Ingredients
Scale
- 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.
- Cook Time: 35 minutes