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Blackstone Smashed Potatoes

Blackstone smashed potatoes with ultra-crispy golden edges and creamy centers, cooked on a griddle until both sides are browned. Flattened potato rounds get garlic aroma while they cook, then finish with sour cream, cheddar, chives, and bacon bits for loaded flavor.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Blackstone smashed potatoes
  • 2 lb baby potatoes
  • 4 tbsp olive oil
  • 4 tbsp butter
  • 6 clove garlic minced
  • 0.25 Salt and pepper to taste
  • 1 Sour cream for topping
  • 1 Shredded cheddar cheese for topping
  • 1 Chopped chives for topping
  • 1 Bacon bits for topping

Equipment

  • 1 cast iron skillet

Method
 

Boil and cool
  1. Boil baby potatoes until fork-tender, about 15-20 minutes, then drain and let cool slightly.
  2. Let the drained potatoes rest briefly so they smash without falling apart.
Griddle smash and crisp
  1. Heat a griddle to medium-high and 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.
  4. Flip the potatoes and cook another 5-6 minutes until both sides are crispy.
Season and top
  1. Season with salt and pepper, then top with sour cream, shredded cheddar cheese, chopped chives, and bacon bits.

Notes

Pro tip: for the crispiest edges, smash while the potatoes are warm and keep them in a single layer so the griddle heat can contact the cut surface. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a griddle until hot and crisp again. Freezing is not recommended because the creamy texture can turn watery after thawing. For a lighter option, swap sour cream for Greek yogurt while keeping the cheddar and bacon bits.