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Crispy Blackstone Griddle Smashed Potatoes Easy Garlic Herb Butter Recipe

Blackstone griddle smashed potatoes - featured image
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These crispy smashed potatoes cooked on a Blackstone griddle feature golden crunchy edges and a soft, fluffy interior, enhanced with a rich garlic herb butter. Perfect as a flavorful and easy side dish for any occasion.

Ingredients

Scale
  • 1.5 pounds small Yukon Gold potatoes
  • 4 tablespoons unsalted butter, softened
  • 3 cloves fresh garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Place the Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender but not falling apart, about 15-20 minutes. Drain and let them cool slightly.
  2. While potatoes cook, combine softened butter, minced garlic, chopped parsley, chives, salt, and pepper in a small bowl. Mix well. Add lemon juice if using. Set aside.
  3. Preheat your Blackstone griddle to medium-high heat (around 375°F). Brush the surface with olive oil to prevent sticking and promote crispiness.
  4. Carefully transfer the boiled potatoes onto the griddle, leaving space between each. Using a potato masher or heavy spatula, gently press down on each potato until about 1/2 inch thick, keeping them in one piece.
  5. Let the smashed potatoes cook undisturbed for 5-7 minutes until golden-brown edges form. Flip each potato carefully and cook the other side for another 5 minutes.
  6. Spoon generous dollops of the garlic herb butter over each potato. Let it melt and soak in for a minute or two while the potatoes finish cooking.
  7. Taste and adjust seasoning if needed. Serve immediately while hot and crispy.

Notes

Do not overboil potatoes; they should be tender but firm enough to hold shape when smashed. Use a light coating of olive oil on the griddle to prevent sticking. Cook potatoes undisturbed on each side to develop a crispy crust. For dairy-free, substitute butter with plant-based spread and use garlic-infused olive oil. If no griddle is available, a cast iron skillet or oven roasting at 425°F for 25-30 minutes can be used.

Nutrition

Keywords: smashed potatoes, Blackstone griddle, garlic herb butter, crispy potatoes, easy side dish, Yukon Gold potatoes

Find it online: https://cheerycrisp.com/crispy-blackstone-griddle-smashed-potatoes-easy-garlic-herb-butter-recipe/