These Grilled Garlic Rosemary Smashed Potatoes are the perfect side dish! They’re crispy on the outside and soft inside, packed with flavor from garlic and fresh rosemary.
What’s better than spuds with a little char? I can’t resist them at cookouts! Pair these with grilled meat, and you’ll be the star of the BBQ. Yum!
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold and red potatoes are perfect for this recipe, as they have a creamy texture. If you can’t find those, you can use fingerling or any waxy-type potatoes. Just avoid starchy ones like Russets.
Garlic: Fresh garlic gives the best flavor. If you’re short on fresh, you can use garlic powder—a teaspoon of garlic powder can replace one clove of fresh garlic. I find fresh makes a big difference, though!
Rosemary: Fresh rosemary is recommended for a bold taste, but if you can’t find it, use 1 teaspoon of dried rosemary. Keep in mind that dried herbs are more concentrated, so use them sparingly.
Olive Oil: Extra virgin olive oil adds a lovely flavor, but you can substitute vegetable oil if needed. For a twist, try using flavored oils like garlic or herb-infused oil for an extra kick!
Grated Parmesan Cheese: This is optional, but it adds a delicious finish. If you want a non-dairy option, consider nutritional yeast for a cheesy flavor without the dairy.
How Do You Ensure Perfectly Smashed Potatoes?
Getting that crispy texture starts with mastering the smashing technique. The goal is to flatten the potatoes enough to create a larger surface area for grilling while keeping them intact.
- After boiling, let the potatoes cool slightly so they don’t fall apart when smashing.
- Place one potato on your cutting board and use a flat object (like a plate or glass) to press down gently, creating a flattened potato.
- Be firm, but don’t crush them completely! Aim for a thickness of about 1 inch.
Smashing them properly ensures they crisp up nicely on the grill, making for that perfect side dish. Enjoy your grilling!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red potatoes)
For the Garlic Rosemary Mixture:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped (plus extra for garnish)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: grated Parmesan cheese for topping
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll need around 15-20 minutes to boil the potatoes, plus another 10-15 minutes for prepping and grilling. You can enjoy these tasty smashed potatoes in no time!
Step-by-Step Instructions:
1. Preheat Your Grill:
Start by preheating your grill to medium-high heat, which is about 400°F (200°C). This will ensure your potatoes get nice and crispy!
2. Boil the Potatoes:
In a large pot, fill it with water and add a good amount of salt. Bring the water to a boil. Once it’s boiling, carefully add the baby potatoes. Cook them until they are tender and can be easily pierced with a fork, which will take about 15-20 minutes. Once done, drain the potatoes and let them cool a bit.
3. Smash the Potatoes:
Take the cooled potatoes and place them on a cutting board. Using a flat object like a plate or the bottom of a glass, gently press down on each potato to flatten them but keep them intact.
4. Prepare the Garlic Rosemary Mixture:
In a medium mixing bowl, combine the olive oil, minced garlic, chopped rosemary, dried thyme, salt, and pepper. Stir it all together until well mixed—that garlicy aroma will make you hungry!
5. Coat the Potatoes:
Now, it’s time to make the potatoes flavorful! Brush both sides of each smashed potato generously with the garlic rosemary mixture, making sure they’re well coated.
6. Grill the Potatoes:
Carefully place the coated smashed potatoes on the hot grill. Grill them for about 5-7 minutes on each side or until they turn crispy and golden brown. Keep an eye on them so they don’t burn!
7. Add Optional Cheese:
If you’d like to add some cheesy goodness, sprinkle grated Parmesan cheese on top of the potatoes during the last couple of minutes of grilling. This will give them a deliciously melty topping.
8. Serve and Enjoy:
Once they’re done grilling, carefully take the potatoes off the grill. Garnish with extra fresh rosemary for a lovely touch. Serve warm and enjoy your delicious grilled garlic rosemary smashed potatoes!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold and red potatoes work wonderfully, you can also use fingerling or even new potatoes. Just keep in mind that cooking times may vary slightly depending on the size and type of potatoes, so adjust accordingly to ensure they are fork-tender before smashing.
What If I Don’t Have Fresh Rosemary?
No worries! If fresh rosemary isn’t available, you can substitute it with 1 teaspoon of dried rosemary. If you prefer a different flavor, dried parsley or oregano can also work as a good alternative, just use one teaspoon as well.
Can I Prepare the Potatoes Ahead of Time?
Yes! You can boil the potatoes earlier in the day, let them cool, and store them in the fridge. Just make sure to bring them back to room temperature before smashing and grilling. This helps them grill evenly and get that nice crispy texture.
How Should I Store Leftover Grilled Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This will help retain their crispiness!
