Crispy Blackstone Smashed Potatoes (Easy Griddle Recipe)

Blackstone smashed potatoes are the side dish your griddle was made for: golden, shatter-crisp edges, a soft and fluffy center, and a salty hit of parmesan in every bite. They come together with a handful of pantry staples in about 35 minutes, and they pair with just about anything you’re already cooking on the flat top.

If you’ve ever made smashed potatoes that turned out soggy instead of crispy, this is the recipe for you. The secret isn’t a fancy ingredient — it’s one easy step most recipes skip. More on that below.

Why You’ll Love This Recipe

• Ridiculously crispy — golden, lacy edges with a creamy interior.
• Only 7 ingredients — mostly things you already have.
• Made entirely on the Blackstone — no oven, no fuss, easy cleanup.
• Feeds a crowd — scales up beautifully for BBQs and cookouts.
• Goes with everything — steak, burgers, chicken, fish, or breakfast.

Ingredients

You only need a few simple ingredients to make these crispy griddle smashed potatoes. The full measurements are in the printable recipe card below.

• New or baby potatoes: Small waxy potatoes (red, yellow, or white) hold their shape when smashed and have tender skins that crisp up beautifully. No peeling needed.
• Avocado or olive oil: Helps the potatoes crisp and keeps them from sticking to the flat top.
• Butter: Cooked together with the oil, butter delivers extra browning and a rich, savory flavor.
• Fresh rosemary: Adds an earthy, aromatic note. Thyme works too, or leave it out.
• Garlic powder: A gentle, even garlic flavor without burning fresh garlic on the griddle.
• Sea salt & black pepper: Season generously; potatoes need it.
• Parmesan cheese: Melts into a salty, nutty crust on the hot griddle.
• Fresh parsley or chives: A bright, fresh garnish to finish.

How to Make Blackstone Smashed Potatoes

Step 1: Wash the potatoes and add them to a large pot of well-salted water. Boil for about 20 minutes, or until a fork slides in easily.

Step 2: Drain the potatoes and spread them on a clean towel or paper-towel-lined sheet pan. Let them air-dry for at least 10 minutes. This is the most important step for crispy potatoes — drying off the surface moisture lets the potatoes caramelize on the griddle instead of steaming.

Step 3: Heat your Blackstone griddle to medium-high. Add the oil and butter and spread it across the surface so the potatoes won’t stick.

Step 4: Arrange the potatoes in a single layer with space between each one. Use a griddle spatula or a burger press to gently smash each potato to about ½ inch thick. The more surface area, the crispier the result.

Step 5: In a small bowl, stir together the oil, rosemary, garlic powder, salt, and pepper. Drizzle the mixture over the smashed potatoes. Cook undisturbed for about 5 minutes, until the bottoms are deep golden brown, then flip.

Step 6: Sprinkle the parmesan over the potatoes and cook another 5 minutes, until the cheese melts and the second side is crisp. Remove from the griddle, garnish with fresh parsley or chives, and serve hot.

Pro Tips for the Crispiest Smashed Potatoes

• Dry them well. The single biggest factor in crispiness. Pat off any surface water before smashing.
• Use small, waxy potatoes. Baby reds, Yukon golds, or fingerlings smash without falling apart.
• Don’t overcrowd. Leave space between potatoes so they sear instead of steam.
• Be patient before flipping. Let the crust form fully — if it sticks, it’s not ready yet.
• Season in layers. Salt the boiling water and again on the griddle.

Variations

• Loaded: Top with crispy bacon, shredded cheddar, and a drizzle of sour cream.
• Cheese swap: Use gruyère or pecorino romano in place of parmesan.
• Spicy: Add a pinch of cayenne or smoked paprika to the seasoning oil.
• Sweet potato version: Use small sweet potatoes for a slightly sweeter twist.

What to Serve With Smashed Potatoes

These crispy griddle potatoes are the perfect side for almost any flat-top meal. Try them alongside Blackstone steak bites, smash burgers, grilled chicken, or even a weekend Blackstone breakfast. (Update these links to your matching recipes for internal-link SEO.)

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheating will soften the crust, so warm them on a hot griddle or in a 400°F oven for a few minutes to bring back some crispiness. The microwave will leave them soft.

Blackstone Smashed Potatoes FAQs

What are smashed potatoes? Smashed potatoes are small whole potatoes that are boiled, flattened, and then cooked until crispy. They have a golden, crispy exterior and a soft, creamy interior — different from mashed potatoes, which are fully broken down with butter and milk.

What kind of potatoes are best? Small waxy potatoes like baby reds, Yukon golds, or fingerlings work best. They hold their shape when smashed and crisp up well.

Do I need to peel the potatoes? No. The thin skins on new potatoes crisp up nicely and add flavor and texture. Just wash and scrub them well first.

Why aren’t my smashed potatoes crispy? The most common culprit is moisture. Be sure to dry the boiled potatoes before griddling, don’t overcrowd the flat top, and let the crust form fully before flipping.

How do I keep them from sticking to the griddle? Preheat the griddle well and coat it with a layer of oil and butter before adding the potatoes.

Can I make them ahead? Yes — boil and dry the potatoes in advance and refrigerate. When ready to serve, smash and crisp them on the hot griddle.

Are smashed potatoes gluten-free? Yes, this recipe is naturally gluten-free. Just double-check any added seasonings or toppings.

Can I make these without a Blackstone? Absolutely. A cast-iron skillet or any flat-top griddle works, though the large Blackstone surface makes it easy to crisp a big batch at once.

More Blackstone Griddle Recipes

• Blackstone Steak Bites
• Blackstone Smash Burgers
• Blackstone Fried Rice
• Blackstone Hibachi Vegetables

If you make these crispy Blackstone smashed potatoes, leave a star rating and a comment below — it helps other readers and helps the recipe show up in search!