Description
Crispy on the outside and tender on the inside, these Blackstone Smashed Potatoes are a flavorful twist on classic smashed potatoes. Coated with olive oil and garlic, then cooked to golden perfection on a griddle, they’re topped with melted cheddar cheese, savory bacon bits, and garnished with fresh herbs for a delicious appetizer or side dish.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes
Seasonings and Oil
- 2 Tablespoons butter
- 3 Tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
Toppings
- 1 cup shredded cheddar cheese
- ½ cup bacon bits
- Sour cream (for serving)
- Chopped fresh parsley or chives (for garnish)
Instructions
- Boil the Potatoes: In a large pot of salted boiling water, cook the baby potatoes until they are tender and easily pierced with a fork, about 15-20 minutes. Drain the water from the pot.
- Preheat the Griddle: Set your Blackstone griddle to medium-high heat to prepare for cooking the potatoes.
- Coat the Potatoes: In a large bowl, mix together the olive oil, garlic powder, and sea salt. Add the drained potatoes to the bowl and toss thoroughly until all potatoes are evenly coated with the seasoned oil.
- Melt Butter on Griddle: Place the butter on the griddle and let it melt completely, then spread it out evenly across the cooking surface.
- Smash the Potatoes: Arrange the potatoes on the griddle in a single layer. Use a spatula or burger press to firmly smash each potato until flattened but still holding together.
- Cook and Add Toppings: Let the smashed potatoes cook uncovered for 5 minutes to develop a crispy bottom. Flip each potato over, then generously sprinkle shredded cheddar cheese and bacon bits over the top. Cook for an additional 5 minutes or until the cheese has melted and the potatoes are crispy on both sides.
- Serve: Remove the potatoes from the griddle and serve immediately, garnished with chopped parsley or chives and accompanied by sour cream if desired.
Notes
- Use baby potatoes or small Yukon Golds for best results, as they hold shape well when smashed.
- Be gentle when smashing to avoid breaking the potatoes apart completely.
- For a vegetarian version, omit the bacon bits or substitute with crispy fried mushrooms or smoked paprika seasoning.
- Serve hot for maximum crispiness; leftovers can be reheated in an oven or air fryer.
- Adjust salt to taste depending on the saltiness of your bacon bits and cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling and Griddling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (about 6-7 potatoes)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: Blackstone smashed potatoes, crispy smashed potatoes, griddle potatoes, cheesy bacon smashed potatoes, easy side dish
