Let’s talk about one of the greatest side dish glow-ups: Blackstone Smashed Potatoes. These crispy potato bites are buttery, golden, and covered in melty cheddar and smoky bacon. Whether you’re planning a weekend cookout or just looking to elevate your weeknight dinner, this dish delivers big-time flavor with minimal effort.
If you’ve got a Blackstone griddle, you’re already halfway to potato perfection. The high heat helps get those irresistible crispy edges while keeping the insides tender and creamy. Think crispy potato side meets cheesy smashed potatoes—with a little bacon magic for good measure.
Why You’ll Love These Blackstone Smashed Potatoes
- Crispy outside, fluffy inside
- Cheesy and savory with bacon bits in every bite
- Easy to prep and perfect for feeding a crowd
- Totally customizable with toppings like sour cream and chives
- A fun, hands-on cooking experience
Ingredients
- 900 g baby potatoes (2 pounds)
- 30 g butter (2 Tbsp)
- 45 ml olive oil (3 Tbsp)
- 5 g garlic powder (1 tsp)
- 5 g sea salt (1 tsp)
- 115 g shredded cheddar cheese (1 cup)
- 60 g bacon bits (1/2 cup)
Optional Toppings:
- Sour cream
- Chopped parsley or chives
Instructions
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add baby potatoes and cook for 15–20 minutes or until fork-tender. Drain and let cool slightly.
- Prep the Griddle: Preheat your Blackstone griddle to medium-high heat.
- Season the Potatoes: In a large bowl, mix the olive oil, garlic powder, and sea salt. Add the cooked potatoes and toss until coated.
- Sear and Smash: Melt butter directly on the griddle and spread it around. Place potatoes on the griddle in a single layer. Use a spatula or burger press to gently smash each one to flatten slightly.
- Crisp and Cheese: Let potatoes cook for 5 minutes, flip them carefully, then top with cheddar cheese and bacon bits. Cook for another 5 minutes until the cheese melts and the edges are crispy.
- Serve It Up: Remove from the griddle and serve hot. Add sour cream and chopped herbs if desired.
Tips for Crispy, Cheesy Success
- Don’t skip boiling the potatoes—it ensures a creamy center that contrasts with the crispy edges.
- Smash gently—you want them to hold together but expose enough surface for that golden crunch.
- Shred your own cheese if you can. It melts better than the pre-bagged kind.
- Add toppings right before serving for the freshest flavor.
The Story Behind the Sizzle
This recipe was born on a sunny Sunday afternoon when we fired up the Blackstone for burgers but had a bunch of baby potatoes to use up. With some cheese and leftover bacon calling my name, these smashed beauties came to life. The kids couldn’t stop nibbling them right off the griddle—and honestly, neither could I. Now they’re our go-to for BBQs, brunches, and everything in between.
What to Serve with Blackstone Smashed Potatoes
These crispy potato sides pair with just about everything:
- Grilled chicken, burgers, or steak
- BBQ pulled pork or sausages
- Fried eggs for a hearty breakfast twist
- A big green salad to balance the richness
They also shine as a party snack or game-day bite with a side of ranch or spicy aioli.
How to Store and Reheat
Leftovers? Lucky you. Store any extras in an airtight container in the fridge for up to 3 days. To reheat, place them back on the griddle or in a hot skillet for a few minutes per side. Avoid the microwave—it’ll zap the crispiness. You can even freeze them in a single layer and reheat straight from frozen for a super-easy side.
FAQs
Can I make these without a Blackstone?
Yes! Use a cast-iron skillet or griddle pan on your stovetop for a similar effect.
Can I use a different cheese?
Totally. Try Monterey Jack, Gouda, or a blend for your own twist.
Are these gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check labels on your bacon bits and seasonings.
Crispy on the outside, cheesy and loaded on top, these Blackstone Smashed Potatoes are more than a side—they’re the star of the plate. Whether you serve them for breakfast, lunch, or dinner, you’ll be hearing “Can we have these again soon?” before the griddle even cools.
Print
Blackstone Smashed Potatoes: Crispy, Cheesy, and Loaded with Flavor
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Blackstone Smashed Potatoes are buttery, crispy, and topped with melted cheddar and smoky bacon. A crowd-pleasing, cheesy side dish that’s perfect for cookouts, brunches, or anytime you want something indulgently delicious.
Ingredients
-
900 g baby potatoes (2 pounds)
-
30 g butter (2 tablespoons)
-
45 ml olive oil (3 tablespoons)
-
5 g garlic powder (1 teaspoon)
-
5 g sea salt (1 teaspoon)
-
115 g shredded cheddar cheese (1 cup)
-
60 g bacon bits (1/2 cup)
Optional Toppings:
-
Sour cream
-
Chopped parsley or chives
Instructions
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Boil Potatoes: Add baby potatoes to a large pot of salted boiling water. Cook for 15–20 minutes until fork-tender. Drain and let cool slightly.
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Heat Griddle: Preheat your Blackstone griddle to medium-high heat.
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Season Potatoes: In a bowl, mix olive oil, garlic powder, and salt. Toss in cooked potatoes to coat.
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Sear and Smash: Melt butter on the griddle. Place potatoes on the surface and gently smash with a spatula or burger press.
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Add Cheese & Bacon: Cook for 5 minutes, then flip. Top each smashed potato with shredded cheddar and bacon bits. Cook another 5 minutes until golden and melty.
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Serve: Transfer to a plate and top with sour cream and herbs if desired.
Notes
Boiling first gives the creamy inside you want with crispy edges.
Smash lightly to keep potatoes intact.
Fresh shredded cheese melts better than pre-packaged.
Great as a snack, side, or even breakfast with eggs.
Reheat on the griddle or in a hot skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Griddle
- Cuisine: American