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Blackstone Smashed Potatoes

Blackstone smashed potatoes with shatteringly crispy, golden edges and a fluffy center. Baby potatoes are par-boiled until fork-tender, smashed flat, then griddled until each side turns deeply crisp and caramelized.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb baby or small potatoes
Griddle and butter
  • 3 tbsp vegetable oil
  • 4 tbsp unsalted butter, melted
  • 4 garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh chives, chopped
  • 1 tsp salt
  • 0.5 tsp black pepper
  • flaky sea salt for serving
  • sour cream for serving

Equipment

  • 1 cast iron skillet

Method
 

Boil and dry
  1. Boil baby or small potatoes in salted water for 15-18 minutes until just fork-tender, keeping the water at a steady simmer.
  2. Drain the potatoes and dry completely so the skins crisp instead of steaming on the griddle.
Sear and smash
  1. Preheat a flat top griddle to medium-high heat and brush the surface with vegetable oil.
  2. Place potatoes on the griddle and use the bottom of a heavy mug or spatula to smash each one flat to about 1/2-inch thick, pressing firmly for full contact.
  3. Cook undisturbed for 8-10 minutes until the bottom is deeply golden and crispy, with no moving so the crust can set.
  4. Flip the potatoes and cook 6-8 more minutes until the second side is equally crispy and browned.
Garlic butter and finish
  1. Mix melted butter with garlic and rosemary, then pour over the smashed potatoes.
  2. Cook 1 more minute until the butter steams and glosses the crispy surfaces.
  3. Transfer to a plate, then top with chives, flaky sea salt, and sour cream for a creamy, herb-bright finish.

Notes

For maximum crispiness, dry the par-boiled potatoes thoroughly (even a few extra minutes in a colander helps). Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot griddle or skillet for best crunch. Freezing is not recommended because the smashed texture softens. For a dairy-light option, use plant butter in place of the unsalted butter while keeping the garlic-rosemary seasoning the same.