Begin by washing the baby potatoes thoroughly and placing them in a pot filled with salted water. Bring to a boil and cook until they are fork-tender, approximately 15-20 minutes.

Once cooked, drain the potatoes and let them sit for 5-10 minutes to cool slightly. This will make them easier to handle.

On a flat surface, use the bottom of a drinking glass or a potato masher to gently smash each potato to about ½ inch thick.

Drizzle olive oil over each smashed potato, and sprinkle salt, pepper, and garlic powder on top for an added flavor kick.

Preheat the Blackstone griddle over medium heat. Place the smashed potatoes directly onto the griddle and cook for 5-7 minutes on each side until they are golden and crispy.

Once they reach your desired crispiness, remove the potatoes from the heat, garnish with fresh herbs if desired, and serve hot.