Crispy Blackstone Garlic Butter Smashed Potatoes with Cheddar and Bacon
Blackstone smashed potatoes are baby potatoes boiled until tender, smashed flat on a hot griddle, then brushed with garlic butter and crisped until the edges go deep golden and lacy. Finish them with melted cheddar, crispy bacon, and fresh chives, and you get loaded smashed potatoes that taste like a loaded baked potato with shatter-crisp edges.
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
The griddle is what sets them apart. The wide, even heat of the Blackstone crisps far more surface area than a sheet pan, so every potato gets crunchy edges around a creamy center. Start to finish, they take about 50 minutes, with roughly 25 minutes of active cooking, and they feed about four as a side or a crowd as an appetizer.
Jump to:
Why You'll Love These
- Crispier than the oven. The flat griddle puts every potato in direct contact with the heat, so the edges crisp the way sheet-pan versions never quite manage.
- Loaded with flavor. Garlic butter, smoky paprika, sharp cheddar, and bacon stack into a side that disappears fast.
- Made for a crowd. The Blackstone cooks a big batch at once, which makes these an easy cookout side or game-day appetizer.
- Simple ingredients. Baby potatoes, butter, garlic, cheese, and bacon. Nothing fancy.
Key Ingredient Notes
- Baby potatoes: Yukon Gold give the creamiest centers, but baby red potatoes work just as well and hold their shape nicely after smashing. Choose potatoes close in size so they cook at the same rate.
- Garlic butter: Melted unsalted butter, fresh minced garlic, and smoked paprika, brushed on after smashing. I brush it on at the end instead of tossing it through beforehand, which keeps the garlic from scorching on the hot griddle and lets the paprika and garlic bloom into the butter for a deeper, savory finish.
- Cheddar: Sharp cheddar melts down into the craggy tops. Colby Jack, Monterey Jack, Pepper Jack, or a Mexican blend all melt well if you want to switch it up.
- Bacon and chives: Added at the very end so the bacon stays crisp and the chives stay bright.
How to Make Blackstone Smashed Potatoes
1. Boil until just tender. Bring a large pot of salted water to a boil, add the baby potatoes, and cook for 15 to 20 minutes. They're ready when a fork slides in easily but they still hold their shape. If they're falling apart in the colander, they've cooked a little too long. Drain them well.
2. Let them cool for about 10 minutes. This is the step I got wrong the first time. Smashing the potatoes straight out of the pot meant they were too hot and soft. They stuck to the spatula and broke apart when I tried to flip them. Ten minutes of cooling firms them up just enough to hold together and crisp properly, so don't skip it.
3. Heat the griddle. Preheat the Blackstone to medium-high and oil the surface with one tablespoon of the olive oil to keep the potatoes from sticking.
4. Smash. Set the potatoes on the hot griddle and press down on each one with a spatula or the bottom of a sturdy cup until flattened but still in one piece.
5. Brush with garlic butter. Stir the melted butter together with the minced garlic, smoked paprika, salt, and pepper, then brush it generously over each smashed potato. Drizzle the remaining two tablespoons of olive oil over the top.
6. Crisp until golden. Cook for 5 to 6 minutes per side, flipping carefully. You'll know the bottoms are ready to turn when the edges go deep golden brown and you hear a steady sizzle from the butter and oil. The potatoes should release easily from the griddle without sticking.
7. Add the cheese. In the last 2 minutes, sprinkle the shredded cheddar over the crispy smashed potatoes. The cheese is ready when it's fully melted and just starting to bubble at the edges. Pull the potatoes off the heat before it browns so it stays creamy.
8. Top and serve. Finish with the crumbled bacon and fresh chives, and serve right away while the edges are still crisp.
Tips for the Crispiest Smashed Potatoes
- Pat the tops dry before brushing on the garlic butter. Less surface moisture means a faster, crisper sear.
- Don't crowd the griddle. Leave space between potatoes so steam escapes instead of softening the edges. Work in batches if you need to.
- For fast, even melting, cover the potatoes with a basting dome or lid for the last minute or two once the cheese goes on.
Substitutions and Variations
- Cheese: Swap the sharp cheddar for Colby Jack, Monterey Jack, Pepper Jack, or a Mexican cheese blend. They all melt well on the hot griddle.
- No bacon: I've made these without bacon plenty of times by adding extra chives and a sprinkle of grated Parmesan for a savory finish.
- Potatoes: Baby Yukon Gold give the creamiest centers, while baby red potatoes hold together especially well after smashing.
- No Blackstone: These crisp up nicely on a large cast iron skillet over medium-high heat, or in a 425°F oven for about 25 to 30 minutes, flipping once halfway through before adding the cheese for the final few minutes.
What to Serve With Smashed Potatoes
These work as a side for just about any griddle main, from smash burgers to steak to grilled chicken, and they hold their own as an appetizer with a cool ranch dip on the side. They started out in my Blackstone camping meals lineup, and they pair well with balsamic grilled vegetables for an easy cookout plate or as part of a spread of 4th of July appetizers. If you love what the smash does for texture, my smashed potato salad pulls the same crispy-creamy trick cold, and these Greek lemon potatoes make an easy oven-roasted alternative when the griddle is packed.
Frequently Asked Questions
Three usual culprits: the potatoes were too wet or too hot when smashed, the griddle was crowded, or there wasn't enough fat and heat under them. Cool the boiled potatoes for about 10 minutes, pat the tops dry, give each one room, and make sure the griddle is good and hot before they go on.
Yes. A large cast iron skillet over medium-high heat gives you the same crisp edges in batches, and a 425°F oven works too. Roast for 25 to 30 minutes, flip once, and add the cheese in the last few minutes.
You can boil and smash the potatoes a few hours ahead and hold them in the fridge, then crisp them on the griddle just before serving. They're best fresh, since the edges soften as they sit.
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the griddle or in a hot skillet to bring the crisp back. The microwave will warm them through but leave them soft.
Did you make these Blackstone garlic butter smashed potatoes? I'd love to hear how they turned out. Please leave a star rating and a comment below, and save the recipe to your Blackstone or cookout sides board on Pinterest so it's ready for your next cookout.
Equipment
- Large pot
- Colander
- Pastry brush
- Metal Spatula
- Blackstone Griddle
Ingredients
For the potatoes:
- 1½ lbs baby potatoes Yukon Gold or red potatoes
- 3 tablespoons olive oil divided
- 2 tablespoons unsalted butter melted
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the toppings:
- 1 cup cheddar cheese shredded
- ½ cup bacon cooked and crumbled
- 2 tablespoons fresh chives chopped
Instructions
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 15 to 20 minutes, until fork-tender but still holding their shape. Drain well and let cool for about 10 minutes.
- Preheat the Blackstone griddle to medium-high heat. Lightly oil the surface with 1 tablespoon of the olive oil.
- Place the cooled potatoes on the griddle. Using a spatula or the bottom of a sturdy cup, gently press down on each potato to flatten it while keeping it in one piece.
- In a small bowl, stir together the melted butter, minced garlic, smoked paprika, salt, and pepper. Brush generously over each smashed potato, then drizzle the remaining 2 tablespoons olive oil over the top.
- Cook for 5 to 6 minutes per side, flipping carefully, until the edges are deep golden brown and crisp. In the last 2 minutes, sprinkle the cheddar over the potatoes and let it melt.
- Remove from the griddle and top with the crumbled bacon and chopped chives. Serve immediately while crisp.
Notes
- Cooling the boiled potatoes before smashing keeps them from sticking and breaking apart and helps them crisp.
- No Blackstone? Use a cast iron skillet over medium-high heat, or a 425°F oven for 25 to 30 minutes, flipping once and adding cheese at the end.
- Cheese swaps: Colby Jack, Monterey Jack, Pepper Jack, or a Mexican blend.
- For a no-bacon version, add extra chives and a sprinkle of Parmesan.
