Our Blackstone Smashed Potatoes are one of the best sides you can make on the griddle! Stick with our seasonings listed here, or venture out and try something new.
Blackstone Smashed Potatoes Recipe
Blackstone Smashed Potatoes are the kind of side dish that steals the show. Crispy on the outside, creamy on the inside, and packed with flavor from butter and rosemary. Don’t forget those crispy seared edges, either. These potatoes are easy to make and hard to stop eating.
The drying step may seem optional, but it’s what sets great smashed potatoes apart. Allowing the boiled potatoes to lose excess moisture gives you better caramelization and prevents steaming on the griddle. Whether you air-dry or use low oven heat, don’t skip it if you want real crunch.
Why You’ll Love This Dish
- Crispy Texture – Golden brown crust with a fluffy center.
- Simple Ingredients – Just six pantry staples create amazing flavor.
- Griddle-Friendly – Perfect for cooking on your Blackstone or any flat-top.
- Great for Crowds – Scales up easily for parties or BBQs.
- Versatile Pairing – Works with breakfast, lunch, or dinner mains.
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Blackstone Smashed Potatoes Ingredients
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Baby Potatoes – These small, tender potatoes cook quickly and smash easily without falling apart.
- Kosher Salt – Adds seasoning to both the boiling water and the final potatoes, helping the flavors shine.
- Fresh Rosemary – A fragrant herb that adds brightness and depth after cooking.
- Oil – Helps crisp the potatoes and prevents sticking on the hot griddle.
- Butter – Adds richness and promotes browning for a golden, flavorful crust.
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How To Make Blackstone Smashed Potatoes
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Boil the Potatoes: Place baby potatoes in a pot of well-salted water and boil until fork-tender.
- Dry the Potatoes: Drain and spread them on a paper towel-lined sheet pan. Let them air-dry for 60 minutes or use a 180-200°F oven for 20-30 minutes to speed it up.
- Preheat the Griddle: Set your Blackstone to medium or medium-low heat. Add oil and butter to the surface.
- Smash and Cook: Place potatoes on the griddle with space between each. Use a heavy spatula to gently smash them. Let them cook until the bottoms are browned.
- Flip and Finish: Drizzle more oil and butter if needed, flip the potatoes, and cook until both sides are golden. Sprinkle with rosemary and serve.
Have a Grilled Filet Mignon!
Tips For Crispy Potatoes On The Griddle
The key to making crispy potatoes is to use plenty of oil and butter and lots of patience. Moving the potatoes too much can cause them to break apart and doesn’t allow them to develop that delicious crispy crust that we’re after.
Another important thing is to make sure the potatoes are DRY. Moisture is also the enemy of crust, so make sure you aren’t working with wet potatoes or steamed potatoes straight from the pot.
I love the Blackstone griddle for these because it is easy to get hot and keep hot and has so much surface area for cooking. Cooking things like this is so difficult on the stovetop because there’s never enough surface area to give the individual pieces sufficient room for crisping without doing things in a million batches and it taking forEVER.
The griddle is great for any sized family, but it is a big family’s best friend.
More Potato Recipes here!
Griddle Smashed Potatoes FAQ
I like to buy the itty bitty red or Yukon Gold potatoes that are sold in mesh bags for these. Sometimes they are multi-colored, but my preference is the red-skinned variety. What is important is that you buy the small ones. The skin is an important part of the final results!
Fun fact though – you know those little trays of baby potatoes that are pre-seasoned and you just pop in the microwave? You can totally use those here as well, in most cases. (I’m not sure I’d use any with actual SAUCE in the mix if that’s a thing.)
Swap rosemary for thyme, parsley, or chives. If you don’t have baby potatoes, use small Yukon golds or red potatoes cut into halves.
Store smashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat on the griddle or in a hot oven to restore crispiness.
Yes. Boil and dry the potatoes ahead of time, then refrigerate. Smash and griddle just before serving.
Yes, a cast iron skillet or stovetop griddle works well. Just make sure it’s hot and well-oiled.
More Potato Recipes To Try
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Blackstone Smashed Potatoes
These tender baby potatoes are salt boiled before being smashed on the Blackstone griddle and cooked until the skin is a crisy, delicious crust.
Ingredients
- 1 pound baby potatoes
- kosher salt
- rosemary
- 4 tablespoons oil
- 4 tablespoons butter
Instructions
- Pre-cook your baby potatoes in WELL-salted water until they are fork-tender.
- Drain the potatoes and set them out on a cookie sheet lined with paper towels to dry for 60 minutes. If you want to speed up this process or add a little smoke to the mix, you can use your oven or pellet grill running at about 180-200 degrees to speed up the drying process. Cook them for about 20-30 minutes using this method.
- Once the potatoes are dry, preheat your griddle to medium to medium-low heat. Place some oil and butter over the cooking surface, and place the potatoes on, leaving about 2 inches between each potato.
- Use a heavy spatula or griddle press and squish the potatoes down a bit so there is more of the surface touching the griddle.
- Sprinkle with salt and pepper and let cook for several minutes, until the bottoms are browned.
- Drizzle a little oil over the top of the potatoes and lay some more butter down on the griddle if necessary, and then flip the potatoes to cook and crisp up the other side.
- Remove to a plate, sprinkle with a little chopped rosemary, and serve.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 221Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 20mgSodium: 165mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 2g
Nutrition data provided here is only an estimate.
otto
Wednesday 29th of June 2022
potatoes are great we have been doing the same thing for a while using different seasoning each time for a variety of flavour
Janet
Sunday 16th of May 2021
Can you cook the potatoes ahead of time and put them on the Blackstone cold?
Nicole Johnson
Sunday 16th of May 2021
You probably could. I don't know if they'd smash down the same way, however. If you want to pre-boil them, I would probably put them from the fridge into the microwave until they are hot before hitting the Blackstone. I'm extra about my potatoes though! If you try it cold, let me know how it goes!