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Blackstone Smashed Potatoes

Blackstone smashed potatoes with ultra-crispy golden edges and creamy centers—flattened potato rounds cooked directly on the griddle. Finished with garlic, sour cream, shredded cheddar, chives, and bacon bits for a loaded side dish.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and seasonings
  • 2 lb baby potatoes
  • 4 tbsp olive oil
  • 4 tbsp butter
  • 6 cloves garlic, minced
  • 1 Salt and 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
  • 1 Dutch oven

Method
 

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

Notes

For maximum crisp, smash the potatoes while they’re still warm but not scalding—pressing too early can make them paste, and waiting too long can prevent browning. Serve right away for the crispiest edges; leftovers keep in the refrigerator up to 3 days and reheat on a hot griddle or skillet to re-crisp. Freezing isn’t recommended because the potatoes lose their texture. For a lighter option, use reduced-fat cheese and swap bacon bits for turkey bacon bits.