Crispy on the outside, fluffy in the middle, our Blackstone smashed potatoes are the ultimate easy side dish you'll want to make on repeat. All you need are baby potatoes, a hot griddle, and a drizzle of garlic butter to turn this into a 30-minute family favorite.
This Blackstone smashed potatoes recipe is perfect for anyone looking for a healthy, simple way to enjoy potatoes on their flattop griddle grill. They're healthy, naturally gluten-free, super versatile, and goes with anything such as Blackstone smash burgers or even breakfast on the griddle!
I use my Blackstone griddle all the time to make healthy Blackstone griddle recipes that are great for meal prepping simple and balanced foods-especially during warm weather when we're grilling a lot. These smashed potatoes are one of my favorite carb sides to pair with lean protein like grilled chicken, turkey burgers, or steak tips. They're naturally gluten-free, easy to prep ahead, and help round out a high-protein, macro-friendly meal without a ton of effort.
❤️ You'll Love These Blackstone Griddle Potatoes!
- Golden + crispy: Searing on the griddle gives the potatoes a perfect crunch while keeping the inside creamy.
- Naturally healthy: No flour, no frying-just real food ingredients.
- Great for meal prep: Boil and smash ahead, then finish on the Blackstone when you're ready.
- Customizable: Garlic, herbs, cheese… you can switch up the flavors every time.
- ANY kind of flat top griddle will work here, it doesn't have to be Blackstone brand. You cna also use an indoor griddle grill and cut the recipe in half.
- Serve the potatoes with a lean healthy protein and salad for a delicious and easy dinner.
Ingredient Overview
Here's what you'll need to make crispy smashed potatoes on the Blackstone:
- Baby potatoes - Yukon gold or red potatoes work best. Their thin skins get perfectly crispy while the insides stay soft and fluffy.
- Olive oil - For a golden, crisp finish. You can also use avocado oil or canola oil.
- Butter - Optional, but drizzling melted butter (especially with garlic) takes these over the top. Finish with a sprinkle of chopped parsley for color.
- Garlic - Fresh minced garlic adds flavor, or swap in garlic powder if you're short on time.
- Salt + black pepper - Basic seasonings that let the crispy texture shine.
- Optional toppings - Think sour cream, fresh herbs like chives or parsley, shredded cheese (cheddar or parmesan), or even a sprinkle of red pepper flakes for a kick.
Optional Variations
- Cheesy Garlic Potatoes: Sprinkle with shredded cheese while still hot.
- Spicy Version: Add red pepper flakes or a dash of hot sauce.
- Herby & Fresh: Mix in rosemary, parsley, or Italian seasoning.
How to Make Blackstone Smashed Potatoes
Step 1: Boil the Potatoes
Place whole baby potatoes in a pot and cover with water. Bring to a boil and cook for 15-20 minutes or until fork-tender. Drain and pat dry. If you have a pressure cooker, making Instant Pot steamed potatoes is a quick and easy method.
Step 2: Smash
Let the potatoes cool slightly. Using the bottom of a glass or spatula, gently flatten each one. Don't over-smash, you want them to stay in one piece.
Step 3: Preheat the Blackstone
Set your Blackstone griddle to medium heat. Add a little oil to coat the surface.
Step 4: Cook Until Crispy
Place the smashed potatoes on the hot griddle. Cook for 5-6 minutes per side, flipping once, until golden and crisp.
Step 5: Add Flavor
Drizzle with melted butter and sprinkle with garlic, salt, pepper, and any fresh herbs like chopped parsley or cheese you'd like.
Storage Tips
- Make ahead: Boil and smash the potatoes up to 2 days in advance. Store covered in the fridge until ready to griddle.
- Store leftovers: Refrigerate for up to 5 days.
- Reheat: Reheat on the Blackstone at 375°F, in an air fryer for 3-4 minutes, or in a skillet until warm and crisp.
Lower Carb Version?
Want a low-carb alternative? Try using steamed cauliflower florets! Gently smash and griddle them for a veggie-loaded, lower-carb option. Not quite as crispy, but still delicious.
More Yukon Gold Potato Recipes
- Air fryer smashed potatoes
- Instant Pot sliced potatoes
- German potato salad (no mayo)
- Air fryer baby potatoes
- Instant Pot diced potatoes
- Chicken sausage and potatoes in the oven
FAQs
Why are my smashed potatoes falling apart?
If the potatoes aren't cooked long enough, they'll break when smashed. Make sure they're fork-tender before smashing, and avoid pressing too hard so they hold together on the griddle.
Do you need to boil potatoes before smashing them?
Yes, boiling is essential. The potatoes need to be cooked until soft so they can be gently smashed before crisping on the griddle.
How do you get smashed potatoes crispy?
Use high heat on your griddle, a generous amount of oil, and avoid crowding the pan. Let them cook undisturbed for 5-6 minutes per side to develop that golden crust.
Can you prep smashed potatoes ahead of time?
Absolutely! Boil and smash them a day or two in advance. Just refrigerate, then crisp on the griddle when ready to serve.
More Healthy Blackstone Recipes
- Blackstone Chicken Fried Rice
- Blackstone Big Mac Smash Tacos
- 100 Healthy Blackstone Recipes for Beginners
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Recipe
Blackstone Griddle Grill Smash Potatoes
Ingredients
- 1.5 lbs Yukon Gold potatoes small to medium size or red potatoes
- 2 tablespoon olive oil or avocado oil or canola oil
- ½ teaspoon fine sea salt
- ¼ tsp+ coarse ground black pepper
- ½ tsp+ garlic powder
- optional garlic butter - 1 stick of butter melted, 2 minced garlic cloves, chopped parsley
Instructions
- Boil the baby potatoes in a large pot of salted water until they are tender and can be easily pierced with a fork. This usually takes about 15-20 minutes. Drain the potatoes, dry them with paper towels, and let them cool slightly.
- Preheat your Blackstone griddle to medium heat and then grease the griddle with the oil.
- Place the boiled potatoes on the griddle. Using a spatula or the bottom of a glass, gently smash each potato until it's flattened but still in one piece.
- Sprinkle the smashed potatoes with the salt, pepper, and garlic powder.
- Melt the stick of butter and add minced garlic and chopped parsley. Drizzle this over the potatoes. (Optional step).
- Cook the potatoes for about 5 minutes on each side or until they're crispy and golden brown. You can drizzle them with garlic butter made from a stick of melted butter, minced garlic, and chopped parsley.
- Remove the potatoes from the griddle and serve. Enjoy!
Notes
- Terrific optional toppings are sour cream, shredded cheddar cheese, and chives.
- Be careful not to oversmash the potatoes or they'll fall apart on the griddle.
- The macros are without the optional butter drizzle. They're super delicious without but we gave the garlic butter idea for times you're feeling extra decadent.
- 1 healthy and light serving is ⅙ of the recipe. You can go for heartier portions if preferred!
- Serve the smashed potatoes with a lean protein and roasted veggies or a side salad for a high protein macro friendly dinner.
Nutrition
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