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Griddle Smashed Potatoes

Griddle smashed potatoes with herb-garlic butter deliver golden, shatteringly crispy edges using a flat-top heat instead of an oven. Firm smashing creates a 1/2-inch-thick crust that turns deeply caramelized and stays crisp while the butter pools over every craggy surface.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Yukon gold potatoes, small
  • 2 lb Yukon gold potatoes, small
olive oil
  • 3 tbsp olive oil
unsalted butter, melted
  • 5 tbsp unsalted butter, melted
garlic
  • 5 cloves garlic, minced
fresh parsley, chopped
  • 2 tbsp fresh parsley, chopped
fresh chives, chopped
  • 1 tbsp fresh chives, chopped
thyme leaves
  • 1 tsp thyme leaves
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
flaky sea salt
  • 0.25 tsp flaky sea salt for finishing
sour cream
  • 0.25 cup sour cream for serving

Equipment

  • 1 cast iron skillet

Method
 

Boil and cool
  1. Place the Yukon gold potatoes in heavily salted water and boil for 18-20 minutes until fork-tender, with visible steam and a slightly soft center. Drain and cool for 5 minutes until you can handle them comfortably.
Preheat and smash
  1. Preheat a griddle to medium-high, then drizzle olive oil over the cooking surface until it shimmers. Add the potatoes and smash each one firmly with a flat-bottomed cup or heavy spatula to about 1/2-inch thick, aiming for even, cracked surfaces.
Crisp on the first side
  1. Cook the smashed potatoes undisturbed for 8-10 minutes until the bottoms are deeply golden and crispy, with strong browning at the edges. Avoid moving them so the crust sets.
Flip and finish crisping
  1. Flip the potatoes carefully and cook 6-8 more minutes until both sides are browned, with crisp edges and caramelized flat faces. Keep heat steady to maintain the sizzle.
Add herb-garlic butter
  1. Mix melted butter, garlic, parsley, chives, and thyme, then pour the butter mixture over the potatoes and cook 2 more minutes until it looks glossy and pooled in the crags. Watch for bubbling around the edges.
Serve
  1. Transfer the smashed potatoes to a platter and finish with flaky sea salt for a final crisp lift, with visible flecks on top. Serve with sour cream on the side.

Notes

Pro tip: smash while the potatoes are warm so they crack into craggy edges that grab the butter and crisp up faster. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet or on a griddle to restore crispness. Freezing is not recommended because the texture softens. For a dairy-light option, use vegan butter and a dairy-free sour cream substitute.