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Griddle Smashed Potatoes

Griddle smashed potatoes with an ultra-crispy flattened crust are boiled until tender, then griddled until golden on both sides. Loaded with cheddar, bacon, sour cream, and chives, these crispy potatoes deliver maximum crunch in every bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 2 lb baby potatoes
olive oil
  • 4 tbsp olive oil
butter
  • 3 tbsp butter
garlic
  • 4 garlic, minced
salt and pepper
  • 1 salt and pepper to taste
shredded cheddar cheese
  • 1 cup shredded cheddar cheese
bacon
  • 0.5 cup bacon, cooked and crumbled
sour cream
  • 0.25 cup sour cream
chives
  • 2 tbsp chives, chopped

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil and cool
  1. Boil baby potatoes in salted water until tender, about 15-20 minutes. Drain and cool slightly so they handle well when smashed.
Griddle and smash
  1. Heat a griddle to medium-high, then add olive oil and butter. The butter should melt and foam lightly right after it hits the hot surface.
  2. Place potatoes on the griddle and smash completely flat with a heavy spatula. Keep them spaced so the edges can crisp without steaming.
  3. Add minced garlic around the potatoes and cook 6-7 minutes until a crispy golden crust forms. The bottoms should look deeply browned at the edges.
  4. Flip the smashed potatoes and cook another 5-6 minutes until both sides are crispy. Press lightly with the spatula only if needed to keep them flattened.
Load with toppings
  1. Top the crispy potatoes with shredded cheddar cheese, bacon, sour cream, and chives before serving. Let the cheese sit briefly on the hot rounds so it starts to melt.

Notes

Pro tip: cool the drained potatoes just until you can handle them—too hot and they’ll steam instead of crisp. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a griddle or skillet over medium heat until hot and crisp again. Freezing isn’t recommended because the texture softens after thawing. For a lighter option, swap half the sour cream for plain Greek yogurt while keeping the cheddar and bacon for the classic loaded flavor.