Our Blackstone Smashed Potatoes are one of the best sides you can make on a griddle. Crispy on the outside, tender inside, and loaded with butter and rosemary, these smashed potatoes deliver big flavor with simple ingredients. Follow the seasonings below or customize with your favorite herbs and spices.
Blackstone Smashed Potatoes Recipe
Blackstone Smashed Potatoes are a standout griddle side: crunchy, golden edges with a creamy center and a bright hit of rosemary. These are straightforward to prepare and scale easily for a crowd. The secret to great smash potatoes is removing excess moisture before they hit the griddle so they brown instead of steam.
Drying the boiled potatoes may feel optional, but it makes a measurable difference. Letting them air-dry or using low oven heat removes surface moisture, improving caramelization and producing crisp, seared edges on the griddle.
Why You’ll Love This Dish
- Crispy Texture – Golden brown crust with a fluffy center.
- Simple Ingredients – Pantry staples create impressive flavor.
- Griddle-Friendly – Ideal for a Blackstone or any flat-top griddle.
- Feeds a Crowd – Easy to scale for parties, cookouts, or family meals.
- Versatile Pairing – Complements breakfast, brunch, lunch, and dinner mains.
Explore more Blackstone recipes and griddle ideas to pair with these smashed potatoes.
Recipe Ingredients
No lengthy shopping list required. Below are the core ingredients; quantities are included in the recipe card further down so you can print or save the recipe.
- Baby potatoes – small red or Yukon Gold baby potatoes cook quickly and hold together when smashed.
- Kosher salt – seasons the boiling water and the finished potatoes for balanced flavor.
- Fresh rosemary – adds a fragrant, savory note after cooking.
- Oil – helps crisp the potatoes and prevents sticking on a hot griddle.
- Butter – enriches flavor and promotes a nutty, golden crust.
How To Make This Recipe
This overview covers the main steps. For best results, follow the full recipe card below for exact times and measurements.
- Boil the potatoes: Place baby potatoes in plenty of salted water and simmer until fork-tender.
- Dry the potatoes: Drain and spread them on a paper towel-lined sheet pan. Air-dry for about 60 minutes, or speed up the process in a 180–200°F oven for 20–30 minutes.
- Preheat the griddle: Heat your Blackstone or flat-top to medium or medium-low. Add oil and butter to the surface.
- Smash and sear: Arrange the potatoes with space between them, then press each gently with a heavy spatula or press to increase contact with the griddle. Let them brown undisturbed.
- Flip and finish: Add more butter or oil if needed, flip the potatoes and cook until both sides are crisp and golden. Finish with chopped rosemary and a final sprinkle of salt.
Recipe Tips
Crisp smashed potatoes require patience and heat. Use enough oil and butter and avoid moving the potatoes too soon—allow the crust to form undisturbed. Wet potatoes will steam rather than brown, so make sure they are well dried before hitting the griddle.
A griddle provides even heat and ample surface area, making it easier to crisp many potatoes at once compared to a stovetop skillet. If you don’t have a griddle, a large cast iron skillet works well—just give the potatoes enough room.
Don’t be afraid to experiment with herbs: thyme, chives, or parsley are excellent alternatives to rosemary for a different flavor profile.
More potato recipes and griddle ideas available in the recipe collection.
Recipe FAQ
Blackstone Smashed Potatoes
Salt-boiled baby potatoes are smashed and griddled until the skin forms a crispy, flavorful crust. Butter and rosemary finish the dish for a simple but impressive side.
Ingredients
- 1 pound baby potatoes
- Kosher salt
- Fresh rosemary, chopped
- 4 tablespoons oil
- 4 tablespoons butter
Instructions
- Pre-cook the baby potatoes in well-salted water until fork-tender.
- Drain and spread on a paper towel-lined baking sheet. Air-dry for 60 minutes, or use a 180–200°F oven or smoker for 20–30 minutes to speed drying and add a hint of smoke.
- Preheat the griddle to medium or medium-low. Add oil and butter to the surface. Arrange potatoes about 2 inches apart.
- Use a heavy spatula or griddle press to gently flatten each potato so more surface area contacts the griddle.
- Season with salt and pepper and cook undisturbed until the bottoms are browned and crisp.
- Drizzle a little more oil or add butter as needed, flip the potatoes, and crisp the other side.
- Transfer to a plate, sprinkle with chopped rosemary, and serve hot.
Nutrition Information
Yield: 6 — Serving Size: 1
Amount per serving: Calories: 221 | Total Fat: 17g | Saturated Fat: 6g | Unsaturated Fat: 11g | Cholesterol: 20mg | Sodium: 165mg | Carbohydrates: 16g | Fiber: 2g | Sugar: 1g | Protein: 2g
Nutrition data is an estimate.