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Blackstone Smashed Potatoes

Blackstone smashed potatoes with ultra-crispy golden edges and creamy centers. Boiled until fork-tender, then griddled and smashed flat for crisp bottoms, finished 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
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes
  • 2 lb baby potatoes
Fats and seasonings
  • 4 tbsp olive oil
  • 4 tbsp butter
  • 6 garlic, minced
  • 1 Salt and pepper to taste
Toppings
  • 1 Sour cream for topping
  • 1 Shredded cheddar cheese
  • 1 Chopped chives
  • 1 Bacon bits

Equipment

  • 1 Blackstone griddle

Method
 

Boil and prep
  1. Boil baby potatoes until fork-tender, about 15-20 minutes, then drain and let cool slightly.
  2. Heat Blackstone griddle to medium-high and add olive oil and butter.
Smash and crisp
  1. Place potatoes on the griddle and smash flat with a heavy spatula or masher, leaving rounded edges.
  2. Add minced garlic around the potatoes and cook for 6-7 minutes until the bottoms are crispy and golden.
  3. Flip the potatoes and cook another 5-6 minutes until both sides are crispy.
Season and load
  1. Season with salt and pepper, then top with sour cream, cheddar, chives, and bacon bits.

Notes

For maximum crunch, make sure the potatoes are drained well and just cool enough to handle before smashing so they flatten without turning mushy. Store leftovers in the fridge up to 3 days and reheat on the griddle or in an oven at 400°F until hot and re-crisped. Freezing is not recommended because the texture softens after thawing. If you want a lighter option, use Greek yogurt in place of sour cream.