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Blackstone Smashed Potatoes

Blackstone smashed potatoes with ultra-crispy golden edges and creamy centers, finished on the griddle for a satisfying crunch. This griddle potato recipe uses garlic, butter, and olive oil for browned, crisp rounds topped like loaded 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
Ingredients Equipment Method Notes

Ingredients
  

Blackstone smashed potatoes
  • 2 lb baby potatoes
  • 4 tbsp olive oil
  • 4 tbsp butter
  • 6 garlic cloves minced
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 0.33 sour cream for topping
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup chopped chives
  • 0.25 bacon bits

Equipment

  • 1 cast iron skillet

Method
 

Boil and prep
  1. Boil baby potatoes until fork-tender, about 15-20 minutes, then drain and let them cool slightly.
  2. Heat the Blackstone griddle to medium-high and add olive oil and butter, letting the butter melt and foam.
Smash and crisp
  1. Place potatoes on the griddle and smash flat with a heavy spatula or masher so the rounds spread while staying intact.
  2. Add minced garlic around the potatoes and cook for 6-7 minutes until the bottoms are crispy and golden.
  3. Flip the potatoes and cook another 5-6 minutes until both sides are crispy and browned.
Season and top
  1. Season the potatoes with salt and pepper to taste, then top with sour cream, shredded cheddar cheese, chopped chives, and bacon bits.

Notes

Pro tip: smash while the potatoes are still warm so you get rough, crisp edges without breaking them apart. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the griddle to re-crisp. Freezing isn’t recommended because the creamy centers can turn watery after thawing. For a lighter option, use reduced-fat butter and sour cream while keeping the griddle crisping method the same.