Making Blackstone smashed potatoes is a delicious way to achieve a fast cooking, savory side with a perfectly golden crispy crust.
Servings: 4 servings
Ingredients
- 1 lb yellow baby potatoes
- 2 tbsp butter salted
- 2 tbsp olive oil extra virgin
- 2 tbsp parsley chopped
- 1/4 cup grated parmesan cheese
- 2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
Instructions
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Fill a medium-sized pot with water. Add the potatoes and 1 teaspoon of salt, then bring it to a boil.
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Boil the potatoes for 10 minutes or until tender enough for a fork to easily pierce them. Drain the potatoes and place into a large bowl to cool for 30 minutes.
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Oil the Blackstone with vegetable oil or cooking spray and preheat to medium-high heat.
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Drizzle the olive oil and butter on top of the potatoes then toss to coat.
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Place the potatoes onto the griddle, leaving at least 3 inches of space between each one.
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Use the bottom of a mason jar, measuring cup, or spatula to smash the potatoes to about ¼” thickness.
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Sprinkle the potatoes with lightly remaining salt, pepper, and garlic powder. Continue cooking until the bottom of the potatoes are golden brown, about 5 minutes.
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Flip the potatoes and continue cooking until the other side is golden brown, about 3 additional minutes.
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When done, the potatoes will be tender and browned. Top with parmesan and parsley. Serve warm.
Nutrition
Calories: 214kcal | Carbohydrates: 19g | Protein: 3.9g | Fat: 14g | Saturated Fat: 5.5g | Cholesterol: 21mg | Sodium: 1138mg | Potassium: 483mg | Fiber: 3.1g | Sugar: 1g | Calcium: 68mg | Iron: 1.2mg
