These Easy Blackstone Smashed Potatoes are crispy on the outside and soft inside, making them a perfect side dish or snack! Just boil, smash, and cook on your Blackstone grill for deliciousness.
I love how quick and fun they are to make! Plus, you get that lovely grilled flavor that makes everyone come back for seconds. Who can resist those crispy bits? 🥔✨
Key Ingredients & Substitutions
Baby Potatoes: I recommend using red or gold baby potatoes for the perfect size and texture. If those aren’t available, Yukon gold or fingerling potatoes can also work. Just make sure they are all roughly the same size for even cooking!
Olive Oil: This is great for crisping up the potatoes but feel free to use any neutral oil, like canola or avocado oil. If you want a boost of flavor, consider using garlic-infused olive oil.
Cheese: I love using shredded cheddar for that rich, melty goodness. If you’re feeling adventurous, try a Mexican blend or even crumbled feta. Make it your own!
Bacon: Crumbled bacon adds a great crunch and flavor. If you want a vegetarian option, skip it or use crispy chickpeas instead! They add crunch and protein.
How Do You Get Perfectly Crispy Smashed Potatoes?
The key to crispy smashed potatoes lies in the cooking technique. First, it’s essential to boil the potatoes until they are fork-tender; this ensures that they cook through. Next, smashing them opens up more surface area, allowing for that glorious crispiness.
- Once on the griddle, make sure not to overcrowd them. This keeps the heat circulating properly.
- A nice drizzle of olive oil not only adds flavor but also helps achieve a golden crust.
- Cook without moving the potatoes for the initial frying to allow a crust to form. Don’t rush this part!
Easy Blackstone Smashed Potatoes
Ingredients:
- 1.5 lbs baby potatoes (red or gold work well)
- 3 tbsp olive oil (plus more for drizzling)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika (optional for a smoky flavor)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (or a Mexican blend)
- 1/4 cup cooked bacon bits or crumbled bacon
- Fresh parsley or green onions for garnish (optional)
Time Estimate:
This recipe takes about 30 minutes in total. You’ll spend about 15-20 minutes boiling your potatoes, with an additional 10-12 minutes cooking them on the Blackstone. Easy and delicious!
Instructions:
1. Boil the Potatoes:
Start by bringing a large pot of salted water to a boil. Carefully add the baby potatoes and let them cook until they are fork-tender, which will take around 15-20 minutes depending on their size. Once cooked, drain the potatoes and set them aside to cool until they are comfortable to handle.
2. Preheat the Blackstone:
While your potatoes are cooling, preheat your Blackstone griddle to medium-high heat. Lightly grease the griddle’s surface with a little bit of oil to prevent the potatoes from sticking.
3. Smash the Potatoes:
Once the potatoes have cooled slightly, place them on the hot griddle with plenty of space between them. Using a potato masher or a heavy spatula, press down firmly on each potato to flatten them gently, aiming for a thickness of about 1/2 inch.
4. Season and Fry:
Drizzle some olive oil over the smashed potatoes, then sprinkle them with garlic powder, onion powder, smoked paprika if using, and a pinch of salt and pepper. Cook the potatoes undisturbed for about 5-7 minutes, allowing the bottoms to turn a lovely golden brown and crispy.
5. Flip and Add Cheese:
Carefully flip the potatoes over and cook the other side for another 5 minutes to achieve the same delicious crispiness. Once they are done, sprinkle the shredded cheddar cheese over the potatoes and add the cooked bacon bits on top. Cover loosely with a lid or tent with foil for 2-3 minutes to allow the cheese to melt.
6. Garnish and Serve:
Remove the crispy smashed potatoes from the griddle and garnish with freshly chopped parsley or green onions if you desire. Serve warm and enjoy the delightful flavors!
These crispy, cheesy Blackstone smashed potatoes are perfect as a side or a snack on their own. Enjoy! 🥔✨
FAQ for Easy Blackstone Smashed Potatoes
Can I Use Different Types of Potatoes?
Absolutely! While baby red or gold potatoes are perfect for this recipe, you can use Yukon gold or even fingerling potatoes. Just ensure they are all similar in size for even cooking.
How Can I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them up on the Blackstone or in the oven at 350°F until heated through. Adding a little drizzle of oil when reheating helps regain some of the crispiness!
Can I Make These Potatoes Without a Blackstone Griddle?
Yes! If you don’t have a Blackstone, you can make these smashed potatoes in a cast-iron skillet or a regular frying pan on your stovetop. Just follow the same instructions regarding boiling and smashing, then cook on medium-high heat until crispy.
What Toppings Can I Add?
Feel free to get creative! Besides cheddar and bacon, try adding blue cheese, sour cream, or green chilies for a little kick. Fresh herbs like chives or cilantro can add freshness, too!
