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Blackstone Smashed Potatoes

Blackstone smashed potatoes with ultra-crispy, golden edges and creamy centers. Flattened potato rounds hit the griddle for quick browning, then get loaded 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb baby potatoes
Seasoning and cooking fat
  • 4 tbsp olive oil
  • 4 tbsp butter
  • 6 garlic minced
  • 0.5 salt to taste
  • 0.5 pepper to taste
Toppings
  • 1 sour cream for topping
  • 1 shredded cheddar cheese
  • 1 chopped chives
  • 1 bacon bits

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Boil and cool
  1. Boil baby potatoes until fork-tender, about 15–20 minutes, then drain and let cool slightly to avoid steaming on the griddle.
Crisp on the griddle
  1. Heat the Blackstone griddle to medium-high and add olive oil and butter so they shimmer before potatoes hit the surface.
  2. Place potatoes on the griddle and smash flat with a heavy spatula or masher to form even, thick rounds with rough edges.
  3. Add minced garlic around the potatoes and cook 6–7 minutes, watching for bottoms to turn crispy and golden.
  4. Flip the potatoes and cook 5–6 minutes more until both sides are crispy and browned.
Season and load
  1. Season smashed potatoes with salt and pepper to taste, then top immediately with sour cream, shredded cheddar cheese, chopped chives, and bacon bits for a loaded finish.

Notes

For maximum crunch, let the boiled potatoes cool just enough to handle but don’t let them fully chill. Store leftovers in the fridge up to 3 days; reheat on a hot griddle or in a skillet to re-crisp. Freezing is not recommended for best texture. If you want a lighter topping, swap sour cream for plain Greek yogurt (same tang, slightly less fat).