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🥔 Ultimate Smashed Potatoes Guide

Soft inside, crispy outside — smashed potatoes are a fun twist on the classic mashed version! Whether you’re baking, grilling, or using your Blackstone griddle, this guide brings together all the best smashed potato recipes in one place.

🌿 Why You’ll Love Them

They’re golden, crispy, and versatile — perfect as a snack, side, or barbecue favorite. Plus, you can flavor them any way you like: garlic, rosemary, cheesy, buttery, or smoky from the grill!

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🧄 Classic Oven-Baked Smashed Potatoes

Smashed potatoes are soft inside and crispy on the outside, making them really fun to eat.
They’re perfect as a side dish or a cozy snack — just boil, smash, and bake!

🥔 Key Ingredients

• 2 lbs baby potatoes (Yukon gold or red)

• 4 tbsp olive oil (or avocado oil)

• 2 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• ½ tsp black pepper

• Fresh thyme or rosemary

• Parmesan (optional)

🔥 Steps

1. Preheat oven to 450°F (230°C).

2. Boil potatoes for 15–20 minutes until fork-tender.

3. Smash gently using a glass or fork.

4. Season with oil, garlic, onion powder, salt, pepper.

5. Bake for 25 minutes until crisp and golden.

6. Top with cheese and herbs if desired.

💡 Pro Tip: For extra crispiness, coat the potatoes evenly with oil and don’t overcrowd your pan!

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🔥 Easy Blackstone Smashed Potatoes Recipe

For an outdoor twist, use your Blackstone griddle to create a smoky, golden crust.

Ingredients

• 1½ lbs baby potatoes

• 3 tbsp olive oil

• 1 tbsp butter

• Garlic salt & black pepper

• Chopped chives or parsley

Instructions

1. Boil potatoes until tender.

2. Smash lightly and pat dry.

3. Heat your Blackstone to medium-high.

4. Drizzle oil and butter, then place potatoes flat.

5. Cook 5–7 minutes per side until crispy brown.

6. Sprinkle herbs before serving.

💡 Griddle Tip: Don’t flip too soon—wait until the undersides are deeply golden for the best crunch.

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🌿 Grilled Garlic Rosemary Smashed Potatoes

 

Ingredients

• 2 lbs small red or yellow potatoes

• 3 tbsp olive oil

• 2 tsp minced garlic

• 1 tbsp chopped fresh rosemary

• Sea salt & cracked pepper

Instructions

1. Boil potatoes until tender.

2. Smash gently; brush with garlic oil mixture.

3. Grill on medium heat for 5–6 minutes each side.

4. Serve hot with a sprinkle of sea salt.

💡 Grilling Tip: Use a grill basket or foil to keep potatoes from sticking.

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🧈 Garlic Herb Grilled Potatoes in Foil

These foil-wrapped potatoes stay buttery and tender while getting that smoky grill flavor.

Ingredients

• 1½ lbs baby potatoes, halved

• 2 tbsp butter

• 2 tbsp olive oil

• 2 tsp minced garlic

• 1 tsp dried thyme or Italian seasoning

• Salt & pepper to taste

Directions

1. Combine all ingredients in a large bowl.

2. Divide onto foil sheets, seal tightly.

3. Grill over medium heat for 20–25 minutes.

4. Open carefully, toss gently, and serve.

💡 Make-Ahead: Assemble foil packs ahead of time and refrigerate for up to 12 hours before grilling.

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🥔 Grilled Potatoes in Foil Packets

Ingredients

• 1½ lbs baby red potatoes, quartered

• 3 tbsp olive oil

• 1 tbsp garlic powder

• 1 tbsp chopped parsley

• Salt & pepper

Method

1. Preheat grill to medium-high.

2. Combine all ingredients in a bowl.

3. Divide into foil packets and seal.

4. Grill 25–30 minutes, turning halfway.

5. Open carefully and serve with melted butter.

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🧂 Bonus Tips for Perfect Smashed Potatoes

• Spacing is key: don’t overcrowd your baking sheet or grill basket.

• Hot heat = crispiness. Whether oven or griddle, aim for 425–450°F.

• Herb swap: rosemary, thyme, or dill all pair beautifully with potatoes.

• Storage: keep leftovers 3 days refrigerated; reheat at 350°F to regain crispiness.

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🧡 Try Them All!

From crispy oven-baked classics to smoky grilled foil packets, each smashed potato variation brings a new flavor twist. Experiment with seasoning and presentation — or serve them together at your next cookout for the ultimate potato platter.