These Easy Blackstone Smashed Potatoes are a tasty twist on the classic! They’re crispy on the outside and fluffy on the inside, making them a perfect side dish for any meal.
I love how simple it is to make them on the Blackstone. Just smash, season, and cook! Plus, they always turn out so golden and delicious; it’s hard to eat just one! 🥔✨
Key Ingredients & Substitutions
Baby Red Potatoes: These are perfect for this recipe due to their waxy texture, which holds up well when boiled and smashed. If you can’t find baby reds, you could use Yukon Gold or even fingerling potatoes for a similar effect.
Olive Oil: I love using extra virgin olive oil for its flavor, but you can substitute it with vegetable oil or avocado oil if you’re looking for a neutral taste or cooking at higher temperatures.
Garlic Powder & Onion Powder: These add wonderful flavor to the potatoes. If you have fresh garlic or onions on hand, feel free to use those instead! Just sauté them in the oil before adding the potatoes.
Fresh Chives: Chives add a fresh touch. If you don’t have chives, green onions or parsley can work well too. You can also skip this entirely if you prefer.
How Do I Get My Potatoes Crispy?
Crispiness is what makes these smashed potatoes so delightful! Here’s how to ensure they get that lovely crunch:
- After smashing the potatoes, make sure they are evenly coated with olive oil. This helps them crisp up nicely.
- Cook the potatoes over medium heat; too high and they’ll burn, too low and they won’t get crispy.
- Don’t overcrowd the griddle; leave some space between each potato to allow hot air to circulate.
- Flip them once and resist the urge to keep moving them around. Let them cook undisturbed for 5-7 minutes to form that golden crust.
Easy Blackstone Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby red potatoes
- 3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh chives, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 25-30 minutes total. You’ll spend about 15-20 minutes boiling the potatoes and another 10 minutes cooking them on the griddle until they are crispy and delicious. Easy and satisfying!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby red potatoes into a large pot and covering them with water. Heat the pot on high until the water comes to a boil. Once boiling, let the potatoes cook until they are fork-tender, which should take about 15-20 minutes. After they’re tender, drain them and let them cool for a few minutes so they’re easier to handle.
2. Prepare the Cooking Surface:
While your potatoes are cooling, preheat your Blackstone griddle to medium heat. If you don’t have a griddle, you can use a large skillet on medium heat on the stove instead.
3. Smash the Potatoes:
Once the potatoes are cool enough to touch, place them on the griddle. With a flat spatula or potato masher, gently smash each potato until it’s about 1/2 inch thick. This helps them get crispy when you cook them!
4. Season the Potatoes:
Now it’s time to add some flavor! Drizzle the smashed potatoes with olive oil, then generously sprinkle with salt, black pepper, garlic powder, and onion powder. Make sure to coat them evenly for the best taste.
5. Cook Until Crispy:
Let the smashed potatoes cook on the griddle for about 5-7 minutes on each side. You want them to be golden brown and crispy—this is what makes them so delicious!
6. Garnish & Serve:
Once the potatoes are perfectly crispy, take them off the griddle. Sprinkle them with fresh chives for some extra flavor and color. Serve them warm, and enjoy your tasty Blackstone smashed potatoes!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! You can use other waxy potatoes like Yukon Golds, or even Russets if you prefer. Just remember that different potatoes may have varying cooking times, so adjust accordingly until they’re fork-tender.
How Can I Make This Recipe Dairy-Free?
This recipe is naturally dairy-free already, but if you’d like a creamier texture, consider adding a splash of non-dairy milk or a vegan butter alternative when smashing the potatoes.
What’s the Best Way to Store Leftovers?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, simply place them on the griddle or in a skillet over medium heat until warmed through and crispy again!
Can I Add Cheese to These Smashed Potatoes?
Definitely! Sprinkling some shredded cheese on top during the last minute of cooking will melt it beautifully. Cheddar, parmesan, or feta all make delicious additions!
