These easy Blackstone smashed potatoes are crispy on the outside and soft on the inside, making them a perfect side dish! A little seasoning goes a long way to add flavor.
I love how simple they are to make! Just boil, smash, and grill—quick and tasty. They’re great with burgers or just on their own; trust me, you’ll be reaching for seconds! 😊
Key Ingredients & Substitutions
Baby Potatoes: These little gems are perfect because they are tender and hold their shape well when cooked. If you can’t find baby potatoes, small red potatoes work just as well. You can also try Yukon golds for a creamier texture.
Olive Oil: This is great for flavor and crispiness. If you’re looking for a different taste, avocado oil is a fantastic substitute thanks to its high smoke point. Any cooking oil you have on hand, like canola or vegetable oil, can also work.
Garlic Powder & Onion Powder: These spices add nice depth. If you prefer fresh, you can replace garlic powder with minced garlic (1 clove for each teaspoon) and onion powder with finely chopped onions. Just cook them a bit longer to soften.
Chives: Fresh chives add a lovely freshness as a garnish. If you don’t have chives, green onions (scallions) can be a good alternative, giving a similar flavor with a bit more crunch.
How Do I Achieve Perfectly Smashed Potatoes?
Smashed potatoes are all about getting that perfect balance between tenderness and crispiness. Here’s how to get it right:
- Start by boiling the potatoes in salted water until they can be pierced easily with a fork. This usually takes about 15-20 minutes.
- Let the potatoes cool slightly so they are easier to handle. Then, place them on a baking sheet and gently smash them. Aim for a flat shape without breaking them apart completely.
- Drizzle olive oil over the smashed potatoes before seasoning. This helps them crisp up nicely on the griddle.
- Cook on the Blackstone griddle for a good golden-brown color on both sides. Don’t rush this step; a little extra time gives great crispy potatoes!
Enjoy the process and happy cooking!
How to Make Easy Blackstone Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small red potatoes)
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh chives, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 30-35 minutes in total. You will spend around 15-20 minutes boiling the potatoes, plus some time for cooling and cooking them on the Blackstone griddle. It’s a quick and delightful dish that’s perfect as a side!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot filled with salted water. Bring the water to a boil and let the potatoes cook for about 15-20 minutes. You’ll know they are ready when a fork easily pierces them, but be careful not to overcook—they shouldn’t be falling apart!
2. Prepare for Smashed Potatoes:
Once the potatoes are cooked, drain them and let them cool just a bit—enough so you can handle them. While the potatoes are cooling, preheat your Blackstone griddle to medium heat so it’s ready for cooking.
3. Smash the Potatoes:
On a baking sheet or flat surface, arrange the boiled potatoes. Using a potato masher or the bottom of a flat glass, gently smash each potato until they are flattened. They should remain intact but with a nice smashed look.
4. Season the Potatoes:
Drizzle the smashed potatoes with olive oil and sprinkle on the garlic powder, onion powder, salt, and pepper. Make sure the potatoes are well-coated for all that delicious flavor!
5. Cook on the Griddle:
Now, carefully place the seasoned smashed potatoes onto your preheated Blackstone griddle. Cook them for about 5-7 minutes on each side. You want them to get golden brown and crispy—a perfect texture!
6. Serve and Enjoy:
Once the smashed potatoes are done cooking, carefully remove them from the griddle and transfer them to a serving platter. Finish off by garnishing with chopped fresh chives. They’re ready to be enjoyed—dig in!
Enjoy your delicious smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes or small red potatoes work best for this recipe, you can also use Yukon Gold or fingerling potatoes. Just ensure that the potatoes are similar in size for even cooking.
What If I Don’t Have Garlic Powder or Onion Powder?
No worries! You can substitute with fresh garlic and onions. Use 2 cloves of minced garlic for garlic powder and a 1/4 cup of finely chopped onion for onion powder. Sauté them in olive oil on the griddle before adding the smashed potatoes for maximum flavor!
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on the griddle or a frying pan over medium heat for about 5-7 minutes until they’re crispy again. You can add a drizzle of olive oil to help them crisp up.
Can I Make These Veggies Ahead of Time?
You can pre-boil the potatoes and smash them a few hours ahead of time. Just store them flat in the fridge until you’re ready to cook them. When you’re ready to serve, simply heat up your Blackstone griddle and follow the remaining steps!
