Crispy Blackstone Smashed Potatoes
Description
Crispy on the outside, fluffy on the inside — these easy Blackstone smashed potatoes are the perfect griddle side dish, finished with melty parmesan and fresh herbs.
Ingredients
- 2 pounds new potatoes, or baby potatoes
- 2 tablespoons avocado oil, or olive oil
- 2 tablespoons butter
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ cup grated parmesan cheese
- Fresh parsley or chives, for garnish
Instructions
- Wash the potatoes and boil in salted water for about 20 minutes, until fork-tender.
- Drain and spread on a towel-lined sheet pan to dry for at least 10 minutes.
- Heat the Blackstone griddle to medium-high. Add the oil and butter and spread across the surface.
- Arrange the potatoes in a single layer and smash each to about ½ inch thick with a spatula or burger press.
- Stir together the oil, rosemary, garlic powder, salt, and pepper, and drizzle over the potatoes. Cook 5 minutes, then flip.
- Sprinkle with parmesan and cook another 5 minutes, until the cheese melts and the potatoes are crisp.
- Garnish with parsley or chives and serve hot.
Equipment
- Blackstone Griddle
- Spatula
Notes
- Drying the potatoes is the key to maximum crispiness — don't skip it.
- Don't overcrowd the griddle; cook in batches if needed.
- Swap parmesan for gruyère or pecorino, or load them up with bacon and cheddar.
Nutrition
Serving: 1ServingCalories: 172kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 13mgSodium: 430mgPotassium: 498mgFiber: 3gSugar: 1gVitamin A: 152IUVitamin C: 22mgCalcium: 72mgIron: 1mg