These Grilled Garlic Rosemary Smashed Potatoes are a tasty treat! Imagine crispy edges, soft centers, and a wonderful garlic and herb flavor that will make you smile.
Sharing these potatoes at a barbecue is always a hit. I love to sprinkle a bit of extra rosemary on top because who doesn’t want more flavor? Plus, they’re super easy to make!
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red baby potatoes work best for this dish as they are creamy and hold their shape well. If you can’t find baby potatoes, regular potatoes cut into chunks will also do just fine.
Garlic: Fresh garlic is key for flavor, but if you’re in a pinch, garlic powder can work too. Just remember to use less, as it’s more concentrated. Personally, I love the aroma of fresh garlic when cooked.
Rosemary: Fresh rosemary offers the best flavor. If you only have dried rosemary, use about one-third of the amount, as dried herbs are stronger. I recommend chopping fresh rosemary finely to release its fragrance when mixed.
Olive Oil: This adds richness and helps with grilling. For a twist, try avocado oil, which has a higher smoke point and a mild flavor.
How Do You Achieve Perfectly Smashed Potatoes?
Smashing the potatoes is a fun step that lets the flavors really soak in while grilling! Here’s how to do it just right:
- Cook the potatoes until fork-tender; this ensures they won’t fall apart while smashing.
- Use a clean surface to smash. A glass works well, but your palm is fine too. Aim for about 1/2 inch thickness for even cooking.
- Be gentle while smashing to keep some structure; you want crispy edges, not mashed potatoes!
Grilled Garlic Rosemary Smashed Potatoes Recipe
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby potatoes (Yukon Gold or red)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1/3 cup olive oil
- Salt, to taste
- Pepper, to taste
- Extra rosemary sprigs, for garnish (optional)
How Much Time Will You Need?
You’ll need about 30-40 minutes in total. This includes around 15-20 minutes for boiling the potatoes, plus some time for grilling and preparation. A quick and delightful side dish that’s easy to make!
Step-by-Step Instructions:
1. Boiling the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with cold water. Add a good sprinkle of salt to the water. Bring it to a boil, and let the potatoes cook until they’re tender enough to poke with a fork—this should take about 15-20 minutes. Once they’re done, drain the water and let the potatoes cool just a little bit.
2. Preheat the Grill:
While your potatoes are cooling, get your grill ready! Preheat it to medium-high heat so that it’s nice and hot for grilling the potatoes later.
3. Smashing the Potatoes:
On a clean surface, take each potato and gently smash it down using the bottom of a glass or the palm of your hand. You want them to be about 1/2 inch thick—this helps them get crispy on the grill!
4. Making the Garlic Rosemary Oil:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, a pinch of salt, and some pepper. This tasty mixture will coat your potatoes, making them extra flavorful!
5. Oiling the Potatoes:
Now, take your garlic rosemary oil and brush both sides of each smashed potato with it. This helps to enhance the flavors and crisp them up on the grill!
6. Grilling the Potatoes:
It’s grilling time! Place the oiled potatoes onto the grill and let them cook for about 5-7 minutes on each side. You want them to be crispy and golden brown—yum!
7. Serving Your Potatoes:
Once they’re grilled to perfection, remove the potatoes from the grill. You can sprinkle a bit more salt on top and garnish them with some fresh rosemary sprigs if you like. Serve these delicious grilled garlic rosemary smashed potatoes warm and enjoy!
These potatoes make a delicious side for any grilled meal or can be enjoyed as a savory snack on their own!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes work beautifully, feel free to experiment with other varieties like fingerling or even russet potatoes. Just keep in mind that cooking times may vary slightly based on the size and type of potato you choose!
What Should I Do if I Don’t Have Fresh Rosemary?
If fresh rosemary isn’t available, you can substitute it with dried rosemary. Use about 1 teaspoon of dried rosemary to maintain the flavor. Just remember to mix it into the garlic oil mixture earlier, as dried herbs are more potent and need a bit more time to release their flavor.
How Can I Make These Potatoes Ahead of Time?
You can boil and smash the potatoes a few hours ahead. Store them in the fridge after smashing and cover tightly. When you’re ready to grill, just brush them with the garlic rosemary oil and grill them fresh! This saves you time and allows for easy prep.
How to Store Leftover Grilled Potatoes?
To store leftovers, cool the potatoes completely, then place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, simply microwave or pop them back on the grill for a few minutes to recapture that crispy texture!
