These grilled garlic rosemary smashed potatoes are a tasty side that will make your mouth water! They’re crispy on the outside and fluffy on the inside, packed with flavor from garlic and fresh rosemary.
If you’re like me, you’ll find it hard to resist finishing the whole batch! I love serving these with grilled meats for a perfect barbecue night—just try not to eat them all before dinner! 😂
Key Ingredients & Substitutions
Potatoes: Yukon Gold and red potatoes are great choices for this recipe. If you can’t find them, any waxy potatoes will do. Fingerling potatoes are also a fun alternative, adding a unique shape to your dish.
Olive Oil: Extra virgin olive oil is my go-to for its robust flavor. However, you could use other oils like avocado or canola if you prefer a milder taste. Just remember that the oil is essential for achieving that crispy texture!
Garlic: Fresh garlic provides the best flavor, but garlic powder can be used in a pinch. If you’re a garlic lover like me, feel free to add more cloves to intensify the taste.
Fresh Rosemary: This herb really shines in this recipe. If you don’t have fresh rosemary, try using 1 teaspoon of dried rosemary instead. However, fresh gives a more vibrant flavor that I highly recommend!
Lemon: Lemon wedges are optional but add a nice brightness to the dish. If you’re out of lemons, a splash of vinegar or even some balsamic reduction works as a substitute for that zesty touch.
How Do I Get My Potatoes Perfectly Crispy on the Grill?
Getting that perfect crisp on your potatoes requires a few key steps. First, it’s all about smashing them properly to increase the surface area. A flat potato will crisp up better than a whole one!
- Always let the potatoes cool a little after boiling; this helps prevent them from falling apart.
- Make sure to use enough olive oil in the brush-on mixture. It not only adds flavor but also helps achieve that golden color.
- Watch the grill closely! Grill each side for about 5-7 minutes. If they’re sticking, give them a little more time, but don’t rush them.
By following these tips, you’ll have deliciously crispy and flavorful smashed potatoes every time! Enjoy your grilling!
How to Make Grilled Garlic Rosemary Smashed Potatoes?
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs small to medium potatoes (Yukon Gold or red potatoes work well)
- Salt (for boiling)
For the Garlic Rosemary Mixture:
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- 1 teaspoon dried thyme
- Salt and pepper to taste
For Serving:
- Lemon wedges (optional)
How Much Time Will You Need?
This recipe will take about 30-35 minutes in total. You’ll spend around 15-20 minutes boiling the potatoes, plus just a few minutes for grilling and preparation. In less than an hour, you’ll have a delicious side dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by placing the potatoes into a large pot and covering them with cold water. Sprinkle in a generous amount of salt. Bring the water to a boil over high heat and let the potatoes cook until they are fork-tender, which should take about 15-20 minutes. Once they’re cooked, drain them in a colander.
2. Preheat the Grill:
While your potatoes are boiling, go ahead and preheat your grill to medium-high heat. This will ensure it’s hot and ready when you’re ready to grill the potatoes.
3. Drain and Smash:
After draining the potatoes, let them cool for just a few minutes so you can handle them safely. Place each potato on a baking sheet and gently smash them flat using the bottom of a glass or a potato masher. You want them to be nice and flat, but not completely falling apart!
4. Prepare the Garlic Rosemary Mixture:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, dried thyme, along with salt and pepper to taste. This mixture will add all the delicious flavor to your potatoes!
5. Brush and Season:
Generously brush the smashed potatoes with your garlic rosemary oil mixture. Feel free to sprinkle a little extra salt and pepper on top for added flavor. Make sure they are well coated!
6. Grill the Potatoes:
Carefully place the smashed potatoes on your preheated grill. Grill them for about 5-7 minutes on each side, or until they turn crispy and golden brown. Keep an eye on them to ensure they don’t burn!
7. Serve:
Once the potatoes are beautifully grilled, remove them from the grill and transfer them to a serving platter. Garnish with some extra chopped rosemary for a fresh touch. If you like, serve them with lemon wedges for a zesty kick!
Enjoy your delicious Grilled Garlic Rosemary Smashed Potatoes!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are great, you can also use other varieties like fingerlings or even russets. Just keep in mind that the cooking time may vary slightly depending on the potato type and size, so check for doneness with a fork.
Can I Make the Garlic Rosemary Mixture Ahead of Time?
Yes! You can prepare the garlic rosemary oil mixture a day in advance and store it in an airtight container in the fridge. Just be sure to bring it back to room temperature before brushing it on the potatoes for grilling.
How to Store Leftover Smashed Potatoes
If you have any leftovers (which is rare because they’re so tasty!), store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes to retain their crispiness.
Can I Cook These Potatoes in the Oven Instead?
Yes, you can! After smashing the potatoes, preheat your oven to 400°F (200°C) and place them on a baking sheet. Brush with the garlic rosemary mixture and bake for about 25-30 minutes, flipping halfway, until crispy and golden.
