These Easy Blackstone Smashed Potatoes are crispy on the outside and fluffy on the inside! Just boil, smash, and cook them on the Blackstone for a tasty side that’s hard to resist.
I love making these for get-togethers; they always disappear fast! Plus, everyone enjoys the crunchy edges. Don’t forget the butter on top—it’s the best part! 🥔✨
Key Ingredients & Substitutions
Potatoes: I recommend using small to medium red or yellow potatoes. They are naturally waxy and hold their shape while becoming soft inside. If you can’t find these, Yukon Gold potatoes also work well!
Oil: I use olive oil for flavor, but you can also use vegetable oil or canola oil. If you’re looking for a more robust taste, try avocado oil.
Butter: Unsalted butter is ideal, but if you’re dairy-free, use a plant-based butter or olive oil. It adds a rich flavor at the end that really enhances the potatoes.
Seasonings: Garlic powder and smoked paprika can be swapped with your favorite spices. Try onion powder or Italian seasoning if you prefer! Just keep in mind that less spice is better than too much.
How Do I Get the Potatoes Crispy on the Blackstone?
For perfectly crispy smashed potatoes, follow these key steps:
- First, boiling the potatoes until fork-tender is crucial; this softens them for easy smashing.
- When smashing, press down firmly but gently to flatten them without breaking apart.
- Cooking them on a high heat gives that golden-brown crispiness. Make sure your Blackstone is hot enough before adding oil!
- Flipping them carefully ensures both sides get nice and crispy, so use a wide spatula for support.
- Finally, drizzle with melted butter at the end for extra flavor and richness!
These simple tips will help you achieve the best crispy comfort with your Blackstone smashed potatoes!
Easy Blackstone Smashed Potatoes
Ingredients You’ll Need:
- 2 pounds small to medium red or yellow potatoes
- 3 tablespoons olive oil or vegetable oil
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped, for garnish
How Much Time Will You Need?
This recipe will take about 30-40 minutes from start to finish. You’ll need about 15-20 minutes to boil the potatoes until they are fork-tender, and another 15-20 minutes to get them crispy on the Blackstone. Enjoy the process of creating this delicious side dish!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by rinsing the potatoes under cool water to clean them. Then, place them in a large pot and cover them with cold water. Don’t forget to add a pinch of salt! Bring the water to a boil over high heat, then lower the heat to medium and cook until the potatoes are fork-tender, which should take about 15-20 minutes.
2. Prepare the Griddle:
Once the potatoes are done, drain them and let them cool for a few minutes. While they cool, heat up your Blackstone griddle over medium-high heat. Add the olive oil, spreading it across the surface so the potatoes won’t stick.
3. Smash and Season the Potatoes:
Place the boiled potatoes in a single layer on the hot griddle. Grab a heavy flat spatula or the bottom of a small pan and gently press down on each potato to flatten it to about 1/2 inch thickness. Be careful not to break them apart! Now, sprinkle garlic powder, smoked paprika (if using), salt, and freshly ground black pepper over the smashed potatoes for flavor.
4. Cook Until Crispy:
Let the potatoes cook for about 5-7 minutes or until the bottom is nice and golden brown. Then, carefully flip each potato and continue cooking for another 5-7 minutes until the other side is crispy as well.
5. Add Butter and Serve:
Once both sides are crispy, drizzle the melted butter generously over the potatoes and give them a minute to soak up that deliciousness. Remove them from the heat, garnish with fresh parsley or chives, and serve hot!
Enjoy your crispy comfort smashed potatoes straight off the Blackstone! They’re perfect for any meal or gathering.
FAQ for Easy Blackstone Smashed Potatoes
Can I Use Other Types of Potatoes?
Absolutely! While small red or yellow potatoes work best for a creamy inside, you can also use Yukon Gold or even larger potatoes. Just adjust the cooking time if you’re using bigger spuds to ensure they cook through properly.
How Do I Store Leftover Smashed Potatoes?
Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them back on the griddle or in a skillet with a drizzle of oil for an extra crispy finish.
Can I Make These Potatoes in Advance?
Yes, you can boil and smash the potatoes a day in advance and store them in the refrigerator. When you’re ready to cook, just heat your Blackstone and follow the seasoning and cooking steps to crisp them up!
What Can I Serve with Smashed Potatoes?
Smashed potatoes pair wonderfully with grilled meats, fish, or as a side for a hearty salad. They also make a great addition to a barbecue or picnic spread!
