Description
These Blackstone loaded smashed potatoes are crispy on the outside, fluffy inside, and topped with melty cheese, crispy bacon, and green onions. Cooked on a flat top griddle, they’re perfect as a side dish, snack, or even a fun appetizer for your next cookout.
Ingredients
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1 1/2 pounds baby potatoes (red or gold)
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2 tablespoons olive oil
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Salt and black pepper, to taste
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1 teaspoon garlic powder
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1 cup shredded cheddar cheese
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4 slices bacon, cooked and crumbled
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2 tablespoons butter, melted
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2 green onions, thinly sliced
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Sour cream, for serving (optional)
Instructions
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Boil the potatoes: Place baby potatoes in a pot of salted water. Boil for 15–20 minutes or until fork-tender. Drain and let cool slightly.
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Preheat the Blackstone griddle to medium heat.
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Smash the potatoes: Place potatoes on the hot griddle and gently smash each one with a spatula to flatten. Don’t press too hard—you want them cracked and slightly flattened, not mashed.
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Season and crisp: Drizzle olive oil and melted butter over the smashed potatoes. Sprinkle with salt, pepper, and garlic powder. Let cook for 4–5 minutes per side, or until golden brown and crispy.
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Load it up: Sprinkle shredded cheese and crumbled bacon over the top. Close the lid (or tent with foil) to help the cheese melt.
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Garnish and serve: Remove from the griddle and top with green onions. Serve hot with sour cream on the side if desired.
Notes
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Try smoked gouda or pepper jack instead of cheddar for a flavor twist.
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You can make the potatoes ahead of time and just crisp them on the griddle when ready.
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Don’t overcrowd the griddle—give each potato space to crisp properly.