These easy Blackstone smashed potatoes are crispy on the outside and soft on the inside. Perfectly seasoned and super fun to make, they are a tasty treat for everyone!
Every time I make these, my family goes wild! I love how they cook up quickly on the Blackstone, making them a great side dish for any meal. Plus, who doesn’t love a good potato? 🥔
Key Ingredients & Substitutions
Baby Potatoes: I love using Red or Yukon Gold simply because they have great flavor and a nice creamy texture. If you can’t find them, feel free to substitute with other small potatoes like fingerlings or even sweet potatoes for a twist.
Olive Oil: This adds richness to the potatoes. If you’re looking for a little different flavor, try avocado oil or melted butter instead. They both work well for drizzling and help crisp up the potatoes nicely.
Seasonings: Garlic and onion powder bring a nice warmth to the dish. If you prefer fresh, minced garlic and onion will taste even better! Feel free to switch paprika with smoked paprika for a deeper flavor hit.
Chives: These add a fresh touch on top at the end. You can substitute with green onions or even parsley if chives aren’t available. Both give a nice pop of color and flavor.
How Do I Get My Potatoes Crispy on the Griddle?
Getting those smashed potatoes crispy is all about preparation and temperature. Start by making sure your potatoes are well-drained and not too wet when you smash them. Here’s how to get that perfect crunch:
- After smashing, make sure to coat them generously with olive oil; this helps to crisp up the edges.
- Preheat your Blackstone griddle to a medium-high temperature; a hot surface is key to getting that golden brown color.
- Cook for about 5-7 minutes on each side, but keep an eye on them! Flip when they start to look crispy.
Don’t rush the cooking time—those crispy bits are worth the wait!
Easy Blackstone Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby potatoes (Red or Yukon Gold work well)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh chives, finely chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 25-30 minutes total. You’ll need about 15-20 minutes for boiling the potatoes and another 10-15 minutes for cooking them on the griddle. It’s quick and perfect for a tasty side dish!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot of salted water. Bring the water to a boil and let the potatoes cook until they are tender, which should take about 15-20 minutes. You want them to be soft enough to pierce easily with a fork.
2. Preheat the Blackstone Griddle:
While the potatoes are boiling, preheat your Blackstone griddle to medium-high heat. This will ensure your potatoes get nice and crispy when it’s time to cook them.
3. Smash the Potatoes:
Once the potatoes are done boiling, drain them and let them cool for a few minutes. When they are cool enough to handle, place each potato on a flat surface. Using the bottom of a glass or a potato masher, gently press down to smash the potatoes. You want them broken but still in one piece.
4. Season the Potatoes:
Drizzle the smashed potatoes with olive oil and then sprinkle them with garlic powder, onion powder, paprika, salt, and pepper. Toss the potatoes gently to ensure they are evenly coated with all the seasonings.
5. Cook on the Griddle:
Now it’s time to cook the potatoes! Place the smashed potatoes on the preheated Blackstone griddle. Cook them for about 5-7 minutes on each side until they are golden brown and crispy. Keep an eye on them to avoid burning!
6. Serve and Garnish:
Once the potatoes are cooked to your liking, take them off the griddle and transfer them to a serving platter. Garnish with freshly chopped chives for a nice touch of color and flavor.
7. Enjoy!
Serve the smashed potatoes warm and enjoy this delicious side dish! They’re great with just about any meal.
Can I Use Other Types of Potatoes?
Absolutely! While baby Red or Yukon Gold potatoes are great options for smashing, you can also use other varieties like fingerling or even regular russet potatoes. Just keep in mind that larger potatoes may need to be cut into smaller pieces and may take longer to cook through.
What If I Don’t Have a Blackstone Griddle?
No problem! You can use a conventional stovetop griddle or even a nonstick skillet. Just adjust the heat to medium-high and ensure there’s enough space to cook the potatoes in batches if necessary. The key is to get them nice and crispy, so don’t overcrowd the pan!
Can I Prep the Potatoes Ahead of Time?
Yes! You can boil and smash the potatoes a few hours in advance. Just store them in an airtight container in the fridge after smashing, and when you’re ready to cook, drizzle with olive oil and seasonings before placing them on the griddle.
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 until warmed through, giving them a chance to crisp up again!
