Blackstone Smashed Potatoes

smashed potatoes with parmesan cheese and sliced green onions

These Blackstone smashed potatoes get parboiled until tender, then smashed right on the griddle with a crispy cheese crust of parmesan and mozzarella. Finished with bacon and green onion, they're the side dish that steals the spotlight from whatever else is on the griddle.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Keyword: Blackstone smashed potatoes, griddle smashed potatoes, smashed potatoes on Blackstone, smashed potatoes on griddle

Servings: people

Calories: 368kcal

Author: Neal Williams

Ingredients

24 oz bag baby gold potatoes
Salt for the boiling water
6 slices bacon
1½ cups shredded parmesan cheese about 1-2 tablespoons per potato
1½ cups shredded mozzarella cheese about 1-2 tablespoons per potato
Shake That all-purpose seasoning or substitute salt and pepper
sliced green onions for garnish
sour cream for serving (optional)

Instructions

Preheat the griddle to medium-low (around 425°F).
Add potatoes to a pot of generously salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
While the potatoes are boiling, cook bacon on the griddle until crispy. Transfer to paper towels to drain, then chop into small pieces. Leave the bacon grease on the griddle.
Place the parboiled potatoes onto the griddle in the bacon grease. Gently smash each one with a flat spatula or burger press. Press down with light, even pressure until the potatoes "smash". They will probably fall apart, and that's okay. Let the smashed potatoes cook undisturbed for 4-5 minutes to develop a good char on the bottom.
When the potatoes are almost done cooking on the first side, add a small mound of shredded parmesan directly onto the griddle surface in front of each potato. Then top the parmesan with a small mound of shredded mozzarella and a sprinkle of chopped bacon.
Season the potatoes with Shake That seasoning or salt and pepper. Once charred, slide each potato onto a cheese mound to crisp underneath. When the cheese has crisped up a bit, flip the potatoes to cook and crisp up on the 2nd side, about another 3-4 minutes. *Be sure to add the potatoes to the cheese mounds before the cheese crisps up, while it's still melty. This will help hold the potatoes together.
When the potatoes are done to your liking, transfer to a serving platter. Top each potato with sliced green onion and/or sour cream. Serve immediately.

Notes

Cheddar cheese can be substituted for parmesan or mozzarella if that's what you have on hand.

Nutrition