Go Back

Griddle Smashed Potatoes

Crispy potatoes become ultra-crispy flattened rounds with griddle cooking and a golden crust. This loaded potatoes version finishes on the griddle for crisp edges, then tops with cheddar, bacon, sour cream, and chives.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes
  • 2 lb baby potatoes
Fats and flavor base
  • 4 tbsp olive oil
  • 3 tbsp butter
  • 4 garlic minced
Seasoning
  • 0.25 salt and pepper to taste to taste
Toppings
  • 1 cup shredded cheddar cheese
  • 0.5 cup bacon, cooked and crumbled
  • 0.25 cup sour cream
  • 2 tbsp chives, chopped

Equipment

  • 1 cast iron skillet

Method
 

Boil and prep the potatoes
  1. Boil the baby potatoes until tender, about 15-20 minutes, then drain and cool slightly. The potatoes should be soft when pierced but not falling apart.
  2. Heat a griddle (or cast iron skillet) to medium-high and add the olive oil and butter. You should see the butter melt and the oil shimmer.
Griddle smash and crisp
  1. Place the potatoes on the griddle and smash completely flat with a heavy spatula. Press firmly until you get even, flattened potato rounds.
  2. Add the minced garlic around the potatoes and cook for 6-7 minutes until a crispy golden crust forms. Look for deep golden edges and a firm, textured surface.
  3. Flip the potatoes and cook another 5-6 minutes until both sides are crispy. The second side should match the first with crisp, browned corners.
Load and serve
  1. Top the hot crispy potatoes with shredded cheddar cheese, cooked and crumbled bacon, sour cream, and chopped chives before serving. The cheese should begin to melt immediately from the heat.

Notes

For extra crisp edges, keep the potatoes fairly dry after draining, and smash while they’re still warm so they flatten without breaking. Store leftovers in the refrigerator up to 3 days; reheat on a hot skillet to regain crispness. Freezing isn’t recommended for the best texture. If you want a lighter option, swap sour cream for plain Greek yogurt while keeping the cheese and bacon.