These Easy Blackstone Smashed Potatoes are crispy, fluffy, and packed with flavor! The best part? You can whip them up on your Blackstone grill for a fun twist on a classic side dish.
Nothing beats the satisfying crunch when you smash them down! I often pair these with my favorite grilled burgers, and let’s be honest, I sometimes snack on them straight from the skillet. Yum! 🍽️
Key Ingredients & Substitutions
Red Potatoes: Small red potatoes are great for this recipe due to their waxy texture. If they’re not available, you can use Yukon Gold potatoes, which are also creamy and hold up well when cooked.
Olive Oil: I love using extra virgin olive oil for its rich flavor, but any neutral oil like canola or vegetable oil works too. This allows for a different taste profile without changing the cooking process.
Garlic & Onion Powder: These add a wonderful savory touch. If you prefer fresh ingredients, you can use minced garlic or finely chopped onion instead. Just remember to adjust the cooking time, as fresh ingredients may brown faster.
Chives: Fresh chives provide a mild onion flavor as a garnish. If you can’t find them, you could substitute with green onions or simply omit them without too much impact on the dish.
How Do I Get My Smashed Potatoes Crispy?
Getting those potatoes crispy is all about the cooking technique. Here’s how you can achieve that crunchy texture:
- After boiling, make sure to let the potatoes cool slightly. This helps them firm up and makes smashing easier.
- When you smash the potatoes, don’t press too hard! Aim for about ½ inch thickness to ensure a crispy outside and soft inside.
- Make sure the griddle is hot enough before placing the potatoes on it. This initial sizzle will set the crust.
- Drizzle the potatoes well with olive oil after smashing. Flip them carefully after about 5-7 minutes to allow the other side to crisp up, too.
Following these steps will leave you with deliciously crispy smashed potatoes every time! Enjoy making this dish as a side; it pairs wonderfully with grilled meats or garden salads.
How to Make Easy Blackstone Smashed Potatoes
Ingredients You’ll Need:
For the Smashed Potatoes:
- 1.5 pounds small red potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped fresh chives for garnish
How Much Time Will You Need?
This recipe will take about 25-30 minutes from start to finish. You’ll spend around 15-20 minutes boiling the potatoes and then about 10-15 minutes cooking them on the griddle. So, gather your ingredients and let’s get cooking!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the small red potatoes in a pot of salted water. Bring the water to a boil over high heat. Once boiling, cook the potatoes until they are fork-tender, which should take about 15-20 minutes. After they are cooked, drain the water and let the potatoes cool slightly so they’re easier to handle.
2. Preheat the Blackstone Griddle:
While the potatoes are cooling, go ahead and preheat your Blackstone griddle. Set it to medium-high heat to make sure it’s hot enough for that crispy goodness!
3. Smash the Potatoes:
Once your potatoes are cool enough to touch, place them directly on the griddle. Grab the bottom of a sturdy cup or a potato masher and gently smash each potato down to about ½ inch thickness. Be careful not to smash them too hard; you want them to hold their shape!
4. Season the Potatoes:
Now it’s time to add flavor! Drizzle the smashed potatoes with olive oil, and sprinkle them with garlic powder, onion powder, salt, and pepper. Make sure each potato is well coated for the best taste.
5. Cook on Griddle:
Cook the seasoned smashed potatoes on the Blackstone griddle for about 5-7 minutes on each side. You’re looking for them to turn crispy and golden brown, which adds a delightful crunch.
6. Garnish and Serve:
Once they are beautifully crispy, remove the potatoes from the griddle. Sprinkle some chopped fresh chives on top for a pop of color and flavor. Now they are ready to be enjoyed as a delicious side dish! Serve them hot and watch everyone enjoy them.
Can I Use Larger Potatoes for This Recipe?
Yes, larger potatoes can be used, but you’ll need to adjust the cooking time. Boil larger potatoes for about 20-25 minutes until fork-tender, then cut them into smaller chunks before smashing. This will help them cook evenly on the griddle.
What If I Don’t Have a Blackstone Griddle?
No worries! You can make these smashed potatoes in a large skillet on the stovetop or bake them in the oven. If using a skillet, follow the same cooking instructions. If baking, place the smashed potatoes on a baking sheet and roast at 425°F (220°C) for 20-25 minutes or until crispy.
Can I Make These Potatoes in Advance?
Absolutely! You can boil the potatoes a day ahead and store them in the fridge. When you’re ready to serve, just smash and cook them on the griddle. They may take a few extra minutes to become golden and crispy, so keep an eye on them!
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them back on the griddle for a few minutes to restore the crispiness or microwave them, though they may lose some texture.
