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Griddle Smashed Potatoes

Crispy griddle smashed potatoes with ultra-crispy flattened rounds and golden crust. Boiled-tender, then pressed on a hot griddle and loaded 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: 510
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 2 lb baby potatoes
olive oil
  • 4 tbsp olive oil
butter
  • 3 tbsp butter
garlic
  • 4 cloves garlic, minced
salt and pepper
  • 1 salt to taste
  • 1 pepper to taste
cheddar cheese
  • 1 cup shredded cheddar cheese
bacon
  • 1 cup bacon, cooked and crumbled 1/2 cup equivalent by volume; use crumbled bacon
  • 0.5 cup bacon, cooked and crumbled use to match 1/2 cup; adjust if your bacon is measured differently
sour cream
  • 0.25 cup sour cream
chives
  • 2 tbsp chives, chopped

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Boil and cool
  1. Boil baby potatoes until tender, about 15-20 minutes, then drain and cool slightly with no cover so the edges dry.
Griddle crisping
  1. Heat a griddle to medium-high and add olive oil and butter until the butter foams slightly, signaling it’s hot enough to crisp.
  2. Place potatoes on the griddle and smash completely flat with a heavy spatula so you get even, browned rounds.
  3. Add minced garlic around the potatoes and cook 6-7 minutes until a crispy golden crust forms on the bottoms, visible around the edges.
  4. Flip the potatoes and cook another 5-6 minutes until both sides are crispy and deeply browned.
Load and serve
  1. Top the hot griddle potatoes with shredded cheddar cheese, bacon, sour cream, and chives, so the cheese starts to melt from the heat.

Notes

For the crispiest rounds, cool the boiled potatoes just until you can handle them—dry surface = better browning. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a hot griddle or skillet to re-crisp. Freezing is not recommended due to texture loss. For a lighter option, use reduced-fat cheddar and Greek yogurt in place of sour cream.