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Close-up of golden brown Blackstone Smashed Potatoes topped with fresh chives and sea salt.

Blackstone Smashed Potatoes

These Blackstone smashed potatoes are golden, crispy, buttery, and loaded with savory garlic herb flavor in every bite. Cooked on the griddle for maximum crunch and fluffy centers, this easy side dish pairs perfectly with burgers, steak, chicken, and all your favorite comfort meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 pounds baby Yukon Gold potatoes
Seasoning
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
Finishing Touches
  • 2 tablespoons butter, melted
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon chopped chives

Equipment

  • Large pot
  • Blackstone griddle
  • Spatula
  • Burger press

Method
 

  1. Place potatoes in a large pot and cover with water.
  2. Bring to a boil and cook for 15 to 18 minutes until fork tender.
  3. Drain potatoes and allow them to cool slightly.
  4. Preheat the Blackstone griddle to medium-high heat.
  5. Drizzle olive oil over the griddle surface.
  6. Place potatoes on the griddle and gently smash each potato flat using a spatula or burger press.
  7. Season potatoes with salt, black pepper, garlic powder, onion powder, and dried parsley.
  8. Cook potatoes for 5 to 6 minutes until the bottoms become crispy and golden brown.
  9. Flip potatoes carefully and cook another 4 to 5 minutes until both sides are crispy.
  10. Drizzle melted butter over the potatoes and sprinkle with parmesan cheese.
  11. Garnish with chopped chives and serve hot.

Notes

Boiling the potatoes first creates soft fluffy centers while the griddle delivers the perfect crispy crust. For extra crunch, avoid moving the potatoes too early while they sear.