Blackstone Smash Potatoes
Buttery, cheesy, and delicious Blackstone Smash Potatoes are the tastiest side dish for grilling season! This easy potato dish is perfect alongside burgers, grilled fish, grilled chicken, or steaks!
We love our Blackstone griddle and while we typically do a lot of burgers, steaks, Blackstone Chicken Stir Fry, and Smash Burger Tacos, I love cooking veggies and breakfast on it, too! These Blackstone Smash Potatoes are my newest favorite thing to cook on my outdoor griddle, and they really are the perfect summer side dish.
These potatoes are truly perfection. They're tossed in a Parmesan butter combination which gives them a ton of flavor and gets them crispy around the edges. I'm not kidding when I say my family fights over these every time I make them!
Why You'll Love This Recipe
- Outdoor Cooking - I love recipes on the Blackstone because I love cooking outside and this Blackstone Smashed Potatoes recipe is no different!
- Fan Favorite - these smash potatoes will be loved by everyone! It is such a fun potato recipe and really easy to modify for more or less people.
- Only Five Ingredients - you don't need a ton of ingredients to make these yummy potatoes!
Ingredients
Yellow Potatoes - I use yellow Yukon baby potatoes for this recipe. You could use red potatoes or any type of small potatoes.
Butter - the potatoes are tossed in melted butter which gives them a delicious rich flavor and gets them nice and crispy on the griddle.
Garlic Powder - this adds a light garlic flavor to the smashed potatoes.
Parmesan Cheese - shredded, shaved, or grated Parmesan cheese all work.
Chives - these are technically optional but I think they are so perfect on these potatoes.
Please refer to the recipe card for the complete list of ingredients.
Variations
Pesto Potatoes - give the potatoes a brush of pesto after you've smashed them into the Blackstone for a fun pesto flavor.
Chimichurri Potatoes - you can also toss them or brush them with chimichurri sauce. Check out my Chimichurri Steak and Veggie Bowls for my favorite chimichurri recipe.
Make them Loaded - top them with some blue cheese, sour cream, and bacon bits for loaded smashed potatoes.
Add Fresh Herbs - you could add some fresh chopped rosemary, fresh basil, fresh parsley, or thyme.
Different Oil - I use olive oil but you can use a different kind like avocado oil, canola oil, or vegetable oil.
Fresh Garlic - I used garlic powder, but you could use 2-3 cloves of fresh minced garlic.
Step by Step Instructions
Photo 1. Bring a large pot of water to boiling. Add the potatoes and boil until tender, about 15-20 minutes. You should be able to easily poke them with a fork. Drain the cooked potatoes and let cool for 10 minutes.
Photo 2. In a small bowl, whisk together the butter, garlic powder, salt, and Parmesan cheese.
Photo 3. Toss the potatoes with the butter/Parmesan mixture.
Photo 4. Preheat the Blackstone over medium-high heat for about 5 minutes, until very hot. Drizzle olive oil over griddle and then add the potatoes. Using a burger press or the back of a glass cup, smash the potatoes flat. If they stick, use a spatula to scrape them off. Let them cook 4-5 minutes, until golden brown and crispy edges.
Photo 5. Flip, brush with additional butter/Parmesan cheese mixture, and cook another 4-5 minutes.
Photo 6. Serve sprinkled with chives and a ranch or blue cheese dressing to dip.
Expert Tips
Leftovers - store leftovers in an airtight container in the refrigerator for 2-3 days. I like to reheat under the broiler but you could also reheat in the microwave.
Serving Suggestions - these smashed potatoes on the Blackstone are perfect with any grilled meat like Grilled Italian Chicken, Grilled Shawarma Chicken, and Smoked Brisket.
Don't Overcook the Potatoes - you don't want the potatoes mushy, so only cook them until tender, about 15-20 minutes.
Burger Press - a burger press works really well to smash the potatoes but if you don't have one, you can use.
Recipe FAQs
Smashed potatoes are potatoes that have been boiled and then are smashed thin and cooked on a stovetop, griddle, or in the oven.
The likely problem is that your griddle is not hot enough. Be sure to get it really hot over medium-high heat and drizzle with oil before adding the potatoes.
I like using yellow Yukon gold potatoes because they are creamy in the center but still get crispy on the edges. Be sure to use potatoes that are no bigger than 2-inches in diameter.
Other Summer Side Dishes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Blackstone Smash Potatoes
Ingredients
- 2 lbs baby potatoes red or yellow work
- ½ cup unsalted butter
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 1 cup grated Parmesan cheese
- 2-3 tablespoon olive oil
Instructions
- Bring a large pot of water to boil.
- Add the potatoes once boiling and cook for 15-20 minutes, until tender.
- Drain and let cool for a few minutes.
- In a small bowl, melt the butter.
- Stir in the garlic powder, salt, and Parmesan cheese.
- Toss the butter mixture with the potatoes.
- Heat the Blackstone to medium-high heat for 5 minutes to get it hot.
- Drizzle with olive oil. Next, add the potatoes to the grill and smash using a burger press or the bottom of a glass cup. There will be extra butter left in the bowl - save it for later.
- Cook the potatoes on the griddle for 4-5 minutes, until the bottoms are golden brown and the edges are crispy.
- Flip, brush each potato with additional Parmesan butter, and cook another 4-5 minutes. You can sprinkle each one with more Parmesan cheese if needed.
- Using a spatula, remove the smashed potatoes from the grill and transfer to serving platter.
- Sprinkle with chives. Serve and enjoy!
