These easy Blackstone smashed potatoes are crispy on the outside and fluffy on the inside! Just boil, smash, and cook them on a hot griddle for that perfect crunch.
Let’s face it, who can resist a potato that’s both crispy and creamy? I love serving them with ketchup or your favorite dip. Great for a family meal or BBQ!
Key Ingredients & Substitutions
Baby Potatoes: Red or yellow baby potatoes work best for this recipe. They are small and cook quickly. If you can’t find these, try using Yukon gold or even larger potatoes cut into chunks. Just remember that cooking time may vary.
Olive Oil: This adds flavor and helps the potatoes get crispy. If you’re looking for a substitute, avocado oil is a great option since it has a high smoke point. You can also use melted butter for a richer taste!
Garlic: Minced garlic really brings out flavor. If you don’t have fresh garlic, garlic powder works in a pinch. Just start with half the amount, as it can be stronger than fresh.
Seasonings: Besides salt and pepper, I love adding paprika for a smoky kick. Feel free to experiment with your favorite herbs or spices. Just keep in mind that too many can overpower the dish.
How Do You Get the Perfectly Crispy Smashed Potatoes?
The key to crispy smashed potatoes lies in a few steps. First, make sure the potatoes are just fork-tender when boiling. Overcooking can make them mushy. Second, preheat your griddle hot enough (medium-high) and ensure it’s well-oiled before cooking.
- After smashing, allow each potato to fry undisturbed for the full cooking time on each side. This allows a crust to form.
- For even crispier results, consider smashing them a bit thinner, but be careful not to break them apart.
Easy Blackstone Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby potatoes (red or yellow)
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 2 cloves garlic, minced
- Fresh chives, chopped (for garnish)
- Optional: Additional seasonings (paprika, garlic powder, onion powder)
How Much Time Will You Need?
This delightful recipe takes about 30 minutes from start to finish. You’ll spend around 20 minutes boiling the potatoes and then a quick 10 minutes assembling and cooking them on the griddle. Easy and fun!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with water. Turn on the heat, bringing it to a boil. Let the potatoes cook for about 20 minutes, or until they are soft enough to poke with a fork. Once done, carefully drain the water and set the potatoes aside to cool for a few minutes.
2. Prepare the Griddle:
While the potatoes are cooling, get your Blackstone griddle ready by preheating it to medium-high heat. Make sure to add a little oil to the surface so that the potatoes won’t stick when you cook them.
3. Smash the Potatoes:
Once the potatoes are cool enough to handle, place them on the griddle. With a potato masher or the bottom of a heavy pan, gently press down on each potato to flatten it a bit—just enough to keep it together!
4. Season and Cook:
Now it’s time to add some flavor! Drizzle the olive oil over the smashed potatoes, then sprinkle with salt, black pepper, and minced garlic. If you like, add in some optional spices like paprika or garlic powder for an extra kick. Cook the potatoes for about 5-7 minutes on each side, or until they turn crispy and golden brown.
5. Garnish and Serve:
Once your potatoes are cooked to crispy perfection, take them off the griddle and place them on a serving platter. Sprinkle with fresh chives for a pop of color and flavor. Serve them hot, and enjoy this tasty side dish!
Can I Use Other Types of Potatoes?
Absolutely! While baby reds or yellows are great choices for this recipe, you can also use regular-sized potatoes like Yukon Gold or Russets. Just make sure to adjust the boiling time; larger potatoes may need about 25-30 minutes to become fork-tender.
What Can I Substitute for Olive Oil?
If you don’t have olive oil on hand, you can use other oils such as canola oil, vegetable oil, or melted butter. Each option will give a slightly different flavor, so choose based on your preference or what you have in the pantry!
Can I Make These Ahead of Time?
Yes, you can! Boil and smash the potatoes in advance, then store them in an airtight container in the fridge for up to 2 days. When you’re ready to serve, simply heat your Blackstone and cook them as directed until crispy.
How to Store Leftovers
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, you can warm them on the griddle for a few minutes on each side, or pop them in the oven at 350°F until heated through for that crispy texture again!
