Boil the Potatoes:
Begin by boiling the baby potatoes in a large pot of salted water. Cook them for about 15–20 minutes, or until they are fork-tender.

Smash the Potatoes:
Once the potatoes are cooked, drain them and let them cool slightly. Use a fork or the back of a spoon to gently smash each potato until flattened but still intact.

Cook the Potatoes on the Blackstone:
Preheat your Blackstone griddle over medium heat. Add the olive oil and butter to the griddle. Once melted, add the smashed potatoes in a single layer. Sprinkle garlic powder and sea salt over the potatoes.

Crisp and Brown:
Let the potatoes cook for about 4–5 minutes on each side, or until they are golden brown and crispy on the edges.

Top with Cheese and Bacon:
Once the potatoes are crispy, sprinkle the shredded cheddar cheese and bacon bits evenly over the potatoes. Close the lid of the Blackstone for a couple of minutes to melt the cheese.

Serve:
Remove the potatoes from the griddle. Optionally top with sour cream and garnish with chopped parsley or chives. Serve hot and enjoy!