These Easy Blackstone Smashed Potatoes are crispy on the outside and fluffy on the inside, making them a perfect side dish. They are simple to make and pack a lot of flavor!
Who can resist potatoes? I love grabbing a plate of these when they’re warm and crispy. They’re so good, you might find yourself making them every week! 🍽️
Key Ingredients & Substitutions
Baby Potatoes: Red or yellow baby potatoes work best for this recipe. Their small size makes them perfect for smashing! If you can’t find them, try using regular potatoes cut into smaller chunks, but adjust the boiling time.
Bacon: I love crispy, crumbled bacon in this dish. However, if you’re looking for a vegetarian option, you can easily use cooked mushrooms or crispy chickpeas to add crunch and flavor.
Cheddar Cheese: Shredded cheddar adds great flavor. For a twist, consider using a blend with mozzarella for extra stretch. If you need a non-dairy option, vegan cheese works nicely too.
Olive Oil or Butter: I prefer using butter for a richer flavor, but feel free to stick with olive oil for a dairy-free version or lighter option. Both will make the potatoes crispy.
How Do I Get the Potatoes Just Right for Smashed Potatoes?
Getting the potatoes perfectly tender yet firm is key for this dish. Start by boiling them until fork-tender, around 15 minutes. You want them soft enough to smash, but firm enough to hold together. Here’s how:
- Boil potatoes in salted water to enhance flavor. A fork should easily pierce through, but they shouldn’t fall apart.
- Let them cool slightly after boiling, which will make smashing easier without burning your hands!
- Use a flat spatula or potato masher to press down gently, achieving about half an inch thickness for a crispy edge.
Easy Blackstone Smashed Potatoes
Ingredients You’ll Need:
- Baby Potatoes: 1.5 to 2 pounds (red or yellow)
- Olive Oil or Butter: 2 to 3 tablespoons
- Bacon: 4 ounces, cooked and crumbled
- Cheese: 1 cup shredded cheddar (or a blend of cheddar and mozzarella)
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Salt and Pepper: to taste
- Optional Garnish: chopped chives or green onions, sour cream for serving
How Much Time Will You Need?
This recipe will take about 30 minutes total! You’ll spend around 15 minutes prepping and boiling the potatoes, and another 15 minutes cooking on the griddle for that perfect crispiness. It’s quick, fun, and oh-so-delicious!
Step-by-Step Instructions:
1. Preheat the Griddle:
Start by preheating your Blackstone griddle or a large cast-iron skillet over medium heat. Getting it warm will help create that wonderful crispy texture on the potatoes!
2. Boil the Potatoes:
In a large pot, add the baby potatoes and cover them with water. Sprinkle in some salt and boil until they’re just tender, which takes about 15 minutes. You can test them by poking gently with a fork—the fork should go in easily, but the potatoes should still hold their shape.
3. Cool and Smash:
Once boiled, drain the potatoes and let them cool for a few minutes so they’re safe to handle. Place the warm potatoes on your hot griddle or skillet. Using a flat spatula or potato masher, gently smash each potato to about half an inch thick. Don’t worry about them being perfect; a little rustic is good!
4. Add Oil and Seasoning:
Drizzle the smashed potatoes with olive oil or melted butter. Now sprinkle on the garlic powder, onion powder, salt, and pepper. Make sure they’re evenly coated for maximum flavor!
5. Cook Until Crispy:
Let the potatoes cook for about 5 minutes, or until the bottoms turn a gorgeous golden brown and crispy. If you’d like, flip them carefully to crisp the other side for an extra crunchy bite.
6. Add Bacon and Cheese:
Next, sprinkle the crumbled bacon evenly over the potatoes, then top with the shredded cheese. This is where the magic happens! Cover with a lid or tent with foil for just 2-3 minutes to let the cheese melt beautifully.
7. Serve and Enjoy:
Once the cheese is melted and the edges of the potatoes are crispy, remove from heat. Garnish with chopped chives or green onions for a fresh touch. Serve warm, and don’t forget the sour cream on the side if you like it creamy.
Enjoy your deliciously crispy, cheesy, and savory Blackstone smashed potatoes—they’re perfect for any meal!
FAQ for Easy Blackstone Smashed Potatoes
Can I Use Different Types of Potatoes?
Absolutely! While baby red or yellow potatoes are ideal, you can use regular potatoes cut into smaller chunks. Just be aware that the boiling time may be longer for larger pieces, so test for tenderness before smashing!
How Can I Make This Recipe Ahead of Time?
You can boil the potatoes and refrigerate them for up to 2 days before smashing and cooking. Just make sure to bring them back to room temperature before smashing for the best results when cooking on the griddle.
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, place them on the griddle or in a skillet over medium heat for a few minutes until they’re warmed through and crispy again.
Can I Make This Dish Vegetarian or Vegan?
Yes! To make it vegetarian, simply omit the bacon and consider adding cooked mushrooms or crispy chickpeas for crunch. For a vegan option, use a dairy-free cheese alternative and olive oil instead of butter.
