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Key Ingredients & Substitutions
Baby Gold Potatoes: These potatoes are perfect for smashing due to their creamy texture. If they aren’t available, you can use small Yukon Gold or even red potatoes for a different flavor but similar outcome.
Olive Oil: Olive oil adds a lovely richness to the potatoes. If you’re looking for alternatives, avocado oil works well too and has a higher smoke point for cooking at high heat.
Garlic and Onion Powder: These spices enhance the flavor significantly. If you prefer fresh, you can substitute with minced garlic and finely chopped onions, but you might need to adjust the cooking time a bit.
Chives: Chives add a fresh touch at the end. If you don’t have them, green onions or even parsley can serve as a decent substitute. You’ll still get that fresh herb boost.
How Do You Smash Potatoes Without Creating a Mess?
Smashing potatoes can seem tricky, but it’s quite simple! Here’s how to do it without losing too much potato goodness:
- Let the potatoes cool after boiling. This prevents burns and makes them easier to handle.
- Use parchment paper on the baking sheet. This helps keep the mess down and makes for easy cleanup later!
- Use the flat side of a spatula or bottom of a glass to gently press down on the potatoes. You want them flat but not completely squished.
Taking care during the smashing will help keep the potatoes intact and give you that perfect crust when they hit the griddle!
Easy Blackstone Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby gold potatoes
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons fresh chives, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30-35 minutes in total. You’ll spend around 15-20 minutes boiling the potatoes, then a little time smashing and seasoning them, and finally about 10-15 minutes grilling them on the Blackstone. Easy and fun!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by adding the baby gold potatoes to a large pot and covering them with water. Turn on the heat and bring the water to a boil. Let the potatoes cook for about 15-20 minutes, or until they are tender enough to be easily pierced with a fork. Once cooked, drain the water and let the potatoes cool for a few minutes.
2. Preheat the Blackstone:
While the potatoes are cooling, it’s time to get your Blackstone griddle ready. Turn the heat on to medium-high and allow it to preheat while you prepare the potatoes.
3. Smash the Potatoes:
Once the potatoes are cool enough to handle but still warm, place them onto a baking sheet lined with parchment paper. Using something flat like a large spatula or the bottom of a glass, gently press down on each potato to smash them. They should be flattened but stay intact.
4. Season the Potatoes:
In a small bowl, mix together the olive oil, garlic powder, onion powder, salt, and pepper. Brush this tasty mixture over the smashed potatoes on both sides, making sure they’re nice and coated.
5. Cook on the Griddle:
Carefully transfer the smashed potatoes to the hot Blackstone. Cook them for about 5-7 minutes on each side, or until they are golden brown and crispy. Keep an eye on them to prevent burning!
6. Garnish and Serve:
Once the potatoes are cooked to perfection, take them off the griddle. Sprinkle the chopped chives on top for a fresh touch. Serve these delicious crispy smashed potatoes warm as a delightful side dish, and enjoy every bite!
Can I Use Other Types of Potatoes?
Absolutely! While baby gold potatoes provide a lovely buttery flavor, you can use other varieties like red or fingerling potatoes. Just be mindful that cooking times may vary slightly, so always check for tenderness before smashing!
What If I Don’t Have a Blackstone Griddle?
No worries! You can cook these smashed potatoes in a skillet or on a grill. If using a skillet, preheat it over medium-high heat and add a bit more oil to prevent sticking. Just keep an eye on them to ensure they fry up crispy!
Can I Prepare These Potatoes Ahead of Time?
Yes, you can! Boil and smash the potatoes a day in advance. Store them in the fridge on a baking sheet covered with plastic wrap or foil. When you’re ready to cook, simply brush with the seasoning and place them on the griddle.
How Should I Store Leftovers?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over medium heat with a little oil until crispy again, or pop them in the oven at 375°F (190°C) for about 10-15 minutes.
