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Griddle Smashed Potatoes

Crispy potatoes that get ultra-crispy flattened edges on a griddle, then get loaded like loaded potatoes with cheddar, bacon, sour cream, and chives. This smashed potatoes method involves boiling for tenderness and smashing completely flat for a crunchy golden crust.
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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: 485
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil and cool slightly
  1. Bring a pot of water to a boil and boil baby potatoes until tender, about 15-20 minutes.
  2. Drain the potatoes and cool slightly so they can be smashed without steaming off the crisping oils.
Griddle and smash
  1. Heat a griddle to medium-high and add olive oil and butter.
  2. Place the potatoes on the griddle and smash completely flat with a heavy spatula to create maximum contact for crisp edges.
  3. Add minced garlic around the potatoes and cook for 6-7 minutes until a crispy golden crust forms.
  4. Flip the potatoes and cook another 5-6 minutes until both sides are crispy.
Load and serve
  1. Sprinkle the smashed potatoes with shredded cheddar cheese so it melts on contact with the hot griddle.
  2. Top with cooked and crumbled bacon, then spoon over sour cream and finish with chopped chives before serving.

Notes

For the crispiest flattened rounds, smash each potato firmly right after draining while they’re still warm and workable. Refrigerate leftovers in an airtight container up to 3 days; re-crisp in a hot skillet or griddle for best texture. Freezing isn’t recommended because the toppings and potatoes can get watery. For a lighter option, use low-fat sour cream and reduce the butter to 2 tablespoons while keeping the griddle heat the same.