Blackstone Garlic Parmesan Smashed Potatoes
Crispy Blackstone garlic Parmesan smashed potatoes with garlic butter, golden edges and melted Parmesan. An easy Blackstone side dish for any meal.
Blackstone Garlic Parmesan Smashed Potatoes
Ingredients
1½ lbs baby red or Yukon Gold potatoes3 tablespoons butter, melted2 tablespoons olive oil4 cloves garlic, minced½ cup freshly grated Parmesan cheese1 teaspoon kosher salt½ teaspoon coarse black pepper½ teaspoon garlic powder2 tablespoons fresh parsley, choppedOptional: red pepper flakes for a little heatDirections
1. Cook the Potatoes
Place the potatoes in a saucepan with salted water and set the pan directly on the Blackstone.Cook until the potatoes are fork-tender, about 15–20 minutes depending on size.Drain thoroughly.2. Smash Them
Preheat a section of the Blackstone to medium-high heat and add a little olive oil.Place the cooked potatoes directly on the griddle, leaving space between each one.Using the bottom of your spatula or burger press, gently smash each potato until it's about ½-inch thick.3. Get Them Crispy
Combine the melted butter and minced garlic.Drizzle some of the garlic butter over the potatoes and season with kosher salt, black pepper and garlic powder.Let the potatoes cook without moving them for several minutes. That's how you develop that crispy golden crust.Flip and add a little more garlic butter.4. Add the Parmesan
Once the second side starts getting crispy, sprinkle freshly grated Parmesan over each potato.Let the cheese melt and hit the griddle around the edges until it gets golden and crispy.Flip once more if you want that Parmesan directly against the Blackstone for an extra-crispy cheese crust.5. Finish
Remove the potatoes from the griddle and finish with fresh parsley and another sprinkle of Parmesan.Add red pepper flakes if you want a little heat.Bright Spots Pro Tip 🔥
Once you smash them, leave them alone! Constantly moving the potatoes prevents that crispy crust from developing. Give the Blackstone a few minutes to do its thing before you flip.Sometimes the side dish disappears next to whatever you’re cooking on the Blackstone.
Not these potatoes.
These Blackstone Garlic Parmesan Smashed Potatoes have everything I want in a griddle side: crispy edges, a soft and creamy center, plenty of garlic butter and a Parmesan crust that gets even better when some of that cheese hits the hot griddle.
The technique is what makes them.
Start by getting the baby potatoes tender, then move them directly to the Blackstone and smash them down. That gives you all those little cracks and uneven edges that get ridiculously crispy against the griddle.
Then comes the garlic butter.
And the Parmesan.
Lots of Parmesan.
Let some of that cheese make direct contact with the Blackstone and you’ll get those little crispy Parmesan edges that somehow disappear before the rest of dinner ever makes it to the table.
These are perfect alongside steak, chicken, burgers, pork chops or even breakfast, and they’re easy enough to cook while your main dish is working on another zone of the Blackstone.
Sometimes you don’t need to reinvent dinner.
You just need to make the potatoes really, really good.
Until the next one… we’ll see ya! 🔥