Description
Indulge in crispy, golden smashed potatoes tossed with buttery richness, fragrant garlic, and fresh herbs—perfect for a comforting side or a crowd‑pleasing main. This Blackstone Smashed Potatoes recipe brings restaurant‑quality flavor to your kitchen in minutes.
Ingredients
Scale
- 2 pounds baby potatoes
- 2 Tablespoons butter
- 3 Tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- Fresh parsley or chives for garnish
Instructions
- Preheat a skillet or griddle over medium‑high heat.
- Wash and halve baby potatoes, then boil until tender, about 10‑12 minutes; drain and let cool.
- Pat potatoes dry and place on the hot surface; smash each with a spatula to flatten.
- Cook 3‑4 minutes per side until crispy and golden.
- Transfer to a bowl, drizzle with olive oil, add butter, garlic powder, and sea salt; toss to coat.
- Garnish with chopped parsley or chives and serve hot.
Notes
For extra crispiness, ensure potatoes are completely dry before smashing. You can swap butter for olive oil for a dairy‑free version. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet to regain crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: B
- Method: Skillet
- Cuisine: American
Keywords: potatoes, smashed, side dish