Get ready for some tasty Grilled Garlic Rosemary Smashed Potatoes! These potatoes are brushed with garlic and fresh rosemary, giving them a lovely flavor that’s hard to resist.
Honestly, nothing beats that crispy outside and fluffy inside combo. I love serving these with a nice steak or just enjoying them straight off the grill. Yum! 😊
Ingredients & Substitutions
Baby Potatoes: Yukon gold or red potatoes are great choices. They’re creamy and hold their shape well. If you can’t find them, try small white potatoes or even small sweet potatoes for a twist!
Olive Oil: Extra virgin olive oil adds rich flavor, but you can use avocado oil or melted butter if you prefer. Both will give a nice coating to the potatoes.
Garlic: Fresh garlic is a must for the best flavor! If you don’t have fresh garlic, garlic powder can work too; just use about 1 teaspoon and mix it with the oil.
Fresh Rosemary: This herb gives a lovely aroma and taste. If you don’t have fresh rosemary, dried rosemary can be used, but use half the amount as dried herbs are more concentrated.
Flaky Sea Salt: This is optional, but it adds a nice crunch. If you don’t have it, any coarse salt will do, just sprinkle lightly so you don’t overwhelm the flavor!
How Can I Make Sure My Potatoes Are Perfectly Smashed?
The right smashing technique is key for a crispy exterior. After boiling, let the potatoes cool a bit to make them easier to handle. Use the bottom of a glass or a potato masher and press down gently until they’re about 1/2 inch thick. Be careful not to apply too much pressure; you want them to break open but not turn to mush!
- Place the potato on a clean surface. Start gently pressing with the glass or masher.
- If a potato cracks, that’s okay—this adds to the crispy texture when grilled!
- Make sure to spread them out evenly on the grill for consistent cooking.
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon gold or red)
For the Seasoning:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: flaky sea salt for topping
How Much Time Will You Need?
This recipe takes about 30-35 minutes total. You’ll spend around 15-20 minutes boiling the potatoes, and then about 10-15 minutes grilling them. It’s a quick and tasty side dish that’s sure to impress!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes into a large pot and covering them with cold water. Add a pinch of salt to the water to flavor the potatoes as they cook. Bring the pot to a boil and cook the potatoes until they’re tender—this should take about 15-20 minutes. You’ll know they’re done when you can easily pierce them with a fork. Once cooked, drain the potatoes and set them aside to cool slightly.
2. Preheat the Grill:
While your potatoes are boiling, go ahead and preheat your grill to medium-high heat. This will ensure that your potatoes get nice and crispy when they hit the grill.
3. Prepare the Potatoes:
After the potatoes have cooled a little, place them on a clean surface or cutting board. Use the bottom of a glass or a potato masher to gently smash each potato. Aim for a thickness of about 1/2 inch—this helps them cook evenly and get crispy edges!
4. Season the Potatoes:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and pepper. This herby mixture will add wonderful flavor to the potatoes. Brush or drizzle this oil mixture generously over each smashed potato to coat them nicely.
5. Grill the Potatoes:
Now it’s time to get grilling! Place the seasoned smashed potatoes directly on the grill and let them cook for about 4-5 minutes on each side. You’re looking for a lovely golden brown color and crispy edges—this is where all the flavor comes together.
6. Serve:
Once the potatoes are grilled to perfection, carefully remove them from the grill. For an extra touch, sprinkle some fresh rosemary and optional flaky sea salt on top. Serve these delicious smashed potatoes warm as a side dish that everyone will love!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon gold or red potatoes work wonderfully, you can use other varieties like fingerling or even russet potatoes. Just keep in mind that the texture might vary slightly, and be sure to adjust cooking times as necessary based on the size of the potatoes.
What If I Don’t Have Fresh Rosemary?
No worries! If you don’t have fresh rosemary, you can use dried rosemary instead. Use about one-third the amount, as dried herbs are more potent. Simply mix them in with the olive oil, garlic, salt, and pepper. Adjust to your taste!
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in the oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy again. You can also put them in the air fryer for a few minutes for that extra crunch!
Can I Make These Potatoes in Advance?
Yes, you can prep the potatoes in advance! Boil and smash them ahead of time. Store them in the fridge, and when you’re ready to serve, brush them with the olive oil mixture and grill as directed. This makes for a quick side dish on busy nights!
