These Easy Blackstone Smashed Potatoes are crispy on the outside and fluffy on the inside! They are super simple to make and perfect for any meal. Just smash, season, and cook!
I love how these potatoes get that crunchy edge while staying soft inside. They’re a hit at every dinner! Pair them with your favorite dip, and you’ll be asking for seconds! 😋
Key Ingredients & Substitutions
Baby Potatoes: I recommend Yukon Gold or red potatoes for their creamy texture and flavor. If you’re in a pinch, any small waxy potatoes will do. You can also use regular potatoes; just cut them into smaller pieces for boiling.
Olive Oil: Extra virgin olive oil gives a nice flavor. If you’re looking for alternatives, avocado oil is a great substitute as it has a high smoke point. Canola oil works too if that’s what you have on hand.
Garlic: Fresh minced garlic provides the best flavor, but garlic powder can be a good substitute in a rush. If you’re not a garlic fan, consider using some onion powder for a different kick.
Paprika: This adds a lovely flavor and color. Sweet paprika is preferable, but smoked paprika is fun for a twist. If you want it spicy, go for cayenne pepper instead. Feel free to skip it if you don’t have any on hand.
Chives: Fresh chives are ideal for a fresh taste, but you can use green onions or parsley as alternatives. Dried chives can work too, just use less since they’re more concentrated in flavor.
How Do You Perfectly Smash Potatoes?
Smashing the potatoes might sound simple, but it’s all about the technique! You’ll want to ensure you’re flattening the potatoes without turning them into mush. Here’s how:
- After boiling, let them cool briefly to make handling easier.
- Use the bottom of a glass or a sturdy spatula to gently press down on each potato until it flattens to about 1/2 inch thick.
- Don’t press too hard—just enough to break the skin. This helps them crisp up nicely on the griddle!
Make sure to space them out on the griddle for even cooking. And have fun with the process; it’s pretty satisfying to see those little potatoes transform!
Easy Blackstone Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red potatoes)
- Salt (for boiling water)
For Flavoring:
- 1/4 cup olive oil (for drizzling)
- 3-4 cloves garlic, minced
- 1 teaspoon paprika (optional, for flavor)
- Freshly ground black pepper, to taste
- 1/4 cup fresh chives, chopped
For Garnishing:
How Much Time Will You Need?
This recipe takes about 25-30 minutes in total. You’ll spend around 15-20 minutes boiling the potatoes and then about 10-15 minutes cooking and garnishing them on the Blackstone griddle. It’s quick and so delicious!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with cold water. Add a good sprinkle of salt to the water. Bring the pot to a boil over high heat and cook the potatoes for about 15-20 minutes, or until they’re tender enough to poke with a fork. They should be soft but not falling apart!
2. Preheat the Blackstone Griddle:
While the potatoes are boiling, go ahead and preheat your Blackstone griddle to medium-high heat. This will help get those potatoes nice and crispy later!
3. Drain and Cool:
Once the potatoes are fork-tender, drain them in a colander and let them cool for a few minutes until they are easier to handle. We don’t want to burn our fingers!
4. Smash the Potatoes:
Now it’s time to smash! Place each boiled potato on a clean surface or a cutting board. Use the bottom of a glass or a sturdy spatula to gently press down on each potato until it’s flattened to about 1/2 inch thick. You want them to be smashed but still hold their shape!
5. Prepare for Cooking:
Drizzle your smashed potatoes with olive oil and sprinkle them with the minced garlic, paprika, and a touch of black pepper. Make sure to coat both sides for the best flavor!
6. Cook on the Griddle:
Carefully place the smashed potatoes on the hot Blackstone griddle. Let them cook for about 5-7 minutes on each side. You want them to become crispy and golden brown. Keep an eye on them to prevent burning!
7. Garnish and Serve:
Once your potatoes are done cooking, remove them from the griddle and place them on a serving platter. Finish off by sprinkling chopped fresh chives on top. Serve warm and enjoy these tasty mashed potatoes as a delightful side dish or scrumptious snack!
Can I Use Different Types of Potatoes?
Absolutely! While baby Yukon Gold or red potatoes work great, you can also use regular russet potatoes. Just be sure to cut them into smaller pieces before boiling for even cooking. Adjust the cooking time if necessary, as larger potatoes may take a bit longer to become fork-tender.
How Can I Make These Potatoes Spicier?
If you prefer a bit of heat, consider adding cayenne pepper or chili powder to the olive oil mixture before drizzling it on the smashed potatoes. For an extra kick, you can also mix in some diced jalapeños or crushed red pepper flakes!
How Should I Store Leftover Smashed Potatoes?
To store leftovers, let the potatoes cool completely, then transfer them to an airtight container. They can be kept in the fridge for up to 3 days. To reheat, simply place them back on the griddle for a few minutes or microwave them until heated through, adding a drizzle of olive oil for extra crispness!
Can I Make These Ahead of Time?
You can prep the potatoes in advance! Boil and smash them, then store them in the fridge for up to a day. When you’re ready to cook, just follow the instructions for drizzling with oil and seasoning before placing them on the griddle. They’ll be ready to savor in no time!
