These Easy Blackstone Smashed Potatoes are crispy on the outside and fluffy on the inside. They’re perfect for a tasty side dish at any meal!
I love making these because they come together quickly with just a bit of seasoning. Plus, who can resist a good potato? It’s a crowd-pleaser every time! 🥔❤️
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red potatoes add creaminess and flavor. If you can’t find baby potatoes, you can use regular potatoes and cut them into smaller pieces before boiling.
Olive Oil: This is essential for achieving that crispy texture. Feel free to substitute with vegetable or canola oil if you prefer. Some folks also love using garlic-infused oil for extra flavor!
Garlic Powder: This ingredient adds a lovely taste. If you have fresh garlic on hand, you could use minced garlic instead, but remember to sauté it briefly to avoid bitterness.
Chives: Fresh chives provide a nice pop of color and flavor. If chives aren’t available, green onions or parsley can work as tasty substitutes.
Parmesan Cheese: A sprinkle of grated cheese enhances the flavor significantly. You can use pecorino for a stronger taste, or nutritional yeast for a dairy-free option!
How Do I Get My Smashed Potatoes Extra Crispy?
Achieving that perfect crispiness is all about the cooking technique! Here are some steps to ensure your smashed potatoes turn out wonderfully crispy and golden.
- Make sure to boil the potatoes until fork-tender. This is key!
- After boiling, let them cool slightly. Cooling them helps them hold together when smashed.
- When smashing, go for a flat but intact shape. This maximizes surface area for crispiness.
- Don’t skimp on the olive oil—apply a good amount on both sides before cooking!
- Cook on medium-high heat for 5-7 minutes. Watch for that golden color as it means they’re almost ready to flip.
With these steps, your smashed potatoes will be an irresistible crunchy side dish! Enjoy!
How to Make Easy Blackstone Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red potatoes)
- 3 tablespoons olive oil
- Salt to taste
- Freshly cracked black pepper to taste
- 1 teaspoon garlic powder
- Fresh chives, chopped (for garnish)
- Optional: grated Parmesan cheese (for serving)
How Much Time Will You Need?
This recipe will take about 30-35 minutes total. You’ll spend about 15-20 minutes boiling the potatoes and then around 10-15 minutes cooking them on the Blackstone. It’s a quick and tasty side dish!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by filling a large pot with water and adding a generous amount of salt. Bring the water to a boil and then add the baby potatoes. Let them cook for about 15-20 minutes, or until they are tender and can be easily pierced with a fork. This ensures they are cooked through and ready for smashing.
2. Drain and Cool:
Once the potatoes are tender, carefully drain them in a colander. Allow them to cool for a few minutes so you can handle them without burning your fingers.
3. Preheat the Griddle:
While the potatoes cool, preheat your Blackstone griddle over medium-high heat. Getting it hot enough will help the potatoes become nice and crispy.
4. Smash the Potatoes:
Using a flat spatula or the bottom of a glass, gently smash each potato until it flattens out but stays intact. Don’t worry about perfect shapes; a little unevenness adds to the charm!
5. Season the Potatoes:
Drizzle the smashed potatoes with olive oil on both sides. Then, sprinkle them with salt, freshly cracked black pepper, and garlic powder. This seasoning will give them great flavor!
6. Cook on the Griddle:
Place the seasoned smashed potatoes directly on the hot Blackstone griddle. Cook for about 5-7 minutes, or until they’re golden brown and crispy. Flip them carefully and cook the other side for the same amount of time.
7. Garnish and Serve:
Once your potatoes are crispy, remove them from the griddle and place them on a serving plate. Garnish with freshly chopped chives and if you like, sprinkle some grated Parmesan cheese on top for an extra treat!
8. Enjoy!
Serve hot and enjoy your deliciously crispy smashed potatoes! They make for a perfect side dish to any meal.
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold or red potatoes work best for their creamy texture, you can substitute with other types like fingerling potatoes or even russet potatoes. Just keep in mind that the cooking time may vary slightly depending on the size and type of potatoes used.
What If I Don’t Have a Blackstone Griddle?
No worries! You can cook these smashed potatoes in a regular cast-iron skillet or on a grill. Just make sure the skillet is preheated well and adjust the heat as necessary to achieve that crispy exterior!
Can I Prepare These Potatoes in Advance?
Yes! You can boil and smash the potatoes ahead of time. Simply store them in an airtight container in the fridge for up to 2 days. When you’re ready to cook, take them out, drizzle with olive oil, season, and then cook on the griddle until crispy.
How Should I Store Leftover Smashed Potatoes?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, place them back on the griddle or in the oven to get them crispy again, rather than using the microwave, which can make them soggy.
