These Easy Blackstone Smashed Potatoes are crispy on the outside and fluffy inside. Just boil, smash, and fry them on your griddle for a delicious side dish!
Honestly, I can’t resist their golden crunch! Pair them with any meal, and you’ll see everyone coming back for seconds—trust me, they disappear fast! 😄
Key Ingredients & Substitutions
Baby Potatoes: These potatoes are perfect for this recipe as they are tender and hold their shape well. If you can’t find baby potatoes, small red potatoes work great too. Yukon golds can also be used for a creamier texture.
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you’re looking for a lighter option, avocado oil is a great substitute. Both oils help to crisp the potatoes nicely.
Garlic Powder: This adds a nice punch of flavor. If you’re a garlic lover, fresh minced garlic is a fantastic substitute. Just use about a clove or two, depending on how strong you like the taste!
Fresh Chives: These add a fresh, mild onion flavor. If you don’t have chives, you can use green onions or even parsley for a pop of color.
How Do I Get My Potatoes Perfectly Smashed?
Smashed potatoes should be crispy on the outside and tender on the inside. To achieve this, you’ll want to handle them gently but firmly. Here’s how to get them just right:
- After boiling, let the potatoes cool a bit so they don’t fall apart when you smash them.
- Use a heavy spatula or the bottom of a glass. Place it flat on the potato, and apply even pressure to flatten it to about ½ inch thick.
- The key is to not press down too hard; you want them smashed, not squished!
With these tips, your smashed potatoes will turn out crispy and delicious every time! Enjoy making this easy dish.
How to Make Easy Blackstone Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small red potatoes)
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon garlic powder
- Fresh chives, finely chopped (for garnish)
How Much Time Will You Need?
This delicious dish will take about 25-30 minutes total. You’ll spend around 15-20 minutes boiling the potatoes, plus a little extra time for smashing and cooking them on the Blackstone griddle. It’s a quick and tasty side dish that everyone will love!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by getting a large pot and filling it with water. Add a good amount of salt and bring the water to a boil. Once it’s bubbling, toss in the baby potatoes. Let them cook for about 15-20 minutes, or until you can easily poke them with a fork. This means they’re tender and ready to go!
2. Preheat the Blackstone Griddle:
While you’re waiting for the potatoes to boil, turn on your Blackstone griddle and set it to medium heat. It’s important to let it warm up so the potatoes will get nice and crispy!
3. Drain and Cool:
After the potatoes have boiled, carefully drain them in a colander. Let them sit for a few minutes to cool down slightly—you don’t want to burn your hands when you’re smashing them!
4. Smash the Potatoes:
Once the potatoes have cooled a bit, place them on the preheated griddle. Take a sturdy spatula or the bottom of a heavy glass and gently smash each potato down until it’s about ½ inch thick. Don’t flatten them too much; you want some of that lovely potato goodness to stay intact!
5. Season and Oil:
Now it’s time to add flavor! Drizzle the smashed potatoes with olive oil and season them generously with salt, pepper, and garlic powder. Get creative—you can adjust the seasonings to match your taste!
6. Cook on the Griddle:
Cook those smashed potatoes on the griddle for about 5-7 minutes on each side. Keep an eye on them—they should turn crispy and golden brown! Flip them carefully to make sure they get that wonderful crunch on both sides.
7. Garnish and Serve:
Once cooked to your liking, remove the potatoes from the griddle. Sprinkle them with fresh chopped chives for a pop of color and flavor. Serve them warm alongside your favorite meal, and enjoy the crispy, deliciousness!
These crispy smashed potatoes are a simple yet perfect addition to any meal, and cooking them on a Blackstone griddle enhances their flavor and texture. Enjoy your cooking!
Can I Use Other Types of Potatoes?
Absolutely! While baby or small red potatoes work best for this recipe, you can also use Yukon Gold or fingerling potatoes. Just keep in mind the cooking times may vary slightly depending on the type and size of the potatoes; ensure they are fork-tender before smashing.
What If I Don’t Have a Blackstone Griddle?
No problem! You can use a large skillet or frying pan on your stovetop instead. Just cook over medium heat, following the same instructions, and make sure to have enough space to smash and cook the potatoes evenly.
Can I Make These Potatoes in Advance?
You can prep the potatoes ahead of time! Boil and smash them, then store them in an airtight container in the fridge for up to 24 hours. When you’re ready to cook, just heat up your griddle and cook them straight from the fridge, adding a minute or two to the cooking time as needed.
How to Store Leftover Smashed Potatoes
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them back on the griddle or in a skillet over medium heat and add a little olive oil to crisp them up again.
