Grilled Garlic Rosemary Smashed Potatoes are a fun twist on your regular potatoes! They’re crispy on the outside and fluffy on the inside, with a tasty garlic and rosemary flavor that makes them super special.
I love how easy these potatoes are. Just smash them, season, and grill! Perfect to share with friends, or, let’s be honest, keep to yourself for those cozy nights in. Who could resist? 😄
Key Ingredients & Substitutions
Baby Potatoes: I love using Yukon Gold or red baby potatoes for their creamy texture. If you can’t find them, any small waxy potato will work. Just avoid starchy potatoes like Russets.
Garlic: Fresh garlic is a must for flavor. If you have garlic powder, you can substitute 1 teaspoon for every clove, but fresh makes a big difference in taste.
Fresh Rosemary: Rosemary gives a great aroma. If it’s not available, try thyme or oregano. Dried herbs can work too—just use about a teaspoon of dried for every tablespoon of fresh.
Olive Oil: Extra virgin olive oil is best for its rich taste, but any cooking oil like avocado or canola can be used if you’re looking for something milder.
How Do You Smash Potatoes Without Making a Mess?
Smashing potatoes may seem tricky, but it’s simple. The goal is to break them down without turning them into mush. Here’s how:
- After boiling, let the potatoes cool slightly so they’re easier to handle.
- Use the bottom of a glass or a potato masher with a gentle yet firm pressure to press down on each potato.
- Smashed potatoes should be flattened but intact, usually about 1/2 inch thick.
Remember, the flatter they are, the crispier they will get on the grill. Have fun with it!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red)
- 4 cloves garlic, minced
- 3 tablespoons fresh rosemary, chopped (plus extra for garnish)
- 1/4 cup olive oil
- Salt, to taste
- Black pepper, to taste
- Flaky sea salt, for finishing
How Much Time Will You Need?
This delightful recipe takes about 30-35 minutes to prepare. You’ll spend about 20-25 minutes boiling the potatoes, then a few minutes to grill and garnish them. It’s a simple process with fantastic results!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot. Fill the pot with water until the potatoes are covered. Add a generous pinch of salt to the water for flavor. Bring the water to a boil and let the potatoes cook for about 20-25 minutes, or until they’re tender enough to be pierced with a fork. Once done, drain the potatoes and let them cool for a bit before handling.
2. Prepare for Grilling:
While your potatoes are cooling, preheat your grill to medium-high heat. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and black pepper until well combined. This will be the flavorful dressing for your potatoes.
3. Smash the Potatoes:
Take your cooled potatoes over to a large cutting board. Using the bottom of a glass or a potato masher, gently smash each potato until they are flattened but still hold their shape—think of it like creating little potato pancakes!
4. Coat with Garlic Rosemary Mixture:
Now it’s time to give our potatoes some flavor! Brush the smashed potatoes generously with the garlic-rosemary mixture you prepared earlier. Make sure to coat both sides for an even distribution of flavor.
5. Grill the Potatoes:
Place the coated smashed potatoes on your heated grill. Grill them for about 4-5 minutes on each side. You’re looking for them to become crispy and golden brown—delicious!
6. Serve:
Once the potatoes are nicely grilled, transfer them to a serving platter. For the finishing touch, sprinkle them with additional chopped rosemary and a sprinkle of flaky sea salt. Now they’re ready to enjoy!
Dig into your tasty Grilled Garlic Rosemary Smashed Potatoes! They’re perfect as a side dish or a savory snack. Enjoy!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold or red potatoes work beautifully, you can also use other varieties like fingerling or even baby potatoes. Just ensure they’re small enough to smash easily and maintain their shape on the grill!
What Can I Substitute for Fresh Rosemary?
If you don’t have fresh rosemary, dried rosemary can be used instead. Use about 1 tablespoon of dried rosemary, as it’s more concentrated in flavor. If you’re looking for a different herb altogether, thyme or oregano would also make great substitutes!
How Do I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crisp again.
Can I Make These A Day Ahead?
Yes! You can boil and smash the potatoes a day ahead, then store them in the fridge. When you’re ready to grill, simply brush them with the garlic-rosemary mixture and grill as directed. This makes for a quick and easy side dish!
