Blackstone Smashed Potatoes

Craving crispy potatoes? This Blackstone Smashed Potato recipe is your answer! Whip up these beauties in minutes using your griddle for a simple and delicious side dish everyone will love.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Keyword: Blackstone Smashed Potatoes

Servings:

Calories: 320kcal

Author: Julie Evink

Ingredients

2 pounds baby potatoes
2 Tablespoons butter
3 Tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon sea salt
Fresh parsley or chives for garnish

Instructions

In a large pot of salted boiling water, cook the potatoes until tender, about 15-20 minutes or until fork-tender. Drain off water.
Preheat your Blackstone griddle to medium-high heat.
In a large bowl, combine the olive oil, garlic powder and salt. Add in the cooked potatoes and toss until all are coated with the oil.
Melt the butter on the griddle and spread it out.
Arrange the potatoes in a single layer. Using your griddle spatula or burger press, smash the potatoes.
Cook for 5 minutes. Flip then cook for another 5 minutes. Or until browned.
Remove from the griddle and serve immediately.

Notes

Allow leftover potatoes to cool completely and then transfer to an airtight container.

FRIDGE: Store leftovers in the refrigerator for up to 5 days. Reheat in the oven to crisp up the outside of the potatoes.

FREEZER: For best results put parchment paper in between the layers of potatoes. Store in the freezer for up to 3 months. Allow to thaw before reheating.

Nutrition