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Griddle Smashed Potatoes

Crispy griddle smashed potatoes with ultra-crispy flattened rounds and melty loaded toppings. Boiled baby potatoes are smashed and pan-fried until golden-brown, then finished with cheddar, bacon, sour cream, and chives.
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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
  

Griddle smashed potatoes
  • 2 lb baby potatoes Use baby potatoes for quick tender centers.
  • 4 tbsp olive oil
  • 3 tbsp butter
  • 4 garlic, minced
  • 1 salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 0.5 cup bacon, cooked and crumbled
  • 0.25 cup sour cream
  • 2 tbsp chives, chopped

Equipment

  • 1 cast iron skillet

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil and cook baby potatoes until tender, about 15-20 minutes.
  2. Drain the potatoes and let them cool slightly so they can be smashed without falling apart.
Sear on the griddle
  1. Heat a griddle to medium-high and add olive oil and butter until the fat shimmers.
  2. Place the potatoes on the griddle and smash completely flat with a heavy spatula.
  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 and browned.
Load and serve
  1. Top the hot potatoes with shredded cheddar cheese, bacon, sour cream, and chopped chives before serving.

Notes

For the crispiest rounds, smash when the potatoes are warm but not steaming (cool slightly after draining). Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium heat to re-crisp. Freezing is not recommended because the texture of smashed potatoes and sour cream can break down. For a lighter option, use reduced-fat cheddar and sour cream (texture stays creamy, though crispness is slightly softer).