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A large plate filled with smashed potatoes.

Blackstone Smashed Potatoes

A woman's face.Angie Zoobkoff
These smashed potatoes are smothered in herb butter and cooked on your griddle to crispy, golden perfection.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 13 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 318 kcal

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
Keyword blackstone cooking, crispy potatoes
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