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Griddle Smashed Potatoes

Crispy griddle smashed potatoes with ultra-flattened potato rounds and golden crust. Loaded with cheddar, bacon, sour cream, and chives for a classic loaded potatoes side dish.
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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
  

Potatoes
  • 2 lb baby potatoes
  • 4 tbsp olive oil
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 0.5 Salt to taste
  • 0.5 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 cast iron skillet

Method
 

Boil and prep
  1. Boil baby potatoes in a pot of water until tender, about 15-20 minutes, then drain and cool slightly.
  2. Minced garlic is ready for griddle cooking while the potatoes cool.
Griddle smash and crisp
  1. Heat a griddle to medium-high, then add olive oil and butter.
  2. Place the drained baby 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 crispy golden crust forms.
  4. Flip the potato rounds and cook another 5-6 minutes until both sides are crispy.
Load and serve
  1. Top the hot smashed potatoes with shredded cheddar cheese, bacon, sour cream, and chives before serving.
  2. Season the loaded potatoes with salt and pepper to taste just before serving.

Notes

For the crispiest rounds, keep the griddle at medium-high and smash firmly so the potatoes spread into thin, even contact with the surface. Refrigerate leftovers in a sealed container up to 3 days; reheat on a hot griddle or skillet to regain crunch (freezing not recommended). For a lighter option, swap sour cream for Greek yogurt while keeping the cheese and bacon for the classic loaded flavor.