These Grilled Garlic Rosemary Smashed Potatoes are a fun twist on your regular spuds! Crisped up on the grill, they burst with flavors from garlic and fresh rosemary.
Honestly, who can resist that golden, crunchy top? I love serving these as a side dish at BBQs—it’s always a hit! Just smash, season, and grill—easy peasy!
Key Ingredients & Substitutions
Baby Potatoes: Yukon gold or red potatoes work best for this recipe. Their creaminess and flavor are perfect for smashing. If you’re short on baby potatoes, use regular potatoes—just cut them into quarters for even cooking.
Garlic: Fresh garlic adds a punch of flavor. If you’re in a pinch, garlic powder can substitute, but use it sparingly since it’s more concentrated. I’ve found that roasting the garlic beforehand gives it a sweeter taste—definitely worth trying!
Fresh Rosemary: Using fresh rosemary provides a wonderful aroma and flavor. Dried rosemary can be used instead; however, make sure to use less as it’s stronger. I usually crush dried herbs in my hand before adding to release more flavor.
Olive Oil: Extra virgin olive oil is great for drizzling, but any cooking oil can work. If you’re keeping it light, I recommend avocado oil or even melted butter for a richer taste. I love the buttery flavor it adds!
How Do You Get Perfectly Smashed Potatoes?
Smashing potatoes might seem simple, but making them just right can be tricky. Here’s how to ensure they turn out perfectly:
- After boiling, let the potatoes cool slightly to prevent burns when smashing.
- Use a flat surface and apply gentle pressure—you’re looking to flatten them but keep them intact. This maximizes crispy edges!
- The right amount of oil mixture is crucial; brush generously but don’t drown them!
With these tips in mind, your smashed potatoes will be golden and delightful! Enjoy your cooking adventure!
Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby potatoes (Yukon gold or red)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- 3 tablespoons olive oil
- Salt and black pepper to taste
- Flaky sea salt for garnish
How Much Time Will You Need?
This delicious side dish will take about 35-40 minutes from start to finish. You’ll spend around 20 minutes cooking the potatoes, and about 15-20 minutes grilling them to perfection. Perfect for a tasty outdoor meal!
Step-by-Step Instructions:
1. Cook the Potatoes:
First, fill a large pot with water and add a big pinch of salt. Place the baby potatoes in the pot and bring it to a boil. Let them cook for about 15-20 minutes, or until they are fork-tender. Once cooked, drain the potatoes in a colander and let them cool for a few minutes.
2. Preheat the Grill:
While the potatoes are cooling, turn on your grill to medium heat. This will ensure the potatoes get nice and crispy when you grill them.
3. Smash the Potatoes:
Once the potatoes are cool enough to handle, it’s time to smash them! Use the palm of your hand or the bottom of a glass to gently press down on each potato until they flatten, but don’t break them apart completely.
4. Make the Garlic Rosemary Oil:
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, a pinch of salt, and some black pepper. This flavorful oil will add a tasty kick to your potatoes!
5. Brush the Potatoes:
Generously brush both sides of each smashed potato with the garlic and rosemary oil mixture. Make sure they’re well coated for the best flavor!
6. Grill the Potatoes:
Place the brushed potatoes on the grill and cook them for about 4-5 minutes on each side, or until they are crispy and golden brown. Keep an eye on them so they don’t burn!
7. Add Finishing Touches:
Once they’re finished grilling, take the potatoes off the grill. Sprinkle them with flaky sea salt and some extra chopped rosemary for a lovely garnish.
8. Serve and Enjoy:
Serve these warm, crispy smashed potatoes as a delightful side dish. You and your guests will love the flavors of garlic and rosemary. Enjoy every bite!
Can I Use Other Types of Potatoes?
Absolutely! While baby Yukon gold or red potatoes work great, you can use fingerling or small white potatoes as well. Just be sure to adjust the cooking time if you choose larger potatoes, as they may need a bit longer to become fork-tender.
How Can I Make This Recipe Vegan?
To make these potatoes vegan, simply replace the butter (if using) in the garlic and rosemary mixture with a plant-based oil such as avocado oil or leave it out entirely. The olive oil and seasoning will still provide wonderful flavor!
Can I Prepare These Potatoes Ahead of Time?
Yes, you can! Boil the potatoes a day in advance and store them in the fridge. When you’re ready to eat, let them come to room temperature, smash, and grill as directed. This will save you time when you’re ready to serve!
What’s the Best Way to Store Leftover Smashed Potatoes?
Store any leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) until warmed through, or use a skillet with a splash of oil to revive their crispy texture!
