These Easy Griddle Smashed Potatoes are crispy on the outside and soft on the inside, making them so fun to eat! Just boil, smash, and cook them on the griddle for that perfect crunch!
Who doesn’t love crispy potatoes? 🥔 I like to top mine with a sprinkle of cheese and chives. It’s the ultimate side dish that even the pickiest eaters enjoy!
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red baby potatoes work well for this recipe because they are creamy and hold their shape. If you can’t find baby potatoes, you can cut larger potatoes into smaller chunks.
Olive Oil: This adds great flavor and helps the potatoes crisp up. You can substitute with vegetable oil, avocado oil, or even melted butter if you prefer a richer taste.
Seasonings: Salt and pepper are classic, but feel free to play around! Garlic powder adds a tasty kick, while paprika gives a nice color. Fresh herbs like rosemary or parsley can freshen up the dish. Dried herbs work, too!
How Do I Get My Potatoes Crispy on the Griddle?
To achieve crispy smashed potatoes, the key is in the cooking method. Make sure your griddle or skillet is hot enough before adding the potatoes. Here’s how to do it:
- Start with a well-heated griddle at medium-high heat. A drop of water should sizzle upon contact.
- After smashing the potatoes, give them space on the griddle. Don’t overcrowd, as this can cause steaming instead of crisping.
- Cook for 5-7 minutes on each side. Flip them when golden and crispy. You can always check with a spatula!
Easy Griddle Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 lbs baby potatoes (Yukon gold or red)
- 2-3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Optional Seasonings:
- Garlic powder
- Paprika
- Fresh herbs (like rosemary or parsley)
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend about 15-20 minutes boiling the potatoes, and then another 10-15 minutes smashing and cooking them on the griddle. It’s a quick and tasty side dish!
Step-by-Step Instructions:
1. Wash and Cook the Potatoes:
Start by rinsing the baby potatoes under cold water to clean them. This helps remove any dirt. Next, put the potatoes in a large pot and cover them with water. Turn up the heat and bring the water to a boil. Once boiling, reduce the heat a bit and let them simmer for about 15-20 minutes, or until you can easily poke through a potato with a fork.
2. Drain and Cool:
After the potatoes are cooked, carefully drain them in a colander and let them cool for a few minutes. This will make them easier to handle when you’re ready to smash them.
3. Heat the Griddle:
While the potatoes are cooling, heat your griddle or large skillet over medium-high heat. Pour in the olive oil, making sure it covers the cooking surface so the potatoes won’t stick.
4. Smash the Potatoes:
Once the griddle is nice and hot, place the cooked potatoes on it. Using a flat spatula or the bottom of a plate, gently press down on each potato to smash them until they are about 1/2 inch thick. This helps create a crispy texture!
5. Season and Cook:
Sprinkle salt, black pepper, and any herbs or spices you like on top of the smashed potatoes. Cook them on the griddle for about 5-7 minutes on each side, or until they turn golden brown and crispy. You’ll love the smell!
6. Serve and Enjoy:
Once cooked, carefully remove the potatoes from the griddle and serve them warm. They make a delicious side dish that’s sure to please! Enjoy your tasty, crispy smashed potatoes!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While baby Yukon gold and red potatoes are recommended for their flavor and texture, you can also use other varieties like fingerling or even russet potatoes. Just keep in mind that the texture might vary slightly, so adjust cooking times accordingly to ensure they’re tender.
What If I Don’t Have a Griddle?
No worries! You can easily use a regular skillet or frying pan to cook the smashed potatoes. Make sure it’s well-heated and oiled to achieve that crispy texture. If your pan is smaller, you may need to do this in batches!
Can I Prep the Potatoes Ahead of Time?
Yes, you can! After boiling the potatoes, let them cool and then store them in the fridge in an airtight container for up to 2 days. When you’re ready to cook, just take them out, smash, and cook on the griddle as directed!
How to Store Leftover Smashed Potatoes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread the potatoes on a baking sheet and warm them in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy again!
