These Easy Blackstone Smashed Potatoes are crispy on the outside and soft on the inside. Just boil, smash, and cook them on your griddle for a tasty side dish!
I love how simple they are! Plus, who can resist those golden, crunchy edges? They always disappear at my gatherings—my family’s secret weapon! 🥔✨
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red potatoes are perfect for this recipe. They are creamy and flavorful. If you can’t find them, you could use standard potatoes like Russets but they might change the texture a bit.
Olive Oil: This adds great flavor and helps crisp up the potatoes. If you prefer, you can substitute with avocado oil or melted butter for a richer taste.
Garlic: Minced garlic gives a lovely aromatic flavor. If you’re not a fan, consider using garlic powder instead or omit it completely. You can also try adding some garlic-infused oil for a milder taste.
Chives: Fresh chives add a pop of color and flavor at the end. If chives aren’t available, green onions can be a good substitute, or you could use parsley for a different flair.
How Do I Get the Perfect Crisp on Smashed Potatoes?
Achieving that crispy texture is all about technique. Here’s how to get it right:
- Make sure to boil the potatoes until fork-tender but not mushy. This step is key for the right texture.
- When smashing the potatoes, use a spatula or a flat surface and press gently enough to flatten without breaking them apart.
- Drizzle olive oil generously on both sides of the potatoes before cooking. Oil is crucial for that crispiness!
- Cook on medium heat. If it’s too hot, they’ll burn before they get a nice golden brown.
Remember, patience is important—let them cook undisturbed to achieve that lovely crisp on each side. Enjoy your cooking!
How to Make Easy Blackstone Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red potatoes)
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 2 cloves garlic, minced (optional)
- Fresh chives, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30-35 minutes total. You’ll need around 15-20 minutes to boil the potatoes, and then another 10-15 minutes to cook them on the Blackstone griddle. In no time, you’ll have a delicious side dish ready to enjoy!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with water. Turn the heat to medium-high and bring the water to a boil. Cook the potatoes for about 15 to 20 minutes or until they are fork-tender. Once they are cooked, drain the water and let the potatoes cool slightly so they are easier to handle.
2. Preheat the Blackstone Griddle:
While the potatoes are cooling, get your Blackstone griddle ready by preheating it over medium heat. Drizzle a little olive oil onto the surface to coat it lightly, preventing the potatoes from sticking.
3. Smash the Potatoes:
When the potatoes are cool enough to touch, place them on the griddle. Using a flat surface, like a spatula, gently press down on each potato to flatten it slightly. Aim for about ½-inch thick so they have room to crisp up wonderfully.
4. Season and Cook the First Side:
Drizzle a bit more olive oil over the smashed potatoes, and season them with salt, pepper, and minced garlic if you’d like. Let them cook on the griddle for about 5 to 7 minutes until they start to turn golden brown and crispy.
5. Flip and Cook Again:
Carefully flip each smashed potato over with a spatula. Cook the other side for another 5 to 7 minutes until it also gets that delightful crispy texture. Yum!
6. Serve and Enjoy:
Once both sides are golden and crispy, remove the potatoes from the griddle. Garnish with fresh chopped chives for a pop of flavor and color. Serve these tasty smashed potatoes immediately and enjoy them as a side dish with your favorite meal!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes work great, you can also use white potatoes or even fingerlings. Just ensure they have a similar size for even cooking.
How Can I Make This Recipe Vegan?
This recipe is already vegan-friendly! Just ensure that your olive oil is used and avoid any non-vegan toppings. You can also experiment by adding nutritional yeast for a cheesy flavor!
What’s the Best Way to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes until they’re heated through and crispy again.
Can I Make a Larger Batch?
Of course! Just make sure your griddle has enough space for all the potatoes to be flattened without crowding. You may need to cook them in batches to maintain a crispy texture.
