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 regular potatoes into an unforgettable side dish. Everyone at the table will love the flavor and texture of these crispy potatoes. Make this once and it is sure to become a regular in your rotation!
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!
So preheat your griddle and get ready for an experience that's sure to delight.
Ingredients
- Potatoes: I like to use baby yellow potatoes in this recipe. However, you could also use red or white potatoes or whatever potatoes you have on hand. Just make sure you use small potatoes so that they cook through.
- Oil: I used avocado oil for this recipe, but olive oil will work as well.
- 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 ey on it so it doesn’t burn.
- Sea salt: Don't skip the salt - it is an important flavor enhancer for this recipe. Kosher salt or table salt work well too.
- Parmesan cheese: Adds great flavor and texture to the dish.
- Fresh parsley or chives, for garnish (optional): For a nice pop of color and extra flavor!
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
First, start by paraboiling your potatoes. To do this, fill a large pot with salted boiling water and add the potatoes. Cook for about 20 minutes or until tender when pricked with a fork.
Next, preheat your Blackstone griddle to medium-high heat, and oil it well. I would recommend adding a couple of tablespoons of your favorite oil to the griddle. In my experience, this helps to get that crispy texture we are looking for.
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.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat your leftover potatoes on your griddle, in the oven, or in the microwave.
FAQs
What kind of potatoes are best for smashed potatoes?
This recipe uses small, baby potatoes to create a delicious side dish. I like baby Yukon gold potatoes, but you could use whatever kind of potatoes you have on hand. Baby red potatoes also work well here.
What is the difference between mashed and smashed potatoes?
Mashed potatoes are cooked, then mashed together until creamy and smooth. Smashed potatoes, on the other hand, are cooked, flattened with a spatula or burger press, and then pan-fried until golden brown and crispy. The smashed potatoes have a nice crunchy exterior with a fluffy interior. They are delicious!
Why are my smashed potatoes 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.
Tools
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More Blackstone Griddle Recipes to Try
From succulent pulled chicken Philly to flavorful teriyaki chicken, Blackstone recipes have something for everyone. All four of these recipes are made on the Blackstone griddle and are sure to become staples in your family's routine. Try them now and see why so many people love these delicious (and easy) dishes!
- Blackstone Chicken Fried Rice
- Chicken Philly Sandwich
- Blackstone Teriyaki Chicken
- Blackstone Stir Fry
Blackstone Smashed Potatoes
Equipment
- Blackstone Griddle
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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