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Griddle Smashed Potatoes

Crispy griddle smashed potatoes with ultra-crispy flattened rounds and a golden crust. Boiled baby potatoes are pressed on a hot griddle, then loaded with cheddar, bacon, sour cream, and chives.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 2 lb baby potatoes
olive oil
  • 4 tbsp olive oil
butter
  • 3 tbsp butter
garlic
  • 4 clove garlic
salt and pepper
  • 1 salt and pepper to taste
shredded cheddar cheese
  • 1 cup shredded cheddar cheese
bacon
  • 0.5 cup bacon, cooked and crumbled
sour cream
  • 0.25 cup sour cream
chives
  • 2 tbsp chives, chopped

Equipment

  • 1 cast iron skillet

Method
 

Boil and prep the potatoes
  1. Boil baby potatoes until tender, about 15-20 minutes, until a knife slides in easily. Visual cue: the outsides should yield but not fall apart.
  2. Drain the potatoes and cool slightly so they can be smashed without steaming off the crust. Visual cue: they should feel warm but manageable.
Griddle smash and crisp
  1. Heat a cast iron skillet to medium-high, then add olive oil and butter. Visual cue: the butter should melt and shimmer.
  2. Place potatoes on the hot griddle and smash completely flat with a heavy spatula. Visual cue: you want wide, even rounds with thick edges.
  3. Add minced garlic around the potatoes and cook 6-7 minutes, until a crispy golden crust forms. Visual cue: browned, crisp edges should be visible on the bottoms.
  4. Flip the potatoes and cook another 5-6 minutes until both sides are crispy. Visual cue: the second side should match the first with deep golden browning.
Load and serve
  1. Season the crispy smashed potatoes with salt and pepper to taste. Visual cue: specks should evenly dot the surface.
  2. Top with shredded cheddar cheese, cooked and crumbled bacon, sour cream, and chopped chives right before serving. Visual cue: the cheese should look just set and melted on the hot rounds.

Notes

For maximum crisp, make sure the potatoes are well-drained and only slightly cooled before smashing so they hold flat. Store leftovers in the fridge up to 3 days; reheat on a hot skillet to re-crisp instead of using the microwave. Freezing is not recommended for best texture. Dietary swap: use turkey bacon instead of bacon for a lighter topping.