These grilled garlic rosemary smashed potatoes are a tasty side dish! They’re crispy on the outside, soft on the inside, and bursting with flavor from garlic and fresh rosemary.
Who knew potatoes could be so fancy? I love making these for BBQs. Just give them a little smash, grill them up, and enjoy the deliciousness. They never last long on my table!
My favorite part? They’re super easy to prep! Just boil, smash, then grill. You’ll impress everyone with this simple, yet yummy side! Perfect for any meal!
Key Ingredients & Substitutions
Baby Potatoes: I usually go for baby potatoes because they are tender and creamy when cooked. Yukon Gold is another great option, giving a buttery flavor. You can also try red potatoes if that’s what you have on hand.
Garlic: Fresh garlic is ideal for this recipe, but if you need to simplify, garlic powder works in a pinch. Just use about a teaspoon or to taste. I personally love the aroma of fresh garlic, so I stick with that when possible!
Fresh Rosemary: This herb elevates the flavor beautifully. If you can’t find fresh rosemary, dried rosemary will do. Use about a teaspoon, but remember it can be more potent, so adjust to your liking. I love using fresh herbs whenever I can for the bright taste they add.
Olive Oil: Olive oil is great for grilling and adds a rich flavor. If you’re looking for a lighter option, you can substitute it with avocado oil or even melted butter for a different taste.
How Do You Get Perfectly Smashed Potatoes?
Smashing potatoes can feel tricky, but with a few simple steps, you’ll get perfect ones every time! The goal is to flatten them enough to create crispy edges while keeping them fluffy inside.
- After boiling, let the potatoes cool just enough to handle safely. This prevents burns and helps them hold their shape.
- Use a glass or potato masher. Press down gently and evenly until they are about 1/2 inch thick; this helps them crisp up on the grill.
- Be careful not to smash them too much, or they may fall apart and lose their texture. A light press is all you need!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or Yukon Gold potatoes)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- 1/4 cup olive oil
- Salt, to taste
- Black pepper, to taste
- Flaky sea salt, for garnishing
How Much Time Will You Need?
This delightful dish will take about 30-40 minutes in total. You’ll spend about 15-20 minutes boiling the potatoes, then another 5-7 minutes grilling them. It’s a simple process that results in crispy, flavorful potatoes!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing your baby potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat and let the potatoes cook for about 15-20 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork. Once done, drain the potatoes and set them aside to cool for a bit.
2. Preheat the Grill:
While your potatoes are cooling, it’s time to preheat your grill to medium-high heat. This will ensure that your potatoes get nice and crispy once they hit the grill.
3. Smash the Potatoes:
Once the potatoes have cooled enough to handle (but are still warm), gently press each potato down with the bottom of a glass or a potato masher. You want them to be flattened to about 1/2 inch thick. This smashing helps create a large surface area for that delicious grilling action!
4. Prepare the Seasoning:
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and black pepper. This fragrant mixture will add so much flavor to your potatoes!
5. Coat the Potatoes:
Using a brush or spoon, generously slather the smashed potatoes on both sides with the garlic and rosemary mixture. Make sure they are well-coated to maximize that flavor!
6. Grill:
Now, grill the smashed potatoes! Carefully place them on the preheated grill. Grill for about 5-7 minutes on each side, or until they are golden brown and crispy. Keep an eye on them to avoid burning!
7. Serve:
Once the potatoes are done, remove them from the grill. Sprinkle some flaky sea salt and additional rosemary on top for garnish before serving. These tasty smashed potatoes make for a perfect side dish, great for any meal! Enjoy the crispy, flavorful goodness!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While baby potatoes or Yukon Gold potatoes work best for their creamy texture, you can use other waxy potatoes like red potatoes or even fingerlings. Just remember that different potatoes may vary in cooking time, so keep an eye on them while boiling!
What If I Don’t Have Fresh Rosemary?
No problem! You can substitute fresh rosemary with dried rosemary, but use less since dried herbs are more concentrated. About 1 teaspoon of dried rosemary should do the trick! Just mix it in with the olive oil and garlic.
How to Store Leftover Smashed Potatoes?
To store any leftovers, let them cool completely and place them in an airtight container in the fridge. They can be kept for up to 3 days. To reheat, simply warm them in a skillet over medium heat, adding a bit of olive oil if necessary for extra crispiness!
Can I Make These Potatoes in the Oven Instead of on the Grill?
Definitely! Preheat your oven to 425°F (220°C). After smashing the potatoes and coating them with the seasoning, place them on a baking sheet. Roast in the oven for about 25-30 minutes, flipping halfway through, until they are crispy and golden brown. It’s a great alternative if grilling isn’t an option!
