Blackstone Smashed Potatoes
Boiled baby potatoes smashed flat and griddled until shatteringly crispy, then finished with garlic butter, Parmesan and parsley.
- Blackstone
- Griddle
- Veggie
- Side
- 45 min total
- Serves 6
Ingredients
Ingredients for servings
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Original recipe serves 6. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 2 lb baby gold potatoes, about 1.5 inches across
- 1 tbsp kosher salt, for the water
- 3 tbsp vegetable oil
- 3 tbsp butter
- 3 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- flaky salt and black pepper, to taste
Gear
- Blackstone griddle
- Large pot and colander
- Burger press or heavy flat-bottom cup
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Steps
Step 1: Put the potatoes in a pot, cover with cold water by an inch and add the salt. Bring to a boil and simmer 15 to 20 minutes until a fork slides in with no resistance.
Step 2: Drain and let them steam-dry in the colander 5 to 10 minutes. Dry potatoes crisp better.
Step 3: Heat the Blackstone to medium-high (about 400°F). Spread the oil over one zone.
Step 4: Set the potatoes on the oil, spaced apart. Press each one flat to about 1/2 inch with a burger press or the bottom of a heavy cup. Some edges will crack. Those cracks turn crispy.
Step 5: Cook without moving 6 to 8 minutes until the bottoms are deep golden and crispy. Flip and cook 5 to 6 minutes more.
Step 6: Turn the heat to low. Add the butter and garlic around and on top of the potatoes and toss gently until the garlic smells fragrant, about 1 minute.
Step 7: Sprinkle with Parmesan, parsley, flaky salt and pepper. Serve hot.
Swaps
- Potatoes: Red baby potatoes work. Avoid big russets; they fall apart.
- Topping: Ranch seasoning, Old Bay, or bacon bits and sour cream.
- Make ahead: Boil the potatoes a day early and refrigerate. Cold boiled potatoes smash cleaner and crisp even better.
Tips
- Don’t move them while the first side crisps. They’ll release when they’re ready.
- Thinner smash means more crunch. Thicker means creamier middles.
The story
HAM Cooking. Let’s fire it up.
Every now and then you find a recipe where smashing things is the main technique. This is one of those, and I’m going to enjoy it.
The trick with these is boiling them first. A raw potato on the griddle would take forever to cook in the middle and burn outside. Boiling cooks the inside to creamy, then smashing it flat creates a ton of rough, craggy surface area. Those ragged edges are what turn super crispy in the oil. And letting them steam-dry for a few minutes matters, because water is the enemy of crunch.
They go with steak, burgers, chicken or eggs. Honestly, I’d eat a plate of these by themselves and call it dinner.
HAM out.
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