These Blackstone smashed potatoes have irresistibly crispy edges and creamy centers, and are one of the best Blackstone griddle recipes you'll ever try. They're finished with fresh herb butter to create a comforting potato side dish that you'll have on permanent rotation.
If you've never tried making griddle smashed potatoes before, you're in for a treat. The large surface area of the griddle is ideal for cooking spuds to golden, crispy perfection. Serve them alongside garlic steak bites, turkey smash burgers, or shrimp or scallop skewers for an easy outdoor meal.
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Why This Recipe is Great for Camping
- This Blackstone smashed potatoes recipe requires only a few ingredients and can be prepared using your camp stove and outdoor griddle.
- They require minimal cooler space.
Ingredients and Substitutions
- Potatoes--I highly recommend using new potatoes, if you can find them, for this recipe. They're the perfect size and their thin skins crisp up beautifully. If you can't find new potatoes, use small yellow or red potatoes, ideally no larger than 2 inches (5 cm) in diameter. High starch potatoes, like Russets, won't hold their shape as well as smaller, waxier potatoes.
- Herbs--Use any combination of your favorite fresh herbs here. Rosemary, thyme, oregano, and parsley are all great choices.
- Butter--This finishes the recipe with a little extra richness, but if you want to keep the recipe vegan or dairy-free, you can use olive oil in its place.
How to Make Smashed Potatoes on the Blackstone
- Cook the whole potatoes in boiling water until just tender.
- Drain and cool slightly on a baking sheet.
- Use the heel of your hand or the bottom of a small glass to smash the potatoes. It's ok if some of them break apart. Drizzle with oil and sprinkle with salt.
- Cook the smashed potatoes on a griddle over medium-low heat until golden brown and crispy on both sides.
- Mix the melted butter and herbs in a small bowl.
- Brush the herb butter onto the potatoes during the last 5 minutes of cooking.
FAQs
Can I make these in a cast iron skillet?
You can, but you may need to work in batches to avoid crowding the potatoes. You want to make sure there is space around each potato to let it crisp up nicely.
Can I add garlic to my smashed potatoes?
Sure. Dice up a clove of garlic and add it to the herb butter before brushing it on to the potatoes.
Tips and Troubleshooting
- After boiling the potatoes, let them cool slightly but don't let them cool completely. They'll be easiest to smash when they're still a little warm.
- If your potatoes are crisping up too quickly or getting too dark, reduce the heat. I find that for a covered Blackstone griddle, medium-low heat works best. If you're using an uncovered griddle, the temperature may need to be closer to medium.
- Store leftover smashed potatoes in a sealed container in the fridge or your cooler for up to 3 days. Reheat over low heat on the griddle, or in a warm oven.
- This recipe is suitable for gluten-free and vegetarian diets. To make it vegan or dairy-free, use oil instead of butter.
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Recipe
Blackstone Smashed Potatoes
These smashed potatoes are smothered in herb butter and cooked on your griddle to crispy, golden perfection.
Equipment
- Griddle or cast iron skillet
Ingredients
- 2 pounds small potatoes (2-inch diameter)
- Salt
- 3 tablespoons vegetable oil
- Freshly ground black pepper
- 2 tablespoons butter melted
- 1 tablespoon chopped fresh herbs
Instructions
- Place the whole potatoes in a pot of cold salted water so that they are covered. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are just tender when pierced, 18 to 20 minutes.
- Drain the potatoes and dump them on a baking sheet. Let cool for 5 to 10 minutes.
- When the potatoes are cool enough to handle, use the heel of your hand or the bottom of a small glass and firmly press on the potato until it begins to break. You don't need to completely flatten the potatoes; just press them until they begin to break apart.
- Drizzle the potatoes with oil and season with salt and pepper. Gently toss them to coat. It's ok if some of the potatoes fall apart.
- Heat your griddle to medium-low. Arrange the potatoes in a single layer and cook, with the griddle covered if possible, flipping occasionally, until golden brown and crispy, about 30 minutes total.
- While the potatoes are cooking, mix the melted butter and herbs in a small bowl. During the last 5 minutes of cooking, brush generously with the herb butter.
- Transfer the potatoes to a platter and serve immediately.
Notes
- Don't let them cool completely--After boiling the potatoes, let them cool slightly but don't let them cool completely. They'll be easiest to smash when they're still a little warm.
- Adjust the temperature--If your potatoes are crisping up too quickly or getting too dark, reduce the heat. I find that for a covered Blackstone griddle, medium-low heat works best. If you're using an uncovered griddle, the temperature may need to be closer to medium.
- Storage and reheating--Store leftover smashed potatoes in a sealed container in the fridge or your cooler for up to 3 days. Reheat over low heat on the griddle, or in a warm oven.
- Dietary--This recipe is suitable for gluten-free and vegetarian diets. To make it vegan or dairy-free, use oil instead of butter.
Nutrition
Serving: 1portionCalories: 318kcalCarbohydrates: 40gProtein: 4gFat: 16gCholesterol: 15mgFiber: 6gSugar: 3g
Tried this recipe?Let us know how it was!
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