Ingredients:

  • 1.5 lbs baby Yukon Gold or Red potatoes
  • 2 tbsp kosher salt
  • 4 cups water
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 0.5 tsp coarse black pepper
  • 4 tbsp unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary and thyme, chopped
  • 0.5 tsp sea salt

Instructions:

  1. Boil the potatoes. Place 1.5 lbs baby potatoes in a pot with 4 cups water and 2 tbsp kosher salt until a fork easily pierces the center. Note: This usually takes about 12-15 minutes.
  2. Drain and dry. Pour off the water and let the potatoes sit in the hot pot for 2 minutes until the skins look dull and chalky. Note: Surface moisture is the enemy of a good sear.
  3. Prepare the herb butter. Mix 4 tbsp softened butter with minced garlic, rosemary, thyme, and sea salt in a small bowl.
  4. Heat the griddle. Set your Blackstone to medium high heat (about 400°F) until the oil just starts to shimmer.
  5. Apply the oil. Spread 2 tbsp avocado oil across the cooking surface using your spatula.
  6. Smash the potatoes. Place the potatoes on the griddle and use a flat tool to press them down to 1/2 inch thickness until the skins crack and flatten.
  7. Season the surface. Sprinkle the smoked paprika and black pepper evenly over the exposed potato flesh.
  8. Sear the first side. Cook for 4-5 minutes until the bottom is deeply browned and crispy.
  9. Flip and finish. Turn the potatoes over and immediately dollop a small bit of the garlic herb butter onto each one until the butter foams and smells nutty.
  10. Serve immediately. Remove from the heat once the second side is crisp and the garlic is fragrant but not burnt.