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Blackstone Smashed Potatoes

Blackstone smashed potatoes with ultra-crispy golden edges and creamy centers, finished on a hot griddle. Boiled until fork-tender, smashed flat, then cooked until both sides crisp, and topped like loaded potatoes with sour cream, cheddar, chives, and bacon bits.
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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
Griddle base
  • 4 tbsp olive oil
  • 4 tbsp butter
  • 6 garlic minced
Seasoning
  • 1 Salt and pepper to taste
Toppings
  • 1 sour cream for topping
  • 1 shredded cheddar cheese
  • 1 chopped chives
  • 1 bacon bits

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil and prep
  1. Boil baby potatoes in salted water until fork-tender, about 15-20 minutes, then drain and let cool slightly.
  2. Spread the drained baby potatoes on a sheet pan in a single layer to cool just enough to handle.
Sear on the Blackstone griddle
  1. Heat a Blackstone griddle to medium-high, then add olive oil and butter until melted and shimmering.
  2. Place the baby potatoes on the griddle and smash flat with a heavy spatula or masher to create crispy edges.
  3. Add minced garlic around the potatoes and cook for 6-7 minutes until the bottoms are crispy and golden.
  4. Flip the smashed potatoes and cook another 5-6 minutes until both sides are crispy.
  5. Season the smashed potatoes with salt and pepper to taste.
Load and serve
  1. Top the hot smashed potatoes with sour cream, shredded cheddar cheese, chopped chives, and bacon bits before serving.

Notes

For maximum crispness, let the boiled potatoes cool just a few minutes so they don’t steam on the griddle, then smash firmly to widen the golden surface area. Refrigerate leftovers in an airtight container up to 3 days; reheat on the griddle until hot and crisp again. Freezing is not recommended because the creamy centers soften. Dietary swap: use plant-based butter and dairy-free sour cream for a dairy-free version while keeping the griddle-crisp method.