Get ready to take your potato game up a notch with this delicious Blackstone Griddle Smashed Potatoes recipe! With just a few simple ingredients, you can turn potatoes into an unforgettable side dish. Everyone at the table will love the flavor and texture of these crispy potatoes.
Whether you're looking for a tasty meal accompaniment or something special to add to your next BBQ, this grilled smashed potatoes recipe is the perfect option.
This easy side offers irresistible flavor and textured that will have everyone asking for more!
Ingredient Notes
- Potatoes: I like to use baby yellow potatoes in this recipe. However, you could also use red potatoes. In testing, I found that russets are too starchy and fingerlings were a little too fragile to hold up well on the griddle. Just make sure you use small potatoes so that they cook through.
- Rosemary: Fresh rosemary is best, however, dried rosemary can be used if that's all you have.
- Garlic powder: For an extra flavor kick! You could use fresh garlic here, but I like the ease of garlic powder. If you use minced garlic, keep an eye on it so it doesn’t burn.
Preventing Your Smashed Potatoes from Falling Apart
It is important not to over-smash your potatoes. If you press them too hard, they will break apart. (You can see a little of that in my process photos - I had my teen son do the pressing so I could take the photos, and he was a bit more aggressive than I'd like!)
Make sure that the potatoes are only flattened a quarter inch to half an inch thick. Also, make sure you oil your griddle well before adding the potatoes so that they don’t stick.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Start by paraboiling your potatoes in a large pot for about 20 minutes. You are looking for the fork to go in with no resistance, but not for them to be so cooked that they fall apart. Preheat and oil your griddle.
Tips
- When boiling the potatoes, make sure there is enough water to cover the potatoes by at least 1 inch.
- Don't skip oiling your flat-top griddle. A good amount of oil is key to getting an extra crispy texture. For even more flavor, you can use a mixture of butter and oil.
Variations
- To make loaded Blackstone Smashed Potatoes, omit the rosemary and use chives instead. Substitute cheddar cheese for the parmesan and top with additional chives, bacon, and sour cream.
- Make this recipe dairy-free by omitting the cheese. For added texture, you can top the potatoes with toasted pine nuts.
- Sage, chives, and thyme can be used in place of the rosemary.
- For a fun flavor twist, try adding 2 tablespoons of balsamic vinegar to the avocado oil mixture.
Serving Suggestions
Since you’ve got your flat-top griddle heated, why not make the entire meal on your Blackstone?
Smashed potatoes on the Blackstone are great served with hanger steak, Blackstone chicken thighs, seared flank steak, Blackstone salmon, tri tip, or Blackstone steak.
Round the meal out with a simple green salad or Blackstone asparagus.
Tools
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5-Ingredient Blackstone Griddle Smashed Potatoes
Equipment
Ingredients
- 2 pounds new potatoes
- 2 tablespoons oil I used avocado oil
- 1 tablespoon fresh minced rosemary
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ cup parmesan cheese
- Fresh parsley or chives for garnish
Instructions
- In a large pot of salted boiling water, cook the potatoes until tender, about 20 minutes or until fork-tender.
- Drain.
- Preheat your Blackstone griddle to medium-high heat. Oil the griddle well.
- In a smal bowl, combine the oil, rosemary, garlic powder and salt.
- Arrange the potatoes in a single layer. Using your griddle spatula or burger press, smash the potatoes.
- Drizzle with the rosemary garlic oil.
- Cook for 5 minutes. Flip, and sprinkle with the cheese. Cook for another 5 minutes, until the cheese melts.
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