on your Blackstone griddle and heat it over medium-high heat until it’s nice and hot. You’re ready for the next step!
6. Cook the Potatoes:
Carefully place the smashed potatoes on the griddle. Let them cook for about 4-5 minutes on one side, or until they turn crispy and golden brown. Flip the potatoes gently and cook them on the other side for another 4-5 minutes.
7. Garnish and Serve:
Once the potatoes are cooked and crispy, remove them from the griddle. Sprinkle with fresh chopped chives for a lovely touch. Serve them hot and enjoy your delicious Blackstone smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon gold and red potatoes are fantastic choices due to their creamy texture, you can also use fingerling or even russet potatoes. Just keep in mind that different potatoes may require slight adjustments in cooking time, so test for tenderness before smashing!
What If I Don’t Have a Blackstone Griddle?
No problem! You can use a regular stovetop skillet or a grill pan instead. Just follow the same instructions for preheating and cook them until they’re crispy, flipping them halfway through. Aim for medium-high heat to get that perfect crispiness!
How to Store Leftover Smashed Potatoes?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a skillet over medium heat, adding a drizzle of oil to help crisp them back up, or microwave them if you’re in a hurry!
Can I Make These Potatoes Ahead of Time?
Yes! You can boil and smash the potatoes in advance. Just cover them and refrigerate after they cool. When you’re ready to serve, brush with oil and season just before cooking on the griddle to achieve that crispy texture!
