Blackstone Garlic-Parmesan Smashed Potatoes
Serves 4 servings
Prep: 20 minutes • Cook: 40 minutes
Tender baby potatoes smashed and crisped on the Blackstone until golden outside and creamy inside, then finished with garlic, herbs, and savory Parmesan. Using just enough olive oil and butter to create those crispy edges keeps this satisfying side lighter than traditional fried potatoes without sacrificing flavor.
Ingredients
- 1 1/2 lbs baby Yukon Gold or baby potatoes
- 1 1/2 tablespoons avocado or olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon smoked paprika
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Place the potatoes in a large pot, cover with cold water, and boil for 15 to 20 minutes, until fork-tender but not falling apart. Drain thoroughly and allow them to cool and dry for about 10 minutes.
- Gently smash each potato with the bottom of a glass or measuring cup until about 1/2 inch thick, keeping the potatoes mostly intact.
- Preheat the Blackstone griddle to medium-high heat, about 375°F to 400°F. Add the oil and arrange the potatoes in a single layer with a little space between them.
- Season with salt, black pepper, Italian seasoning, and smoked paprika. Cook without moving for 4 to 5 minutes, then carefully flip and cook another 3 to 4 minutes, until both sides are deeply golden and crisp.
- Reduce the heat to medium-low, add the butter and garlic, and spoon or brush the garlic butter over the potatoes for about 1 minute, until fragrant.
- Sprinkle the Parmesan over the potatoes and some of the exposed griddle. Cook for 1 to 2 minutes, until the cheese melts and develops crispy golden edges, then press or toss the crispy Parmesan onto the potatoes.
- Transfer to a serving platter, sprinkle with fresh parsley, and serve immediately.
Notes & Tips
- Baby Yukon Gold potatoes work especially well because their creamy centers contrast nicely with the crispy exterior.
- Allow the boiled potatoes to dry thoroughly and do not smash them thinner than about 1/2 inch; both help create crisp edges while keeping the centers creamy.
- Leave a little space between the potatoes and resist moving them during the initial sear so they develop a deep golden crust.
- Add the garlic near the end to prevent burning, and allow some of the Parmesan to contact the griddle directly for extra crispy cheese pieces.
- A large cast-iron skillet can be used instead of the Blackstone. For extra flavor, serve with a little Greek yogurt mixed with lemon juice and fresh herbs.
Nutrition:
230 cal • 6g protein • 9g fat • 34g carbs