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Blackstone Smashed Potatoes

Blackstone smashed potatoes with ultra-crispy golden edges and creamy centers. Baby potatoes are boiled until fork-tender, smashed, then griddled until crisp and flipped for even browning.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Blackstone smashed potatoes
  • 2 lb baby potatoes Use baby potatoes for creamy centers and easy griddling.
  • 4 tbsp olive oil For griddle crisping and flavor.
  • 4 tbsp butter Adds browning and rich aroma.
  • 6 cloves garlic Minced for quick, even cooking on the griddle.
  • 1 salt and pepper To taste; season after the flip.
  • 1 sour cream for topping Add after potatoes are fully crispy.
  • 1 shredded cheddar cheese Sprinkle on hot potatoes so it melts slightly.
  • 1 chopped chives Top for fresh bite and color.
  • 1 bacon bits Finish with a salty, crunchy topping.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Boil and prep
  1. Boil baby potatoes until fork-tender, about 15-20 minutes. Drain them and let cool slightly so they can be smashed without falling apart.
Griddle crisping
  1. Heat a Blackstone griddle to medium-high and add olive oil and butter. Let the butter melt and start bubbling lightly before the potatoes go down.
  2. Place potatoes on the griddle and smash flat with a heavy spatula or masher. Press each potato to create contact for crispy edges.
  3. Add minced garlic around the potatoes and cook for 6-7 minutes. Watch for bottoms that turn golden and crisp.
  4. Flip the potatoes and cook another 5-6 minutes. Cook until both sides are crispy and browned.
Season and load
  1. Season with salt and pepper. Taste and adjust before topping.
  2. Top the smashed potatoes with sour cream, shredded cheddar cheese, chopped chives, and bacon bits. Serve right away while the edges stay crisp.

Notes

Pro tip: Let the drained potatoes cool slightly so they smash cleanly, but keep them warm for better griddle crisping. Refrigerate leftovers in an airtight container up to 3 days; reheat on a griddle or in a hot skillet for best edge crunch (microwave softens them). Freezing is not recommended because the texture can turn mealy after thawing. For a lighter option, use light sour cream and reduce the butter to 2 tablespoons without changing the griddle method.