If you have been scrolling through social media lately, you have undoubtedly seen those ultra-crispy, golden-brown smashed potatoes taking the culinary world by storm. While the oven version is good, taking this recipe to the Blackstone Griddle elevates it to a whole new level of crunch. The massive flat-top surface allows every single potato to achieve maximum contact with the heat, creating a shattered-glass texture on the outside while keeping the inside fluffy and tender. This is the ultimate side dish for your next backyard cookout, combining the rustic charm of a boiled potato with the addictive snap of a kettle chip.
Recipe Information
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Difficulty: Easy
Nutrition values
Calories: 245 kcal
Protein: 4g
Carbs: 32g
Why Make This Viral Smashed Potatoes Blackstone Griddle Crispy
The Blackstone Griddle is the secret weapon for this viral recipe because of its superior heat retention and surface area. Unlike a baking sheet in the oven, the griddle provides direct, consistent heat that sears the potato skin and flesh instantly. You do not have to worry about overcrowding, and the flat top makes flipping a breeze. Plus, cooking outside keeps your kitchen cool and prevents that “potato steam” from softening your crust. These potatoes are incredibly versatile, pairing perfectly with steak, chicken, or even eggs for a breakfast twist.
Ingredients
1.5 lbs Baby gold potatoes (uniform size works best)
3 tablespoons Extra virgin olive oil
2 tablespoons Unsalted butter
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Smoked paprika
Kosher salt and cracked black pepper to taste
Fresh parsley, finely chopped (for garnish)
Optional: Grated Parmesan cheese
Directions
Step 1: Preparation
Place the baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil and cook the potatoes for about 15 to 20 minutes, or until they are fork-tender but not falling apart. Drain the potatoes and let them sit in the colander for 5 minutes to steam dry. This drying step is crucial for achieving maximum crispiness on the griddle. While the potatoes dry, preheat your Blackstone Griddle to medium-high heat.
Step 2: Cooking
Apply a thin layer of olive oil to the griddle surface. Place the boiled potatoes onto the hot griddle, leaving a few inches of space between each one. Use a heavy grill press, a potato masher, or the bottom of a sturdy glass to firmly press down on each potato until it is about 1/2 inch thick. Melt the butter and mix it with the garlic powder, onion powder, paprika, salt, and pepper. Drizzle this mixture over the smashed potatoes. Let them sear undisturbed for 5 to 7 minutes until the bottom is deeply golden and crispy. Flip each potato carefully using a flat spatula and cook for another 5 minutes on the other side.
Step 3: Plating
Once both sides are exceptionally crispy and the edges are starting to brown, remove the potatoes from the Blackstone. Transfer them to a serving platter immediately. Sprinkle with freshly grated Parmesan cheese if desired and garnish with chopped parsley. Serve them hot alongside your favorite dipping sauce, such as a spicy aioli or cool sour cream.
Expert Tips for Perfect Viral Smashed Potatoes Blackstone Griddle Crispy
To get the best results, always start with room temperature or warm boiled potatoes; cold potatoes tend to break apart rather than smash flat. If your potatoes are sticking to your press, place a small square of parchment paper between the potato and the tool. For the absolute crispiest edges, do not skimp on the oil. The potatoes essentially shallow-fry on the griddle surface, which creates that iconic “viral” crunch. Finally, make sure the griddle is fully preheated before you start smashing; a cold surface will result in soggy potatoes.
Delicious Variations
Loaded Smashed Potatoes: Top the finished potatoes with melted cheddar cheese, crispy bacon bits, and chives.
Truffle Parmesan: Swap the olive oil for truffle-infused oil and finish with plenty of aged Parmesan and black pepper.
Lemon Herb: Toss the potatoes in lemon zest and fresh rosemary before griddling for a bright, Mediterranean flavor.
Spicy Cajun: Replace the paprika and onion powder with your favorite Cajun seasoning blend for a kick of heat.
Frequently Asked Questions
What type of potato is best for smashing?
Baby gold or Yukon Gold potatoes are the best choice. They have a naturally buttery texture and a thin skin that crisps up beautifully without becoming tough. Red bliss potatoes also work well, but they are slightly waxier.
Can I boil the potatoes ahead of time?
Yes, you can boil the potatoes up to 24 hours in advance. Keep them in the refrigerator, but let them sit on the counter for 30 minutes to take the chill off before smashing them on the griddle.
Why are my potatoes falling apart when I smash them?
This usually happens if the potatoes are overcooked or if they are too cold. Aim for “just tender” when boiling. If they are falling apart, try pressing more gently or using a wider smashing tool to distribute the pressure.
Do I need a Blackstone press to make these?
While a heavy cast iron press is helpful, it is not required. You can use a flat spatula, the bottom of a heavy skillet, or even a sturdy drinking glass. Just make sure to apply even pressure.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to three days. To regain the crispiness, reheat them on a hot skillet or in an air fryer at 400°F for 3 to 5 minutes. Microwaving is not recommended as they will become soft.
Conclusion
The Viral Smashed Potatoes Blackstone Griddle Crispy recipe is more than just a trend; it is a masterclass in texture. By combining the ease of the Blackstone with the simple technique of smashing, you create a side dish that often outshines the main course. Whether you are hosting a large party or just making a fun weeknight dinner, these potatoes are guaranteed to disappear fast. Fire up your griddle, get smashing, and enjoy the loudest crunch you have ever heard from a potato!
Print
1.5 lbs Baby gold potatoes (uniform size works best)
3 tablespoons Extra virgin olive oil
2 tablespoons Unsalted butter
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Smoked paprika
Kosher salt and cracked black pepper to taste
Fresh parsley, finely chopped (for garnish)
Optional: Grated Parmesan cheese
Instructions
Place the baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil and cook the potatoes for about 15 to 20 minutes, or until they are fork-tender but not falling apart. Drain the potatoes and let them sit in the colander for 5 minutes to steam dry. This drying step is crucial for achieving maximum crispiness on the griddle. While the potatoes dry, preheat your Blackstone Griddle to medium-high heat.
Apply a thin layer of olive oil to the griddle surface. Place the boiled potatoes onto the hot griddle, leaving a few inches of space between each one. Use a heavy grill press, a potato masher, or the bottom of a sturdy glass to firmly press down on each potato until it is about 1/2 inch thick. Melt the butter and mix it with the garlic powder, onion powder, paprika, salt, and pepper. Drizzle this mixture over the smashed potatoes. Let them sear undisturbed for 5 to 7 minutes until the bottom is deeply golden and crispy. Flip each potato carefully using a flat spatula and cook for another 5 minutes on the other side.
Once both sides are exceptionally crispy and the edges are starting to brown, remove the potatoes from the Blackstone. Transfer them to a serving platter immediately. Sprinkle with freshly grated Parmesan cheese if desired and garnish with chopped parsley. Serve them hot alongside your favorite dipping sauce, such as a spicy aioli or cool sour cream.
