Blackstone Smashed Potatoes (Cheese & Bacon)

Imagine the humble potato, transformed. Crispy on the outside, fluffy and tender on the inside, infused with the savory richness of bacon and the gooey indulgence of melted cheese. And all of it, born from the magic of a searing-hot Blackstone griddle. This isn’t just a side dish; it’s an experience, a textural masterpiece that will have everyone clamoring for more. The Blackstone griddle, with its consistent high heat and expansive cooking surface, is the perfect stage for creating these culinary gems, allowing each potato to achieve its ultimate crispy potential. Get ready to elevate your potato game to legendary status.

Ingredients: The Powerhouse Trio and Their Companions

The core of this dish lies in three star ingredients, brilliantly supported by seasonings and fats that enhance their natural deliciousness. Quality is key here; fresh, firm potatoes, good quality bacon, and cheese that melts beautifully will make all the difference.

For the Blackstone Smashed Potatoes:

2 lbs small potatoes (baby red, Yukon Gold, or new potatoes): These smaller varieties are perfect as they cook quickly, smash easily, and offer a great skin-to-flesh ratio, maximizing crispiness.
6-8 slices thick-cut bacon, diced: Thick-cut bacon provides more texture and flavor, and its rendered fat will be crucial for cooking the potatoes.
½ cup shredded cheddar cheese (or a blend like Colby Jack or Monterey Jack): Good melting cheese is essential for that gooey, irresistible topping.

2 tablespoons olive oil (or bacon fat reserved from cooking): While bacon fat is ideal for ultimate flavor, olive oil is a great alternative or supplement.
1 teaspoon garlic powder: Adds a foundational savory note that complements potatoes and bacon beautifully.
½ teaspoon onion powder: Enhances the savory depth.

½ teaspoon smoked paprika: Contributes a lovely smoky flavor and a hint of color.
Salt and freshly ground black pepper, to taste: Essential for seasoning and balancing flavors.
Optional garnishes:
- 2 tablespoons fresh chives, chopped: Adds a fresh, oniony bite and vibrant color.
- Sour cream or Greek yogurt: A classic creamy accompaniment.

Why these specific ingredients?

Small Potatoes: Their size means quicker boiling and easier smashing. Red or Yukon Golds have thin skins that crisp up wonderfully.
Thick-Cut Bacon: The flavor is richer, and the fat rendered is significant, providing an excellent cooking medium for the potatoes. Dicing ensures even cooking and distribution of crispy bits.

Shredded Cheddar (or blend): Cheddar is a classic, but blends like Colby Jack or Monterey Jack melt even more smoothly and offer a milder flavor profile. Pre-shredded works, but freshly grated melts best.
Olive Oil/Bacon Fat: The fat is crucial for crisping the potatoes. Bacon fat adds an unparalleled depth of flavor.
Garlic Powder, Onion Powder, Smoked Paprika: This trio provides a robust, savory, and subtly smoky seasoning base that pairs perfectly with the other ingredients.

How to Make Blackstone Smashed Potatoes: The Griddle Grandeur

The beauty of this recipe lies in its multi-stage approach, leveraging the Blackstone’s capabilities to create layers of flavor and texture.

Step-by-Step Guide:

Boil the Potatoes (The Soft Start):
- Wash the small potatoes thoroughly. There’s no need to peel them; the skin crisps up beautifully and adds flavor.
- Place the potatoes in a large pot and cover them with cold water by about an inch.
- Add a generous pinch of salt to the water (like cooking pasta – it seasons the potatoes from the inside out).
- Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender but not falling apart, about 15-20 minutes depending on their size. You want them just soft enough to smash easily.
- Drain the potatoes thoroughly in a colander. Allow them to steam dry for a few minutes in the colander to remove excess moisture. This is crucial for crispiness.
Crisp the Bacon (The Flavor Foundation):
- While the potatoes are boiling, preheat your Blackstone griddle to medium-high heat.
- Spread the diced thick-cut bacon evenly over a section of the griddle.
- Cook, stirring occasionally, until the bacon is crispy and golden brown. This usually takes about 8-12 minutes.
- Once crispy, use a slotted spatula to remove the bacon bits from the griddle and transfer them to a plate lined with paper towels to drain.
- Important: Keep the rendered bacon fat on the griddle! This is liquid gold for your potatoes. If you have less than 2 tablespoons, add olive oil to make up the difference.
Smash and Season (The Crispy Blueprint):
- Carefully transfer the drained, par-cooked potatoes to the hot griddle, placing them directly into the rendered bacon fat.
- Using a flat spatula, a potato masher, or the bottom of a sturdy glass/mug, gently but firmly smash each potato until it’s about ½ to ¾ inch thick. Don’t smash them completely flat; you want to maintain some texture and surface area for crisping.
- Sprinkle the smashed potatoes generously with garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper.
- If using additional olive oil, drizzle it over the potatoes now.

Griddle and Crisp (The Golden Transformation):
- Increase the griddle heat to medium-high. Let the potatoes cook undisturbed for 5-7 minutes on one side, allowing them to develop a beautiful golden-brown crust. Avoid moving them too early, or you won’t get that deep crisp.
- Using your spatula, carefully flip each smashed potato. They should be deeply golden and crispy on the first side.
- Continue to cook on the second side for another 5-7 minutes, until equally golden and crispy. You may need to adjust the heat slightly to prevent burning while ensuring crispiness.
Cheese and Bacon Finishing (The Melty Marvel):
- Once the potatoes are gloriously crispy on both sides, sprinkle the shredded cheese evenly over the top of each smashed potato.
- Immediately scatter the crispy bacon bits over the cheese.
- If your Blackstone has a lid or you have a dome, cover the potatoes for 1-2 minutes to help the cheese melt quickly and evenly. Alternatively, you can create a small steam dome by pouring a tiny splash of water (about a tablespoon) near the edge of the potato section and immediately covering it with a metal dome or bowl.
- Once the cheese is melted and gooey, remove the potatoes from the griddle.

Serve and Garnish:
- Transfer the Blackstone Smashed Potatoes to a serving platter.
- Garnish with fresh chopped chives, if desired.
- Serve hot with a side of sour cream or Greek yogurt for dipping.

You Must Know: Mastering the Blackstone Smashed Potato

Achieving potato perfection on the griddle involves a few key principles.

Don’t Skip the Boil: Par-boiling ensures the potatoes are tender inside before hitting the griddle, allowing them to crisp up beautifully without becoming raw or hard.
Dry Potatoes are Crispy Potatoes: After boiling, let the potatoes steam dry for a few minutes. Excess moisture will steam the potatoes on the griddle instead of crisping them.
The Smash Technique: A gentle but firm smash is what you’re after. You want a flat surface for crisping but enough thickness to retain a fluffy interior. Don’t obliterate them into a pancake!

Hot Griddle is Essential: The Blackstone needs to be hot enough to create that initial sizzle and sear. If it’s not hot enough, the potatoes will just absorb oil and become greasy rather than crispy.
Don’t Crowd the Griddle: Give each potato space. If you overcrowd the griddle, the potatoes will release moisture and steam, preventing them from crisping. Cook in batches if necessary.
Leave Them Alone: Resist the urge to constantly move or flip the potatoes. They need time to develop that crust. Once you place them down, give them 5-7 minutes before checking or flipping.

Bacon Fat is Flavor Gold: Utilize the rendered bacon fat. It’s the secret ingredient that infuses the potatoes with incredible savory depth.
Season Generously: Potatoes love salt and seasoning. Don’t be shy with the garlic powder, onion powder, smoked paprika, and especially salt and pepper.
Melting the Cheese: A griddle lid or a metal dome is ideal for melting the cheese efficiently without overcooking the potatoes. If you don’t have one, the ambient heat of the griddle will eventually melt it, but it might take a bit longer.

Flavor Variations: Beyond the Bacon & Cheese Classic

While the bacon and cheese combination is a crowd-pleaser, these smashed potatoes are a fantastic canvas for culinary creativity.

Ranch Seasoning: Replace the garlic/onion/paprika with 1-2 tablespoons of your favorite dry ranch seasoning mix for a tangy, herbaceous kick.

Spicy Kick: Add a pinch of cayenne pepper or a drizzle of hot sauce to the potatoes before smashing, or sprinkle on some finely diced jalapeños with the cheese.
Herbaceous Garden: Incorporate fresh rosemary or thyme with the olive oil before cooking, or sprinkle fresh dill over the finished potatoes.
Mediterranean Flair: Omit bacon. Toss smashed potatoes with olive oil, oregano, lemon zest, and serve with crumbled feta cheese and Kalamata olives.

Loaded Baked Potato Style: Beyond bacon and cheese, add a dollop of sour cream, more chives, and perhaps some cooked green onions or even a tiny sprinkle of chili powder.
BBQ Pulled Pork: Top with shredded BBQ pulled pork and a smoky cheese for a hearty meal.
Taco Fusion: Use a taco seasoning blend, top with Monterey Jack cheese, cooked ground beef or seasoned black beans, and a dollop of salsa and guacamole.

Smoked Gouda & Caramelized Onions: Swap cheddar for smoked Gouda and top with deeply caramelized onions for a sophisticated flavor profile.

Make It A Meal: Completing the Plate

Blackstone Smashed Potatoes are versatile enough to serve as a stellar side, a hearty appetizer, or even the star of a casual meal.

Grill Master’s Dream: The ultimate accompaniment to grilled steaks, burgers, chicken, or hot dogs right off the Blackstone.
Breakfast/Brunch Side: A fantastic, more substantial alternative to hash browns or home fries alongside eggs, sausage, and pancakes.
Appetizer Platter: Serve them warm as a delightful finger food at parties, perhaps with various dipping sauces.

Hearty Vegetarian Option: Omit bacon and use olive oil for cooking. Top with a blend of roasted vegetables, feta, and fresh herbs.
Game Day Grub: A perfect, easy-to-eat snack for watching sports, especially when paired with other griddle favorites like sliders or wings.
Picnic Power-Up: While best served hot, they can be a surprisingly good addition to a picnic spread, offering texture and flavor that stands out.

Pro Tips for Perfection

Prep Ahead: You can boil the potatoes hours in advance and keep them in the fridge. Bring them to room temperature before smashing and griddling for best results.
Test Potato Doneness: Poke a potato with a fork to check for tenderness. It should slide in easily but not be mushy.
Clean Your Griddle: A clean griddle surface ensures even heating and prevents sticking. Scrape and oil your Blackstone before and after use.

Don’t Over-Season: While potatoes love seasoning, remember that bacon is already salty. Taste and adjust.
Use a Heavy Spatula: A sturdy, flat-bottomed metal spatula is your best friend for smashing and flipping on the Blackstone.
Hot Spots: Learn your Blackstone’s hot spots. Some areas might cook faster than others. Rotate or move potatoes as needed for even crisping.
Double Batch: These disappear quickly! Consider making a double batch, especially for a crowd.

Recipe FAQs: Your Questions Answered

Q: Can I use large potatoes instead of small ones?
A: You can, but you’ll need to cut them into smaller, uniform pieces before boiling to ensure they cook evenly and can be easily smashed. They might not get quite as crispy as the small ones.

Q: What if I don’t have a Blackstone griddle?
A: You can still make this! Use a large cast-iron skillet or a heavy-bottomed frying pan over medium-high heat on your stovetop. You may need to cook in smaller batches to avoid overcrowding.

Q: Can I skip the bacon?
A: Absolutely! For a vegetarian version, simply omit the bacon and use olive oil (or another cooking fat like avocado oil) for cooking the potatoes. You might want to add a pinch more smoked paprika for depth.

Q: How do I store and reheat leftovers?
A: Store any leftover smashed potatoes in an airtight container in the refrigerator for up to 3-4 days. For reheating, the best method is to reheat them on the Blackstone griddle or in a hot oven (around 375°F/190°C) until crispy again. Microwaving will make them soft.

Q: My potatoes aren’t getting crispy. What am I doing wrong?
A: Common culprits include: not drying the potatoes enough after boiling, overcrowding the griddle, not using enough fat, or not cooking them long enough over sufficiently high heat. Ensure your griddle is hot, give them space, and be patient!

Q: Can I add other vegetables?
A: While these are focused on potatoes, bacon, and cheese, you could certainly sauté some finely diced bell peppers or onions on the griddle alongside the potatoes during the last few minutes for an added vegetable boost.