These Blackstone Smashed potatoes are a delightful and versatile side dish that can elevate any meal with their crispy edges and fluffy interior. Here are some tips to ensure your smashed potatoes are a hit:
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Why You Will Like This Recipe
Two rules I live by for cooking outdoors in the Summertime. First,Ham and roasts should be smoked and not grilled.
Potatoes need to be boiled first before placing them on a grill or a griddle or else they will never get cooked right. Plus,they will take longer to cook. I boiled these smashed potatoes for 10 to 12 minutes until a fork pricked in them came out clean.
If you like other vegetable recipes like this you are going to like Blackstone Corn on the Cob and Smoked Asparagus.
IngredientsNeeded:
- Potatoes –Small,waxy potatoes like red bliss,baby Yukon Gold,or fingerlings are ideal for smashing.
- Olive oil or melted butter–Look for olive oils that are labeled as extra virgin,cold-pressed,and unfiltered for the highest quality.
- Salt and pepper to taste
- Fresh parsley,chopped (for garnish)
- See the recipe card below for a full list of ingredients and measurements.
How to Make Blackstone Smashed Potatoes
Step 1:Preheat the Griddle Preheat your griddle over medium-high heat. You want it hot enough to sear the mushrooms but not so hot that they burn quickly.
Step 2:Cook the potatoes Boil the potatoes in a pot with boiling water for 1o to 12 minutes. Might take longer depending on their size!
Step 3:Carefully transfer the potatoes to the heated griddle. Using a glass smash the potatoes down with the bottom of the glass. Drizzle olive oil and season with salt and pepper.
Step 3:Cook the smashed potatoes 3 to 4 minutes per side until they are golden brown and crispy!
- Season and Serve:During the last minute of cooking,add the minced garlic and thyme. Stir well to combine and cook just until the garlic becomes fragrant,about 1 minute. Season with salt and pepper to taste.
Recipe Tips and Serving Suggestions:
- Choose the Right Potatoes:Small,waxy potatoes like red bliss,baby Yukon Gold,or fingerlings are ideal for smashing. Their thin skins become wonderfully crispy when roasted,and their creamy interiors provide a delicious contrast. Make sure to scrub them clean,but there’s no need to peel them,as the skins add texture and flavor.
- Boil to Perfection:Boil the potatoes until they are just tender. You should be able to pierce them easily with a fork but not have them falling apart. This usually takes about 10-12 minutes,depending on the size of the potatoes. Once boiled,drain them well and let them cool slightly before smashing to avoid burning your hands.
- Smash and Season Generously:Use the bottom of a glass,a potato masher,or even a fork to gently press down on each potato until it flattens but still holds together. Arrange them on a baking sheet and drizzle generously with olive oil or melted butter. Season with kosher salt,pepper,and any desired herbs or spices.
- For added flavor,consider garlic powder,rosemary,thyme,or Parmesan cheese.
- Serve and Garnish:Serve the smashed potatoes hot,straight from the oven. They pair wonderfully with a variety of main dishes,from roasted meats to grilled vegetables. For an extra touch,garnish with fresh herbs like parsley or chives,a dollop of sour cream,or a sprinkle of grated cheese. These finishing touches not only enhance the flavor but also add a pop of color to your presentation.
Blackstones are awesome!
Make your outdoor adventures a delicious affair with Blackstone griddle. This portable griddle has everything you need to whip up a smorgasbord of eggs,crunchy hash browns,crispy bacon and fluffy pancakes all at the same time.
Portable convenience:Whether you are cooking in your backyard or out in nature,make sure to take this lightweight,versatile flat top griddle with you. Thanks to the compact size,you can carry it for barbecue get-together,tailgating,fishing,pool parties,and more.
Cook for one,cook for all:339 Sq. Inch cooking surface and 24,000 BTUs of heat mean all your cooking challenges will be met quickly. The large space of our outdoor griddle is perfect for cooking eggs,hash browns,bacon,French toast and other things yum!
How do I store leftovers?
Always store leftovers in clean,food-grade containers. The type of container doesn’t really matter. Use zip lock,glass,plastic, whatever! Make sure to store any leftovers in an airtight container.
If you tried this Blackstone Smashed Potatoes or any other recipe on my website,please leave a 🌟 star ratingand let me know how you go in the 📝 commentsbelow. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Blackstone Smashed Potatoes
- Prep Time:12 min
- Cook Time:10 min
- Total Time:22 min
- Yield:21x
- Category:Easy
- Method:Blackstone
- Cuisine:American
- 2 cupsof small baby yukon gold potatoes
- 2 tablespoonsof Olive Oil or Butter(melted)
- salt and pepper to taste
Instructions
- Preheat the Griddle:Preheat your griddle over medium-high heat. You want it hot enough to sear the mushrooms but not so hot that they burn quickly.
- Cook the potatoes:Boil the potatoes in a pot with boiling water for 1o to 12 minutes. Might take longer depending on their size!
- Carefully transfer the potatoes to the heated griddle. Using a glass smash the potatoes down with the bottom of the glass. Drizzle olive oil and season with salt and pepper.
- Cook the smashed potatoes 3 to 4 minutes per side until they are golden brown and crispy!
- Season and Serve:During the last minute of cooking,add the minced garlic and thyme. Stir well to combine and cook just until the garlic becomes fragrant,about 1 minute.Season with salt and pepper to taste.
Notes
Garnish with fresh parsley or parmesan cheese if desired.
