These grilled garlic rosemary smashed potatoes are crispy on the outside and fluffy on the inside. The garlic adds a punch of flavor, while rosemary brings a lovely aroma!
Who knew smashing potatoes could be so fun? It’s like a mini workout and a delicious meal all in one!😁 I love serving them with grilled chicken for a tasty combo!
Making these potatoes is super easy. Just boil, smash, season, and grill! They are a great side dish that everyone will enjoy. Try them next time you fire up the grill!
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold or Red potatoes are perfect for this recipe due to their creamy texture. If these aren’t available, feel free to use any small potatoes, like fingerling or new potatoes. They’ll work just as well!
Garlic: Fresh garlic gives a strong flavor that’s hard to beat. You can substitute with garlic powder in a pinch—about 1/4 teaspoon for every clove—but fresh is always best for taste.
Olive Oil: This adds flavor and helps crisp the potatoes. If you’re out, you can use avocado oil or melted butter as alternatives, though they will change the taste a bit.
Rosemary: Fresh rosemary has a lovely aroma and flavor that’s great for grilling. If you only have dried, use about a third of the amount since it’s more potent. I also enjoy using thyme or oregano as substitutes for a different twist!
How Do You Get Your Potatoes Perfectly Smashed?
Smashed potatoes should be flat but still intact to capture that grill flavor. Here’s how to do it right:
- Once boiled and cooled, place the potato on a cutting board.
- Use the bottom of a glass or a potato masher to apply gentle pressure. This helps to flatten them without breaking into pieces.
- Don’t go too hard! You want them smashed, but not mushy.
This technique not only helps with cooking evenly but also creates more surface area for that delicious garlic oil to cling to—yum!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon Gold or Red potatoes work well)
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- Salt, to taste
- Freshly cracked black pepper, to taste
- Optional garnish: additional rosemary sprigs and flaky sea salt
For the Olive Oil Mixture:
- 3 tablespoons olive oil
How Much Time Will You Need?
This recipe takes about 30-35 minutes to prepare and cook. You will spend around 15-20 minutes boiling the potatoes, and then you’ll grill them for about 10-15 minutes. Get ready for some yummy flavors with minimal fuss!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with water. Bring the water to a boil. Let the potatoes cook for about 15-20 minutes, or until they are fork-tender. Once they’re done, drain the water and let them cool slightly so you can handle them without burning your fingers!
2. Preheat the Grill:
While the potatoes are cooling, preheat your grill to medium-high heat. This will help the potatoes get nice and crispy once they hit the grill.
3. Prepare the Olive Oil Mixture:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and black pepper. This fragrant mixture will be brushed on the potatoes to give them a delicious flavor.
4. Smash the Potatoes:
Once the potatoes have cooled enough to handle, place them on a cutting board. Using the bottom of a glass or a potato masher, gently smash each potato until it flattens but is still intact. You want them smashed, not mashed!
5. Coat with Oil Mixture:
Now it’s time to brush on that tasty olive oil mixture! Use a brush or spoon to coat both sides of each smashed potato generously with the mixture.
6. Grill the Potatoes:
Place the smashed potatoes on the preheated grill. Cook for about 4-5 minutes on each side until they are golden brown and crispy. Keep an eye on them so they don’t burn!
7. Serve:
Once grilled, carefully remove the potatoes from the grill. Season them with a little extra salt and flaky sea salt if you like. Garnish with some fresh rosemary sprigs. Serve them hot and enjoy these deliciously crispy smashed potatoes!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold and Red potatoes are ideal, you can use any waxy potatoes like fingerlings or even small white potatoes. Just ensure they are similar in size for even cooking!
Can I Make This Dish Ahead of Time?
Yes, you can prepare the potatoes a day in advance. Just boil and smash them, then store them in the fridge. When you’re ready to grill, brush them with the olive oil mixture and grill as directed. This will save you time when you’re ready to eat!
How to Store Leftovers
Store any leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or on the grill until warmed through and crispy again.
Can I Bake These Potatoes Instead of Grilling Them?
Yes! If you prefer baking, place the smashed potatoes on a baking sheet lined with parchment paper and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through until golden and crispy.
