These Easy Blackstone Smashed Potatoes are crispy on the outside and fluffy on the inside. They’re seasoned to perfection, making them a tasty side dish for any meal!
Making them is like a fun kitchen activity! I love hearing that satisfying crunch as I smash them down. Enjoy these tasty bites with your favorite dipping sauce or just as they are!
Key Ingredients & Substitutions
Potatoes: Baby or new potatoes work best due to their smooth texture and size. If you can’t find them, try fingerling or Yukon Gold potatoes as they hold up well too.
Olive Oil: This adds great flavor and helps crisp the potatoes. If you’re running low, canola or avocado oil can be substituted without losing much taste.
Butter: Melted butter gives the potatoes a rich taste. You can use margarine or a dairy-free alternative if you’re avoiding dairy. I love how the butter enhances the golden crispiness!
Garlic: While optional, minced garlic elevates the flavor significantly. Instead, consider garlic powder for a less intense garlic hit, or omit it entirely for a milder version.
Chives: Fresh chives are perfect for a delicate onion flavor. If you don’t have them, green onions or parsley can make good substitutes. I always find that fresh herbs make dishes pop!
How Do I Get Crispy Smashed Potatoes on the Blackstone?
Achieving that perfect crispiness on your Blackstone requires a few key steps. Start by making sure your potatoes are not overly wet when you smash them. This prevents the oil from adhering properly. Here’s how to do it:
- After boiling and draining the potatoes, let them cool on a clean kitchen towel to dry them out.
- When smashing, gently press down, but don’t flatten them completely – you want some texture!
- Preheat your Blackstone well; this ensures a nice sear as soon as the potatoes hit the surface.
- Do not overcrowd the griddle; give each potato enough space for even cooking and crisping.
- Keep an eye on them, flipping once they are golden brown to achieve that perfect crispy finish.
How to Make Easy Blackstone Smashed Potatoes?
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby or new potatoes
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 4 cloves garlic, minced (optional)
- Salt, to taste
- Black pepper, to taste
- Fresh chives, finely chopped, for garnish
- Optional: garlic powder or seasoning of choice
How Much Time Will You Need?
This delicious dish takes about 30-35 minutes in total. You’ll spend around 15-20 minutes boiling the potatoes and another 10-15 minutes cooking and finishing them on the Blackstone griddle. It’s a fun and tasty side dish to make!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the potatoes in a large pot and covering them with water. Don’t forget to add a generous pinch of salt! Bring the water to a boil and cook the potatoes until they are fork-tender, which should take about 15-20 minutes. Once they are done, drain them and let them cool for a few minutes.
2. Preheat the Blackstone:
While the potatoes are cooling, it’s time to preheat your Blackstone griddle. Set it to a medium-high heat so it gets nice and hot for cooking the potatoes later.
3. Smash the Potatoes:
Once the potatoes are cool enough to handle, place them on a clean surface or a parchment-lined tray. Using a potato masher or the bottom of a glass, gently press down on each potato to smash it. You want them flattened but still in one piece!
4. Season the Potatoes:
In a small bowl, mix the olive oil, melted butter, minced garlic (if using), salt, and black pepper. This tasty mixture is what will bring flavor to your potatoes! Brush this seasoning evenly over each smashed potato so they’re nice and coated.
5. Cook on the Blackstone:
Now comes the fun part! Place the smashed potatoes on the preheated Blackstone. Cook them for about 4-6 minutes on one side until they are crispy and browned. Then, with a gentle flip, cook the other side for an additional 4-6 minutes to get that perfect crunch.
6. Garnish and Serve:
Once both sides are beautifully crispy, take the potatoes off the griddle. Garnish them with fresh chives for a pop of color and serve them hot. If you like, sprinkle a little garlic powder or your favorite seasoning on top for an extra kick of flavor. Enjoy your yummy Blackstone smashed potatoes!
Can I Use Other Types of Potatoes?
Absolutely! While baby or new potatoes work best for this recipe, you can use Yukon Gold or red potatoes as well. Just make sure they’re about the same size for even cooking. If using larger potatoes, cut them into smaller chunks before boiling.
What if I Don’t Have a Blackstone Griddle?
No worries! You can cook the smashed potatoes in a cast-iron skillet or on a regular grill. Just make sure it’s preheated well. Use medium-high heat and follow the same cooking times. You may need to adjust for your specific cookware.
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can pop them in the oven at 350°F (175°C) for about 15-20 minutes or use your griddle to crisp them up again!
Can I Make These Potatoes Ahead of Time?
Yes! You can boil and smash the potatoes ahead of time, then refrigerate them until you’re ready to cook. Just brush on the oil and butter mixture right before cooking. This also helps the potatoes to retain their shape better during the cooking process.
