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Griddle Smashed Potatoes

Crispy griddle smashed potatoes with ultra-crispy flattened rounds, then loaded with melty cheddar, bacon, and sour cream. Boiled until tender, smashed flat, and griddled until both sides are golden and crisp.
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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
  

Potatoes
  • 2 lb baby potatoes
Fats and aromatics
  • 4 tbsp olive oil
  • 3 tbsp butter
  • 4 garlic minced
Seasonings
  • 1 salt and 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 cool
  1. Boil the baby potatoes until tender, about 15-20 minutes, then drain and cool slightly.
  2. Let the drained potatoes sit until just cool enough to handle, so they smash without breaking apart.
Griddle and smash
  1. Heat a cast iron skillet to medium-high, then add olive oil and butter and let them shimmer.
  2. Place the potatoes on the griddle and smash completely flat using a heavy spatula.
  3. Add minced garlic around the potatoes and cook for 6-7 minutes until a crispy golden crust forms, visible on the edges.
Finish and load
  1. Flip the smashed potatoes and cook another 5-6 minutes until both sides are crispy and well browned.
  2. Season with salt and pepper to taste.
  3. Top with shredded cheddar cheese, cooked crumbled bacon, sour cream, and chopped chives before serving.

Notes

For the crispiest texture, smash the potatoes firmly while they’re still warm and use a heavy spatula so the rounds stay fully flattened; you want a thick contact area with the griddle. Store leftovers in the refrigerator up to 3 days and reheat in a hot skillet to restore crunch. Freezing isn’t recommended because loaded toppings and cheese texture can break down. Dietary swap: use plant-based butter and a dairy-free sour cream/cheese to make it vegetarian (skip bacon) while keeping the griddle-crisp technique.