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Blackstone Smashed Potatoes

Blackstone smashed potatoes with ultra-crispy golden edges and creamy centers—boiled until fork-tender, then smashed and griddled for crisp, browned rounds. Finish with sour cream, shredded cheddar, chives, and bacon bits for loaded griddle potatoes.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 2 lb baby potatoes
olive oil and butter
  • 4 tbsp olive oil
  • 4 tbsp butter
garlic
  • 6 cloves garlic minced
seasoning
  • 1 salt to taste
  • 1 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 cool
  1. Boil baby potatoes in salted water until fork-tender, about 15-20 minutes, then drain and let cool slightly.
  2. Cut the potatoes if needed for even rounds, and keep them intact enough to smash flat on the griddle.
Smash and griddle
  1. Heat the griddle to medium-high and add olive oil and butter.
  2. Place the boiled potatoes on the griddle and smash flat with a heavy spatula or masher to make even rounds.
  3. Add minced garlic around the potatoes and cook for 6-7 minutes, until the bottoms are crispy and golden.
  4. Flip the potatoes and cook another 5-6 minutes until both sides are crispy and browned.
Season and top
  1. Season the crispy smashed potatoes with salt and pepper to taste.
  2. Top with sour cream, shredded cheddar cheese, chopped chives, and bacon bits right after griddling so the cheese melts slightly.

Notes

For maximum crisp edges, make sure the boiled potatoes have steamed off a little moisture before griddling. Store leftovers in the refrigerator up to 3 days; re-crisp on a hot griddle or skillet instead of microwaving. Freezing is not recommended because the texture softens. For a lighter option, use reduced-fat cheddar and sour cream while keeping the same griddle technique.