Smash potatoes recipe Blackstone made with 1½ lb baby potatoes, 3 tbsp olive oil, 2 tbsp butter, garlic, salt & pepper, smashed and griddle-crispy.
Ingredients for Smash Potatoes Recipe Blackstone
| Ingredient | Amount | Notes |
|---|---|---|
| Baby potatoes (red or Yukon Gold) | 2 pounds | Wash well, larger ones cut in half |
| Olive oil | 3 tablespoons | Or avocado oil for higher heat |
| Unsalted butter | 3 tablespoons | Melted; adds richness to garlic butter smashed potatoes |
| Garlic cloves | 4, minced | Fresh is best for garlic herb smashed potatoes |
| Salt | 1 teaspoon | Kosher or sea salt |
| Black pepper | ½ teaspoon | Freshly ground |
| Fresh herbs (parsley, rosemary, or thyme) | 2 tablespoons, chopped | Dried works in a pinch (use 1 teaspoon) |
Step-by-Step Instructions
Prep the Potatoes
Start by washing your 2 pounds of baby potatoes on griddle thoroughly, no one wants gritty bites in their simple Blackstone potato recipe. Toss them into a pot of salted water and boil for 10-15 minutes until they’re fork-tender but not falling apart. If you’re short on time, microwave them in a covered bowl with a splash of water for 8-10 minutes. Drain and let them cool slightly so you don’t burn your fingers during the potato smashing technique. This step is key for that fluffy inside with crispy potato edges later.
Heat the Griddle
While the potatoes cool, preheat your Blackstone to medium-high, around 400°F. Drizzle on 2 tablespoons of olive oil and let it heat up for a minute, it should shimmer but not smoke too much. This sets the stage for easy griddle smashed potatoes with those crispy golden potatoes recipe vibes. If you’re going for garlic butter smashed potatoes, melt the butter in a small pan and mix in the minced garlic now to infuse the flavor.
Smash and Season
Place the potatoes on the griddle, spacing them out. Use a spatula or potato masher to gently smash each one to about ½-inch thick, don’t go too hard or they’ll break apart. Brush the tops with the remaining oil or garlic herb smashed potatoes mixture, then sprinkle on salt, pepper, and chopped herbs. For loaded smashed potatoes griddle, add cheese or bacon bits right after smashing so they melt in.
Cook and Flip
Let them cook undisturbed for 5-7 minutes until the bottoms get golden and crispy. Carefully flip with a spatula, scrape underneath if they stick, and cook the other side for another 5 minutes. If you’re making cheesy smashed potatoes Blackstone or smashed potatoes with cheese and bacon, flip once more to melt everything evenly.
Serve Them Up
Once both sides are crispy, transfer to a plate and garnish with extra herbs or toppings. These easy Blackstone recipes shine hot off the griddle, but if you have leftovers, check the storage section for leftover potato reheating tips.
Variations and Topping Ideas
Loaded Style
Go for loaded smashed potatoes griddle by adding shredded cheese, crumbled bacon, and green onions after the first flip. The cheese melts right in, making cheesy smashed potatoes Blackstone or smashed potatoes with cheese and bacon that everyone fights over.
Garlic Herb
Stick with garlic herb smashed potatoes using extra minced garlic in the butter and fresh rosemary or thyme. It’s a clean, flavorful option for garlic butter smashed potatoes that pairs well as a flat top grill side dish.
Spicy Cajun
Dust with Cajun seasoning before smashing for a kick, it builds bold crispy potato edges in this quick family side dish.
Storage and Reheating Guide
| Method | How To Do It | Time/Temp | Tips for Best Crispiness |
|---|---|---|---|
| Fridge Storage | Cool completely, then place in airtight container | Up to 5 days | Single layer if possible to avoid sogginess |
| Freezer Storage | Flash freeze on tray, then bag | Up to 3 months | Thaw in fridge before reheating |
| Reheat on Griddle | Medium heat with a little oil | 5-7 minutes per side | Best way for outdoor griddle cooking texture |
| Reheat in Oven | 425°F on baking sheet | 10-15 minutes | Flip halfway for even crispy smashed potatoes recipe |
| Reheat in Air Fryer | 400°F, no preheat needed | 8-10 minutes | Shake basket for garlic butter smashed potatoes revival |
What to Serve with Smash Potatoes Recipe Blackstone
With Grilled Meats
Serve alongside steak or pork chops right off the griddle. The garlic butter smashed potatoes or garlic herb smashed potatoes cut through the richness perfectly during outdoor griddle cooking.
With Chicken
Pair with grilled chicken breasts or thighs for an easy weeknight meal. The simple Blackstone potato recipe holds its own against seasoned bird.
Burger Night
Tuck them next to smash burgers or brats at your next BBQ, these easy griddle smashed potatoes turn it into a full spread of Blackstone side dish ideas.
Nutrition Information Smash Potatoes Recipe Blackstone
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 210 kcal | – |
| Total Fat | 11g | 14% |
| Saturated Fat | 4g | 20% |
| Carbohydrates | 28g | 10% |
| Dietary Fiber | 3g | 11% |
| Protein | 3g | 6% |
| Potassium | 650mg | 14% |
| Vitamin C | 25mg | 28% |
FAQs Smash Potatoes Recipe Blackstone
Q1. Do I need to boil the potatoes first?
Yes, boil or microwave baby potatoes on griddle prep until fork-tender (10-15 minutes). Skipping this leaves them raw inside, no matter how long on the Blackstone griddle smashed potatoes.
Q2. Why aren’t my smashed potatoes getting crispy?
Usually too much moisture or low heat. Dry them well after boiling, use plenty of oil/butter, and preheat to medium-high for those crispy potato edges in easy griddle smashed potatoes.
Q3. What potatoes work best?
Small ones like baby Yukon Gold or red, perfect for this simple Blackstone potato recipe and potato smashing technique.
Q4. Can I make them ahead?
Boil and smash early, then sear later. Great for quick family side dish prep.
Q5.Griddle OR oven, which is better?
Griddle wins for faster, crispier results in outdoor griddle cooking.
I’m Mubbara Ayman, a passionate food enthusiast and recipe creator, born on March 15, 1992. My love for cooking began in my childhood kitchen, watching my mother transform simple ingredients into extraordinary dishes that brought our family together.
Over the years, my passion for cooking grew into a lifelong pursuit. I earned a Diploma in Culinary Arts and trained in multiple restaurants, where I mastered techniques in flavor pairing, creative plating, and global cuisines. My goal is to blend tradition with innovation, making cooking both approachable and exciting for home chefs.
Through Potato recipes, I share tried-and-tested recipes, cooking tips, and creative ideas to help you turn everyday ingredients into mouthwatering memories. Join me on this journey and let’s make every meal special together!
