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Smashed Potatoes on a Bull Griddle

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Author: Chef Anthony Serrano

Ingredients

  • 1 pound baby potatoes scrubbed
  • 1/4 cup olive oil
  • 1/4 cup unsalted butter softened
  • 1/4 cup chopped fresh rosemary
  • Kosher salt and freshly ground black pepper to taste
  • Garnish
  • Bacon Cooked & Crumbled
  • Sour Cream
  • Green Onions or Chives

Instructions

  • In a large pot of salted water, bring the potatoes to a boil on a Bull Side Burner. Cover and cook until fork-tender, about 20 minutes.
  • Preheat your Bull Griddle or Bull Slide-In Removable Griddle to medium heat.
  • Drain the potatoes, return them to the pot, and cook on medium heat for 2-3 minutes or until the potatoes are dry. Toss the potatoes in the olive oil, butter, and rosemary.
  • Transfer the potatoes to the preheated griddle & lightly oiled griddle. Using a flat-bottomed heavy glass cup or potato smasher, carefully smash the potatoes until they are about 1/2 inch thick. Turn with a fisher turner or steel spatula and cook for 5-7 minutes, or until the bottoms are golden brown and crispy. Season with salt and pepper to taste.
  • Remove from the griddle and serve immediately with your favorite garnishes such as sour cream, bacon bits, chives, or herb butter.

Notes

Tips:
For extra flavor, add a minced clove of garlic to the potatoes before smashing.
If you don't have fresh rosemary, you can substitute 1 teaspoon dried rosemary.
For a richer flavor, use a combination of olive oil and butter.
You can also use a heavy-bottomed skillet instead of a griddle.
Additional toppings:
Sour cream
Chives
Grated Parmesan cheese
Bacon bits