This Easy Blackstone Smashed Potatoes recipe is a fun twist on classic potatoes! They’re crispy on the outside and fluffy inside, making them hard to resist at any meal.
Smashing the potatoes brings out their flavor and creates a perfect crunchy layer. I love serving them with steak or just snacking on them right off the grill—so good!
Key Ingredients & Substitutions
Baby Potatoes: I love using baby potatoes for their creamy texture. Yukon Golds work perfectly too! If you’re in a pinch, fingerling or red potatoes are great alternatives that will also yield tasty results.
Olive Oil: This adds flavor and helps in crisping the potatoes. If you prefer, you can substitute it with avocado oil for a similar effect or melted butter for a richer taste.
Garlic Powder and Onion Powder: Both spices boost the taste without adding extra prep time. In place of these, fresh minced garlic and onions can be used but adjust the quantity since fresh is stronger.
Chives: They’re a fresh garnish that adds a pop of color and flavor. If you don’t have chives, green onions or parsley can stand in nicely for a fresh touch.
How Do I Get the Perfectly Crispy Smashed Potatoes?
Achieving that delightful crispiness is all about the preparation and cooking technique. Here’s how to nail it:
- Start by boiling the potatoes until they are fork-tender. Drain and cool them slightly; this prevents them from falling apart when smashing.
- When smashing, don’t press too hard. You want them flattened but not broken completely. This helps create surface area for that crispy crust.
- Coat both sides with olive oil before grilling; it’s crucial for that golden finish.
- Let the griddle get hot enough before adding the potatoes. This helps them sizzle and form a nice crust. Cook until golden brown on one side, then flip carefully for even cooking.
How to Make Easy Blackstone Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby potatoes (or small Yukon Gold potatoes)
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- Fresh chives, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend about 15-20 minutes boiling the potatoes and then another 10-15 minutes for smashing and cooking on the Blackstone griddle. It’s an easy and quick side dish perfect for any meal!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by filling a large pot with water and adding the baby potatoes. Toss in a pinch of salt and bring the water to a boil. Cook the potatoes for about 15-20 minutes, or until you can easily pierce them with a fork. This step is essential for getting the perfect texture!
2. Preheat Blackstone Griddle:
While your potatoes are boiling, it’s the perfect time to preheat your Blackstone griddle. Set it to medium heat so it’s ready for the next steps.
3. Drain and Cool:
Once the potatoes are cooked, carefully drain them in a colander and let them cool just a bit until they’re easy to handle. We want them warm but not hot!
4. Smash the Potatoes:
Now, lay the cooled potatoes on the griddle or a large cutting board. Get a cup or use a potato masher and gently smash each potato until it’s flattened but still holds together. This gives them a lovely shape and increases the surface area for delicious crispness!
5. Season the Potatoes:
Drizzle the smashed potatoes with olive oil on both sides, making sure they’re nicely coated. Then sprinkle on the garlic powder, onion powder, salt, and black pepper. Feel free to adjust the seasonings to your taste!
6. Cook on Griddle:
Place the seasoned smashed potatoes on the preheated Blackstone griddle. Let them cook for about 4-5 minutes on each side, or until they’re golden brown and crispy. The sizzling sound means they’re doing well!
7. Garnish and Serve:
Once they’re crispy and delicious, take the potatoes off the griddle and place them on a serving platter. Add a sprinkle of chopped fresh chives on top for a pop of color and flavor. Serve them warm as a tasty side dish and enjoy your delightful creation!
Can I Use Other Types of Potatoes?
Absolutely! While baby or Yukon Gold potatoes work best for this recipe, you can use other types like red potatoes or even russets. Just keep in mind that different potatoes may change the texture a bit. For russet potatoes, make sure to adjust the cooking time as they may need a little longer to become tender.
What If I Don’t Have a Blackstone Griddle?
No problem! You can cook the smashed potatoes on any griddle or a large skillet over medium heat on your stove. Just ensure to follow the same cooking instructions for achieving that golden, crispy texture!
How to Store Leftovers
Store any leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, you can either microwave them until warmed through or place them in a hot skillet with a little olive oil to regain that crispiness.
Can I Prep the Potatoes in Advance?
Yes, you can! Boil and smash the potatoes ahead of time, then store them in the fridge. Just remember to season and cook them on the griddle right before serving for that fresh, crispy bite!
