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Griddle Smashed Potatoes

Crispy smashed potatoes made for griddle cooking, delivering ultra-crispy flattened potato rounds with golden crust on both sides. Finished with loaded toppings of 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb baby potatoes
  • 4 tbsp olive oil
  • 3 tbsp butter
  • 4 garlic, minced
  • 0.25 tsp Salt and pepper to taste Use 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 the baby potatoes in simmering water until tender, about 15-20 minutes. You should be able to pierce them easily with a fork, and the skins should stay intact.
  2. Drain the baby potatoes and cool slightly for a few minutes before griddling. This helps them smash without falling apart.
Griddle smash and crisp
  1. Heat a cast iron skillet or griddle to medium-high and add the olive oil and butter. Watch for butter bubbling and a light shimmer on the surface.
  2. Place the baby potatoes on the griddle and smash completely flat with a heavy spatula. Aim for even, flattened potato rounds with crisp edges forming at the contact points.
  3. Add the minced garlic around the potatoes and cook for 6-7 minutes until a crispy golden crust forms. Look for browned edges and a firm, release-ready surface.
  4. Flip the potatoes and cook another 5-6 minutes until both sides are crispy. You should see deep golden browning on both faces.
  5. Season the crispy smashed potatoes with salt and pepper to taste. Sprinkle lightly at the end so the crust stays crisp.
Load and serve
  1. Top the hot potatoes with shredded cheddar cheese, letting it melt from the griddle heat. You should see the cheese soften and cling to the crispy rounds.
  2. Add the cooked and crumbled bacon, then spoon over the sour cream. Finish with chopped chives so the toppings contrast creamy and crunchy textures.

Notes

For the crispiest smash, cool the boiled potatoes just until they’re handleable—too hot and they’ll mush, too cool and they won’t crisp well. Store leftovers in the refrigerator up to 3 days; reheat in a hot skillet for a few minutes to restore crunch (freezing not recommended due to texture changes). For a lighter option, swap the sour cream for full-fat Greek yogurt to keep the tangy topping while reducing calories.