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Blackstone Smashed Potatoes

Blackstone smashed potatoes with ultra-crispy golden edges and creamy centers made on a griddle. You’ll boil until fork-tender, smash flat, then griddle until both sides turn crisp before loading 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 and cooking base
  • 2 lb baby potatoes Use small potatoes so they become fork-tender in one boil.
  • 4 tbsp olive oil For griddle browning and crisping.
  • 4 tbsp butter Adds richness and helps create golden edges.
  • 6 garlic, minced Minced cloves for even flavor around the potatoes.
  • 1 salt and pepper Season in stages for best balance.
Toppings
  • 1 sour cream for topping Spoon on hot potatoes so it melts slightly at the edges.
  • 1 shredded cheddar cheese Sprinkle generously for a melty finish.
  • 1 chopped chives Add right before serving for a fresh bite.
  • 1 bacon bits Optional but adds smoky crunch to every bite.

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: don’t over-smash—press just enough to flatten while keeping ridges that crisp. Refrigerate leftovers up to 3 days; reheat on a hot griddle or skillet for best crunch. Freezing is not recommended for the topping-loaded version. For a lighter option, swap half the butter for olive oil and use reduced-fat cheddar.