Griddle smashed potatoes are delicious crispy, buttery potatoes on the outside with a soft center. A flattop griddle like a Blackstone griddle is ideal for making them!
With a flattop griddle you have plenty of room, making it easy to add small boiled potatoes and squish them so they can get crispy and brown on the bottom. Then drizzle on some butter, garlic and cheese and you have the ultimate cheesy and garlicky potato side!
Why You Will Love Crispy Griddle Smashed Potatoes
- This is a great way to use up leftover potatoes!
- Smashed potatoes go with almost any meal. There are awesome with meals like steak or barbecue chicken, but they also work as a side dish for a simple salad.
- They are extremely easy to make.
- It is much faster and easier to make these on a Blackstone griddle than in the oven or in a frying pan.
Potatoes – These work best with small potatoes. It doesn’t matter what color the potatoes are, red, yellow, white or purple potatoes all work fine as long as they are small. I always make these with leftover salt potatoes, but that is because I live in Syracuse and I make salt potatoes all the time.
Oil and butter – Using butter on these makes them taste better than using oil. But it is very easy to burn butter on a hot flattop griddle, so I always use oil on the griddle and then put butter on top of the hot potatoes at the end. In this case I used garlic butter, which made the potatoes even yummier.
Spices – I just use salt and pepper on the potatoes.
Toppings – In addition to the butter I like to add fresh herbs like chives or basil and a little bit of Parmesan cheese.
Step by Step Instructions
1. Cook the Potatoes
If you’ve never tried salt potatoes give the recipe a try and use the leftovers! But if you aren’t starting with leftover potatoes bring a large pot of water to a boil and add at least 1 tablespoon of salt. Once it comes to a full rolling boil add the small potatoes and boil for about 15 minutes, until a fork goes into the potatoes easily.
As an alternative you can also cook whole baby potatoes in the air fryer, which is ideal if you don’t want to heat up the house with a big pot of boiling water. Air fry the potatoes at 400 degrees F for about 14 minutes until a fork goes into them easily.
2. Dry the Potatoes
You can make griddle smashed potatoes with either cool or warm potatoes, but they do need to be dry before frying them. So once they are cooked put them aside in a colander and let them cool to until you can handle them.
If they have any moisture on them at all dry them off with a towel. Moisture will keep the potatoes from getting nice and crispy.
3. Smash the Potatoes
Set your flattop griddle on medium heat and let it preheat for 5-10 minutes. Then add oil to the griddle and place the potatoes on it. Leave space between them for smashing.
You can smash the potatoes with spatula, a burger press, a potato masher, or even a fork. Squish them down until they are about 1/2 an inch tall.
Let the potatoes cook for 2-3 minutes, then flip them over with a spatula. The bottom should be nicely browned. Let them cook for another 2-3 minutes to brown the other side.
Right before taking the potatoes off add the salt and pepper, and some butter. Then sprinkle on Parmesan cheese and let all the toppings melt into the potatoes.
The potatoes taste best and are at their crispiest when they are hot off the griddle!
How to Serve
Serve the potatoes right away with your favorite blackstone griddle meal. I love to make them with steak or kabobs. But really they go with almost any meal!
How to Store
If you have leftover potatoes you can store them in an air tight container in the refrigerator for about 3 days. You can reheat them by throwing them back on a hot griddle or by heating them in the air fryer at 360 degrees F for 5 minutes.
Easy Make Ahead Side
This recipe is ideal for making ahead of time, which is super convenient if you are having a cookout. Just cook the potatoes and store them in the refrigerator until you are ready to make the griddle smash potatoes.
The cooked potatoes will probably have some condensation from the refrigerator, so dry them off and then add them to the preheat grill. Cooking the potatoes ahead of time can make this into a fast 10 minute side dish.
Make sure your potatoes are dry before putting them on the griddle.
Be careful if you decide to fry your potatoes in butter. Butter has a low smoke point and it is easy to accidentally burn it on a hot griddle. Putting the butter on top of the potatoes instead of on the griddle reduces the burnt butter risk.
Making these with compound butter like garlic butter or herb butter is amazing! It adds a ton of flavor to the potatoes with no extra effort.
You can add more spices to the potatoes, like onion powder or chile pepper. Or extra toppings like bacon, which is always good on potatoes.
Different kinds of cheese will give you a different smashed potato taste. Cheddar cheese is always good with potatoes, or you can leave off the cheese and butter and make these vegan.
Find More Potato Recipes
- 1 pound small potatoes
- 1 tablespoon salt
- 2 tablespoon oil
- salt and pepper to taste
- 1 tablespoon butter
- 2 tablespoon Parmesan cheese
- Cook the potatoes. Either boil them in salted water for 15 minutes or air fry them at 400 F for 15 minutes. The potatoes are done when a fork goes in easily.
- Let the potatoes cool until they can be handled. Dry the potatoes off if there is any moisture on them.
- While the potatoes cool preheat your Blackstone griddle on medium heat for 10 minutes.
- Put the 2 tablespoons of oil on the griddle. Put the potatoes on the flattop griddle, leaving space between them.
- Smash the potatoes using a spatula, burger press or potato masher. Squish them until they are about 1/2 and inch high.
- Let them cook for 2-3 minutes, until brown on the bottom. Then flip them over with a spatula.
- Let them cook another 2-3 minutes to brown on the other side.
- Right before taking them off top them with the salt, pepper, butter and cheese.
- Make sure your potatoes are dry before putting them on the griddle.
- These are especially tasty made with compound butter like garlic butter or herb butter.
- Be careful if you decide to fry your potatoes in butter. Butter has a low smoke point and it is easy to accidentally burn it on a hot griddle. Putting the butter on top of the potatoes instead of on the griddle eliminates the burnt butter risk.
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Amount Per Serving: Calories: 205Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 10mgSodium: 1745mgCarbohydrates: 24gFiber: 3gSugar: 1gProtein: 4g
Nutrition facts are estimates.