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Griddle Smashed Potatoes

Crispy potatoes made as ultra-crispy flattened potato rounds on a griddle, finished with a loaded mix of cheddar, bacon, sour cream, and chives. Boiled tender, smashed flat, then griddled until both sides are deeply golden.
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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
Olive oil and butter
  • 4 tbsp olive oil
  • 3 tbsp butter
Garlic and seasoning
  • 4 garlic minced
  • 0.5 salt to taste
  • 0.25 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

Method
 

Boil and prep
  1. Boil baby potatoes until tender, about 15-20 minutes, then drain and cool slightly so they’re easy to handle.
  2. Heat a griddle to medium-high and add olive oil and butter, letting the butter melt and foam lightly.
Griddle smash and crisp
  1. Place the warm potatoes on the griddle and smash completely flat with a heavy spatula.
  2. Scatter minced garlic around the potatoes and cook for 6-7 minutes until a crispy golden crust forms.
  3. Flip the potatoes and cook another 5-6 minutes until both sides are crispy and browned.
Load and serve
  1. Top the hot crispy potatoes with shredded cheddar cheese, then add cooked and crumbled bacon, sour cream, and chopped chives before serving.

Notes

Pro tip: keep the potatoes warm and griddle-hot when you add cheese and toppings so the cheddar starts to melt right away. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet or on a griddle until re-crisped. Freezing is not recommended because the texture of smashed potatoes and sour cream toppings changes after thawing. For a dairy-light swap, use reduced-fat cheese and light sour cream while keeping the griddle crisping steps the same.