Buttery, cheesy, and delicious Blackstone Smash Potatoes are the perfect side for grilling season. This easy potato dish pairs beautifully with burgers, grilled fish, chicken, or steaks.
We love cooking on our Blackstone griddle. While burgers and steaks are staples, vegetables and breakfast dishes shine on the griddle too. These Blackstone Smash Potatoes have become a favorite — crisp at the edges, tender inside, and tossed in a savory Parmesan-butter mixture that keeps everyone coming back for more.
Why You’ll Love This Recipe
- Outdoor Cooking – Ideal for the Blackstone griddle and summer cookouts.
- Fan Favorite – A crowd-pleasing side that’s easy to scale up or down.
- Only Five Main Ingredients – Simple, flavorful, and quick to prepare.
Ingredients
Baby potatoes – Yukon Golds work great; red or other small potatoes are fine too.
Unsalted butter – Melted and mixed with seasonings for richness and crisping.
Garlic powder – For a mild garlic flavor (fresh garlic can be used instead).
Parmesan cheese – Grated, shaved, or shredded for savory, golden edges.
Chives – Optional but recommended for a fresh finish.
Olive oil – For the griddle surface; substitute avocado or vegetable oil if preferred.
Refer to the recipe card below for exact amounts and full details.
Variations
Pesto potatoes – Brush with pesto after smashing for a bright flavor.
Chimichurri potatoes – Toss or brush with chimichurri for a herb-forward twist.
Loaded – Top with sour cream, bacon bits, or blue cheese for a loaded version.
Fresh herbs – Sprinkle chopped rosemary, basil, parsley, or thyme.
Use fresh garlic – Replace garlic powder with 2–3 minced cloves if you prefer.
Step by Step Instructions
1. Bring a large pot of water to a boil. Add the potatoes and cook until fork-tender, about 15–20 minutes. Drain and let cool for a few minutes.
2. In a small bowl, melt the butter and stir in garlic powder, salt, and Parmesan.
3. Toss the potatoes with the butter-Parmesan mixture so they’re evenly coated.
4. Preheat the Blackstone to medium-high for about 5 minutes so it’s very hot. Drizzle olive oil over the surface.
5. Arrange the potatoes on the griddle. Use a burger press or the bottom of a glass to smash each potato flat. If they stick, loosen with a spatula. Cook 4–5 minutes until the bottoms are golden and edges crisp.
6. Flip the potatoes, brush with any reserved butter-Parmesan mixture, and cook another 4–5 minutes. Add extra Parmesan if desired.
7. Transfer to a platter, sprinkle with chopped chives, and serve with ranch or blue cheese for dipping if you like.
Expert Tips
Don’t overcook – Boil until just tender (15–20 minutes) so the potatoes hold together when smashed.
Get the griddle hot – Crisp edges depend on a very hot cooking surface and enough oil.
Reheating – Store leftovers in an airtight container for 2–3 days. Reheat under the broiler or on the griddle to restore crispness.
Smashing tool – A burger press works well, but a heavy-bottomed glass or spatula can do the job.
Recipe FAQs
Smashed potatoes are boiled small potatoes that are pressed flat and then cooked until crisp on a griddle, stovetop, or in the oven.
If they aren’t crispy, the griddle likely wasn’t hot enough. Preheat thoroughly and use enough oil to promote browning.
Yukon Gold (yellow) or small red potatoes are ideal because they stay creamy inside while crisping on the edges. Use potatoes no larger than about 2 inches in diameter.
Other Summer Side Dishes to Consider
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Cucumber Sweet Pepper Salad
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Tuna Pasta Salad
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Italian Chopped Salad
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Parmesan Grilled Zucchini
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Blackstone Smash Potatoes
Ingredients
- 2 lbs baby potatoes (red or yellow)
- 1/2 cup unsalted butter
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1 cup grated Parmesan cheese
- 2–3 tbsp olive oil
Instructions
- Bring a large pot of water to a boil.
- Add the potatoes and cook 15–20 minutes until tender.
- Drain and let cool briefly.
- Melt the butter in a small bowl.
- Stir in garlic powder, salt, and Parmesan.
- Toss the potatoes with the butter-Parmesan mixture.
- Heat the Blackstone to medium-high for 5 minutes.
- Drizzle oil on the griddle, add potatoes, and smash each one flat using a press or glass. Cook 4–5 minutes until golden and crisp.
- Flip, brush with reserved butter-Parmesan, and cook another 4–5 minutes. Add extra Parmesan if desired.
- Remove with a spatula, transfer to a platter, sprinkle with chives, and serve.
Notes
Don’t overcook: Boil only until tender so potatoes hold their shape when smashed.
Smashing tool: A burger press is handy, but a heavy glass or spatula works too.