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Blackstone Smashed Potatoes

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.

Griddle Smashed Potatoes

Blackstone Smashed Potatoes Recipe

The Blackstone is the perfect tool to use for Smashed Potatoes because it gets so blazing hot, and there’s so much space to spread them out to really give them room to crisp up properly.

When I make these in the oven, it always takes two separate batches to make enough to feed this crew, and that wound up being more trouble than it was worth in most cases.

I love potatoes because ultimately, whether they are fried, baked, boiled, or smoked they are amazing. 

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Blackstone Smashed Potatoes Ingredients

  • baby potatoes
  • kosher salt
  • fresh rosemary
  • avocado oil
  • butter

Blackstone Smashed Potatoes

How to make 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. 

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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.

Blackstone Smashed Potatoes

Blackstone Fried Baby Potatoes

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!

Blackstone Smashed Potatoes

What kind of potatoes are best for Smashed Potatoes?

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.)

Blackstone Smashed Potatoes

How do you store and reheat the leftovers?

If you have leftover smashed potatoes, store them in an air-tight container or plastic baggie in the fridge. 

To reheat, the oven is your best bet, but a microwave will work in a pinch!

More recipes to love!

Griddle Smashed Potatoes
Yield: 6 servings

Blackstone Smashed Potatoes

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.

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes


  • 1 pound baby potatoes
  • kosher salt
  • rosemary
  • 4 tablespoons oil
  • 4 tablespoons butter


  1. Pre-cook your baby potatoes in WELL-salted water until they are fork-tender.
  2. 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.
  3. 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.
  4. Use a heavy spatula or griddle press and squish the potatoes down a bit so there is more of the surface touching the griddle.
  5. Sprinkle with salt and pepper and let cook for several minutes, until the bottoms are browned.
  6. 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.
  7. Remove to a plate, sprinkle with a little chopped rosemary, and serve.

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Nutrition Information:



Serving Size:


Amount 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.

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.


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


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!

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