Name: Griddle Smashed Potatoes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 pounds baby potatoes; 1 teaspoon salt; 4 tablespoons olive oil; 4 tablespoons butter; 1 teaspoon Simply Three seasoning

Jump to Recipe

Griddle Smashed Potatoes bring bold flavor and crisp texture to the table in a simple way. These potatoes cook directly on a hot flat top and develop Golden Brown Potatoes with irresistible crunch. Because the potatoes cook after boiling, the centers stay soft while the outside forms Crispy Potato Edges. Many cooks choose this Blackstone Potato Side when preparing grilled meats, burgers, or barbecue meals. The method works quickly, uses basic ingredients, and creates Flat Top Potatoes that deliver rich flavor and satisfying texture every time.

Story

I started making Griddle Smashed Potatoes after experimenting with side dishes for backyard grilling. Burgers, steaks, and chicken always needed something crispy beside them, and regular roasted potatoes simply did not give the same texture. One afternoon I boiled baby potatoes, placed them on the hot griddle, and smashed them with a spatula. Instantly the surface began to sizzle and brown.

From that moment, Griddle Smashed Potatoes became a regular part of outdoor cooking. The potatoes cook quickly because they already soften during boiling. Once smashed, they create wide surfaces that crisp beautifully on the griddle. The result delivers rich flavor and texture that works with almost any main dish. Because Griddle Smashed Potatoes cook on a flat top, they also absorb butter and oil evenly, creating that deep golden crust many people love.

Another reason I keep returning to Griddle Smashed Potatoes is how flexible the recipe feels. I can add shredded cheese, bacon bits, or simple seasoning depending on the meal. Even with minimal ingredients, the potatoes still taste excellent. Whenever guests visit, these potatoes disappear quickly because everyone reaches for those crispy edges first.

Ingredients

1 ½ pounds baby potatoes
1 teaspoon salt
4 tablespoons olive oil
4 tablespoons butter
1 teaspoon Simply Three seasoning (or preferred seasoning)

Step-by-Step Instructions

Preparing the Ingredients

Place the baby potatoes into a medium pot and cover them with water. Add one teaspoon of salt to the water to season the potatoes while they cook. Bring the pot to medium heat and boil the potatoes for about 30 minutes until fork tender. Once finished, drain the water and return the potatoes to the warm pan for a few minutes so any remaining moisture evaporates. Dry potatoes create better crisp texture on the griddle.

Cooking Instructions

Preheat the Blackstone griddle to medium-high heat so the surface becomes evenly hot. Add two tablespoons of olive oil and two tablespoons of butter onto the griddle. Spread the mixture across the cooking surface with a spatula. Place the boiled potatoes on the hot surface and press each one firmly using the bottom of the spatula to flatten them.

Allow the potatoes to cook without moving them so the bottom forms a crisp crust. Once the underside turns golden brown, flip each potato. Add the remaining olive oil and butter around the potatoes so they continue cooking in the fat. Cook until both sides turn crispy and golden. When finished, sprinkle the seasoning across the potatoes and toss gently so every piece receives flavor. Serve immediately while hot.

Tips for Perfect Results

Common Mistakes to Avoid

Many cooks move the potatoes too quickly after smashing them. Leaving them untouched for several minutes helps the crust develop properly. Another common mistake happens when potatoes remain wet after boiling. Moisture prevents crisp texture, so letting the potatoes dry in the pan makes a big difference. Finally, avoid covering the potatoes with a dome lid because trapped steam softens the edges instead of crisping them.

Pro Tips for Better Flavor

Using both butter and olive oil creates balanced flavor while allowing the potatoes to brown properly. Butter delivers rich taste, while olive oil helps prevent burning at higher heat. Slightly larger smashed surfaces also increase contact with the hot griddle, which produces better crust. If desired, sprinkle shredded cheese or chopped bacon during the final minutes for extra flavor.

Serving and Storage

How to Serve

Griddle Smashed Potatoes work beautifully beside grilled meats, burgers, sausages, or barbecue dishes. Because the potatoes already carry crisp edges and buttery flavor, they complement savory main courses easily. Some cooks also add toppings such as shredded cheese, chopped bacon, sour cream, or green onions for extra richness.

How to Store Leftovers

Store leftover potatoes in an airtight container in the refrigerator for up to six days. When ready to eat again, reheat them in a skillet or on a griddle so the crisp texture returns. Microwaving warms the potatoes quickly, but the skillet method keeps the crispy edges intact.

Conclusion

Griddle Smashed Potatoes create a flavorful side dish with minimal ingredients and simple steps. Boiling first and then cooking on the griddle produces soft centers with golden crispy edges that many people enjoy. Whether you cook for family dinners or outdoor gatherings, this recipe delivers consistent results. Once you try these potatoes, they may quickly become your favorite griddle side dish.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I make smashed potatoes without a Blackstone griddle?

Yes, you can cook smashed potatoes in a large skillet or sauté pan on the stovetop. Use medium-high heat and enough oil or butter so the potatoes crisp properly.

What potatoes work best for smashed potatoes?

Baby potatoes or small Yukon gold potatoes work best because they boil quickly and hold their shape when smashed.

How do I keep smashed potatoes crispy?

Allow the potatoes to dry after boiling, cook them on a hot surface, and avoid moving them too early. These steps help form a strong crispy crust.