Oh my goodness, you guys! If you’re anything like me and love that perfect combination of crispy exterior and fluffy interior, then you are going to FLIP out over these Blackstone Smashed Potatoes. Seriously, the griddle is a game-changer for potatoes. I first tried making them this way on a lazy Saturday afternoon after grilling some burgers, and my family pretty much inhaled them before I could even get a photo. The secret is boiling them first just until they’re tender, then smashing them down on that hot Blackstone for that *ultimate* golden crisp. Trust me, they’re way better than any fries or regular roasted potatoes!
Why You’ll Love These Blackstone Smashed Potatoes
- Crazy Crispy Texture: The griddle gets them super golden and crunchy on the outside!
- Fluffy Inside: Boiling them first ensures that perfect soft center.
- Flavor Explosion: Garlic, herbs, and a hint of parmesan make these irresistible.
- Super Easy: They come together quicker than you think, perfect for any weeknight or cookout!
Ingredients for Blackstone Smashed Potatoes
You really only need a few basic things for these potatoes, but I love the Yukon Golds for their buttery flavor and how they hold up. Don’t skimp on the seasoning – it makes all the difference!
- 2 pounds baby Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 2 tablespoons butter, melted
- 2 tablespoons grated parmesan cheese
- 1 tablespoon chopped chives
How to Make Blackstone Smashed Potatoes: Step-by-Step
Okay, let’s get these amazing potatoes going! It’s honestly super simple. First things first, you want to get your potatoes ready for their softening stage. Toss those baby Yukon Golds into a big pot. Just cover them with water, no fancy stuff needed here. Then, pop that pot on the stove and bring it to a rolling boil. Let them do their thing for about 15 to 18 minutes. You’ll know they’re ready when you can easily poke a fork right through them – they should be fork-tender, but not mushy! After that, drain ’em really well and let them hang out for a few minutes to cool down a bit. This little drying-off period really helps with the crispiness later on, trust me.
Now for the star of the show: the Blackstone! Get that griddle fired up to medium-high heat. You want it nice and hot! Once it’s shimmering, drizzle a good amount of olive oil all over the surface. Carefully place your slightly cooled potatoes onto the hot griddle. This is where the magic happens! Grab your spatula or even a burger press if you have one, and gently smash each potato flat. Don’t go crazy and mash them into oblivion, just a gentle press to flatten them out. It’s pretty satisfying, right?
Once they’re smashed, it’s seasoning time! Sprinkle them generously with salt, black pepper, garlic powder, onion powder, and that lovely dried parsley. Make sure to season both sides if you can. Now, let them cook for about 5 to 6 minutes without moving them too much. You want that bottom to get beautifully golden brown and crispy. Resist the urge to poke them constantly; patience is key for that perfect sear! Carefully flip them over with your spatula – try not to break them up too much. Cook the other side for another 4 to 5 minutes until it’s equally as crispy and delicious.
Almost there! Right at the end, take your melted butter and drizzle it all over those crispy beauties on the griddle. Then, sprinkle that grated parmesan cheese over the top. It’ll get all melty and amazing. Give them one last little sprinkle of fresh chopped chives for a pop of color and freshness. These Blackstone Smashed Potatoes are best served immediately while they’re piping hot and super crunchy. They pair perfectly with just about anything, from burgers to chicken, or even as a snack! If you’re planning a big meal, you might want to think about making a double batch because they go FAST, just like after my Cheesy Ranch Potatoes do!
What to Serve with Your Blackstone Smashed Potatoes
These crispy, savory potatoes are amazing on their own, but they really shine when paired with the right mains! Here are a few ideas:
Cowboy Butter Chicken Bites: The rich, creamy cowboy butter sauce is divine with these crispy potatoes. It’s a flavor match made in heaven. Check out my Cowboy Butter Chicken Bites for an easy main!
Crispy Parmesan Chicken Thighs: Who doesn’t love extra crispy things? The double-crispy goodness of my Crispy Parmesan Chicken Thighs alongside these potatoes is pure perfection.
Garlic Butter Steak and Zucchini Skillet: For a super savory meal, you can’t go wrong with steak! The garlic butter flavor in this Garlic Butter Steak and Zucchini Skillet really complements the potatoes beautifully.
Storing and Reheating Your Blackstone Smashed Potatoes
Listen, these potatoes are best straight off the griddle, but lucky for us, they store and reheat pretty darn well! Once they’ve cooled down a bit, pop ’em into an airtight container and stash them in the fridge. They’ll stay good for about 3 days. Now, for reheating, the microwave is okay in a pinch, but it *will* make them a little soft. To get that glorious crispiness back, I HIGHLY recommend popping them in a 400°F oven or an air fryer for about 5-7 minutes. They’ll crisp right back up!
Frequently Asked Questions About Blackstone Smashed Potatoes
What kind of potatoes work best for smashed potatoes on the Blackstone?
I absolutely love using baby Yukon Gold potatoes for these Blackstone smashed potatoes! They have a wonderful buttery flavor and they get perfectly tender when boiled, plus they hold their shape really well when you smash them. Russets can work too, but they tend to be a bit more delicate and might fall apart more easily. The Yukon Golds give you that fantastic balance of creamy inside and crispy outside!
Can I prep these potatoes ahead of time?
Yes, you totally can! You can boil and drain the potatoes a day in advance and keep them in an airtight container in the fridge. Just let them sit out for about 15-20 minutes to come closer to room temperature before smashing and cooking them on the griddle. This makes getting that perfect crispy crust a little easier. Just remember, they’re still best fresh off the griddle, but par-boiling them ahead of time saves you a few minutes when dinner needs to come together!
How do I get the crispiest finish on my smashed potatoes?
Okay, this is key! First, don’t over-boil the potatoes; you want them fork-tender, not mushy. Then, make sure your Blackstone griddle is nice and hot before you add the smashed potatoes and olive oil. The biggest tip, though? Once you smash them down and they hit that hot griddle, just let them be! Resist the urge to keep moving them around. Let them develop that deep golden-brown, crispy crust without fussing over them too much. Patience equals crispiness, my friend!
Before You Go
I really hope you give these Blackstone Smashed Potatoes a try! They’re such a fun and unbelievably tasty side dish. Let me know in the comments how yours turned out, or leave a star rating. Happy cooking, and don’t forget to check out my latest videos on YouTube!
Blackstone Smashed Potatoes
Ingredients
Equipment
Method
- Place potatoes in a large pot and cover with water.
- Bring to a boil and cook for 15 to 18 minutes until fork tender.
- Drain potatoes and allow them to cool slightly.
- Preheat the Blackstone griddle to medium-high heat.
- Drizzle olive oil over the griddle surface.
- Place potatoes on the griddle and gently smash each potato flat using a spatula or burger press.
- Season potatoes with salt, black pepper, garlic powder, onion powder, and dried parsley.
- Cook potatoes for 5 to 6 minutes until the bottoms become crispy and golden brown.
- Flip potatoes carefully and cook another 4 to 5 minutes until both sides are crispy.
- Drizzle melted butter over the potatoes and sprinkle with parmesan cheese.
- Garnish with chopped chives and serve hot.
