If you want a side dish that feels a little indulgent but is still simple to make, Blackstone smashed potatoes are it. The griddle gives them that golden, crispy crust that you just cannot get the same way in the oven. At the same time, the inside stays soft and fluffy, creating the perfect contrast in every bite.
This is one of those recipes that works for everything. Weeknight dinners, backyard cookouts, or even meal prep. Once you start making smashed potatoes on the Blackstone, you will realize how easy it is to level up basic potatoes into something that feels restaurant quality.
If you're looking for some potato recipes try Ina Garten Potato Salad or Weight Watchers Microwaved Baked Potato
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Why You Will Like Smashed Potatoes
- Crispy edges with soft, fluffy centers
- Easy to make with simple ingredients
- Perfect for the Blackstone griddle
- Great for meal prep or entertaining
- Customizable with different seasonings and toppings
- Pairs well with almost any main dish
If you like other vegetable recipes like this you are going to like Blackstone Corn on the Cob and Smoked Asparagus.
Ingredients Needed for Smashed Potatoes
- Potatoes - Yukon gold or red potatoes work best. Their smaller size makes them perfect for smashing and crisping evenly.
- Olive oil or melted butter - Helps create that crispy exterior and keeps the potatoes from sticking. Avocado oil works great too.
- Salt and pepper to taste - Brings out the natural flavor of the potatoes. Adds a bit of depth and balance.
- Fresh parsley, chopped (for garnish)
- See the recipe card below for a full list of ingredients and measurements.
How to Make Blackstone Smashed Potatoes
Step 1: Preheat the Griddle Preheat your griddle over medium-high heat. You want it hot enough to sear the mushrooms but not so hot that they burn quickly.
Step 2: Cook the potatoes Boil the potatoes in a pot with boiling water for 1o to 12 minutes. Might take longer depending on their size!
Step 3: Carefully transfer the potatoes to the heated griddle. Using a glass smash the potatoes down with the bottom of the glass. Drizzle olive oil and season with salt and pepper.
Season and Serve: During the last minute of cooking, add the minced garlic and thyme. Stir well to combine and cook just until the garlic becomes fragrant, about 1 minute. Season with salt and pepper to taste.
Pro Tips for Smashed Potatoes
Dry the potatoes well after boiling. Extra moisture will prevent them from getting crispy.
Do not press too hard when smashing. You want them flattened but still intact.
Give them space on the griddle. Overcrowding can cause steaming instead of crisping.
Let them sit without moving for a few minutes before flipping. This is key for developing that crispy crust.
Try different seasoning blends like ranch seasoning, Cajun spice, or everything bagel seasoning for variety.
Storage
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days.
To reheat, place them back on the Blackstone or in a skillet over medium heat until warmed through and crispy again. An air fryer also works well for reheating.
Microwaving is an option, but it will soften the crispy edges.
Serving Suggestions
Blackstone smashed potatoes are incredibly versatile and go with almost anything.
Serve them alongside Carnivore Steak, Blackstone Chicken Recipes, Pork Chops on Blackstone, or salmon for a complete meal. They also make a great addition to burgers or sandwiches instead of fries.
For a fun twist, turn them into loaded smashed potatoes with sour cream, shredded cheese, bacon bits, and green onions.
They also work great for breakfast topped with eggs and a drizzle of hot sauce.
Recipe FAQS
Yes. Boiling ensures the inside is soft and fluffy before crisping on the griddle.
Baby Yukon gold or red potatoes are ideal because they hold their shape and have great flavor.
Make sure they are dry before cooking, use enough oil, and avoid moving them too soon on the griddle.
If you tried this Blackstone Smashed Potatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Blackstone Smashed Potatoes
- Prep Time: 12 min
- Cook Time: 10 min
- Total Time: 22 min
- Yield: 2 1x
- Category: Easy
- Method: Blackstone
- Cuisine: American
Ingredients
- 2 cups of small baby yukon gold potatoes
- 2 tablespoons of Olive Oil or Butter(melted)
- salt and pepper to taste
Instructions
- Preheat the Griddle: Preheat your griddle over medium-high heat. You want it hot enough to sear the mushrooms but not so hot that they burn quickly.
- Cook the potatoes: Boil the potatoes in a pot with boiling water for 1o to 12 minutes. Might take longer depending on their size!
- Carefully transfer the potatoes to the heated griddle. Using a glass smash the potatoes down with the bottom of the glass. Drizzle olive oil and season with salt and pepper.
- Cook the smashed potatoes 3 to 4 minutes per side until they are golden brown and crispy!
- Season and Serve: During the last minute of cooking, add the minced garlic and thyme. Stir well to combine and cook just until the garlic becomes fragrant, about 1 minute. Season with salt and pepper to taste.
Notes
Garnish with fresh parsley or parmesan cheese if desired.
WW Points 2 -3
Nutrition
- Serving Size: 1
- Calories: 130
- Sugar: 3g
- Fat: 7g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
Jenna says
This are so easy to make and they take no time on the Blackstone!