Blackstone smashed potatoes are the ultimate comfort food, with a golden-brown, crispy crust and a tender, fluffy inside. Cooking baby potatoes on a Blackstone griddle brings out layers of flavor through caramelization and crispness, enhancing their taste.
We love using our Blackstone both at home and on camping trips. Having easy, delicious Blackstone recipes is a must! These smashed potatoes are a great side dish option for Blackstone smashed burgers. Don’t forget to make the smash burger sauce!
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Why You'll Love This Recipe
- Crispy, golden texture with a tender inside.
- Uses pantry ingredients
- Recipe adapts easily for special diets.
Featured Ingredients
- Baby Potatoes - Using small potatoes is ideal due to their creamy texture and ability to hold shape when smashed.
- Avocado Oil - A high heat oil that doesn’t burn on the Blackstone.
- Toppings: Cheddar Cheese, Cooked Bacon, Sour Cream, and Green Onions - It tastes like a loaded baked potato.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: In a microwave-safe bowl with a cover, microwave the potatoes on high heat, stirring halfway through, for 12-15 minutes or until a fork can easily pierce them. This will make smashing the potatoes much easier.
Step 2: Drain any liquid to prevent the oil from splattering.
Sprinkle salt and pepper over the cooked potatoes. Gently stir.
Step 3: Heat the Blackstone to medium heat. Pour 1 tablespoon on the flat top. Using a spatula, spread the oil out in an even layer.
Carefully pour the potatoes into the oil. They will bounce around like ping-pong balls. Just make sure you don’t lose any in the grease trap. Ask me how I know this…
Step 4: Using a burger press or a heavy spatula with a piece of parchment paper, press the baby potatoes flat. It's easier to do this in small batches instead of all at once. Allow the potatoes to cook for about 10-12 minutes or until they're golden brown. Flip them and cook the other side.
Step 5: Carefully transfer the potatoes from the Blackstone to a platter.
Top with shredded cheese and crumbled cooked bacon. Drizzle with sour cream and sprinkle with chopped green onions. Serve immediately.
Tips and Tricks
Don’t forget to place the parchment paper between the press and the potatoes. This will keep the potatoes from sticking to the press.
Choose potatoes of similar size to ensure consistent cooking times. Larger potatoes will require longer microwaving.
No Microwave? No Problem! Boil the potatoes and drain well until fork-tender.
Sour Cream Drizzle - To get the perfect drizzle, thin the sour cream with milk until a pourable consistency is reached.
Special Diet Variations
Gluten Free Smashed Potatoes: Recipe as written is gluten free!
Dairy Free Smashed Potatoes: Swap out the cheddar cheese for a dairy free shred and skip the sour cream.
Low FODMAP Smashed Potatoes: Use a lactose free sour cream, and reduce the cheddar cheese by half. Ingredient guidance and testing results were taken from Monash University Food App.
Vegetarian Smashed Potatoes: Omit the bacon for a vegetarian option.
Storing and Reheating
Storing: Store leftover potatoes in an airtight container in the refrigerator for 3 to 4 days. Reheat them in a hot oven or on the griddle to restore their crispy texture.
Freezing: Allow the smashed potatoes to cool completely, then spread them in a single layer on a baking sheet to freeze for about an hour. Transfer to an airtight container or freezer bag, where they can be stored for up to 2 months. Reheat in the oven or air fryer to maintain crispiness.
Reheating Options:
- Oven Method: Preheat your oven to 400 degrees F. Place the potatoes on a baking sheet and lightly brush or spray with butter or oil. Heat for about 10 minutes until warmed through and crispy on the edges.
- Air Fryer Method: Set the air fryer to 375 degrees F. Arrange the potatoes in a single layer and air fry for 5-7 minutes, shaking halfway through for even crispness.
- Microwave Method: For a quick warm-up, place the potatoes on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second increments until heated, though this may soften the outer crust.
- Stovetop Method: Heat a lightly oiled skillet over medium heat. Add potatoes and cook, flipping occasionally, until the outside re-crisps and the interior is warmed through.
FAQs
Make sure the Blackstone griddle is well oiled and sufficiently heated before adding potatoes. Use a thin, flexible metal spatula to gently lift the edges when turning.
Don’t overcrowd the griddle; potatoes need space to crisp up properly. Also, ensure the griddle is hot enough and flip only once to develop a golden crust.
Parboil just right so potatoes are tender but still firm. Use gentle, controlled pressure when smashing to keep them intact.
Yes, sweet potatoes can be used for a sweeter, softer variation.
You can boil and store potatoes in the fridge a day ahead. Smash and cook them fresh on the griddle when ready to serve for best texture.
Absolutely, this recipe is naturally vegetarian-friendly. Just be mindful of any added toppings if you want to keep it vegetarian.
Using enough oil and cooking on medium heat helps maintain moisture. Covering with foil briefly after cooking can also keep them tender.
What To Serve With Smashed Potatoes
We love to serve these delicious potatoes with grilled steak or grilled chicken and a fresh garden salad topped with low FODMAP ranch dressing. They also pair wonderfully with glazed ham steaks and creamy coleslaw with a homemade dressing.
Ways To Use Leftovers
Breakfast Potato Hash: Chop leftover potatoes and add to scrambled eggs, and top with shredded cheese.
Pizza Fries: Sub out the waffle fries in this recipe for pizza fries and top leftover potatoes with pizza sauce, mozzarella cheese, and pepperoni.
Sloppy Joe Bowls: Sub out the tater tots in the recipe for tater tot sloppy joe bowls and top with sloppy joe mixture.
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Blackstone Smashed Potatoes
Ingredients
- 1 ½ pounds baby potatoes (Note 1)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon avocado oil (Note 2)
- 1 cup cheddar cheese shredded
- 5 strips cooked bacon crumbled (Note 3)
- ½ cup sour cream (Note 4)
- ¼ cup green onions chopped
Instructions
- Using a microwave-safe container, cover and microwave the baby potatoes for 10 to 12 minutes or until they are fork-tender. If they are not tender, the potatoes will not smash. Stir the potatoes halfway through the cooking time.
- After cooking, drain and gently toss potatoes with salt and pepper.
- Preheat the Blackstone to medium heat.
- Pour the avocado oil on the flat top. Using a large spatula, spread the oil out.
- Carefully, pour the potatoes into the oil on the flat top.
- With a burger press or bacon press and a piece of parchment paper, smush the potatoes until flattened.
- Grill the baby potatoes until crispy, about 10 minutes. Flip and cook the other side.
- Remove from the grill and top with shredded cheese and crumbled bacon. Drizzle with sour cream and sprinkle the chopped green onions over the potatoes.
- Serve the potatoes right away.
Venessa Mandelkow says
Love making these when camping! It is a great side dish for steak bites!