These grilled garlic rosemary smashed potatoes are a tasty delight! They combine crispy edges with a soft, fluffy inside, all bursting with flavor from garlic and fresh rosemary.
Honestly, who can resist the smell of garlic on the grill? I love serving them hot with a sprinkle of salt, and they make the perfect side dish for any meal—or just a snack for me! 🥔❤️
Key Ingredients & Substitutions
Baby Potatoes: I love using Yukon Gold for their creamy texture. Red potatoes work great too! If you’re in a pinch, any small, waxy potato will do. Just avoid starchy varieties like Russets as they won’t hold their shape when smashed.
Olive Oil: A good quality extra virgin olive oil elevates the flavor. If you’re looking for a different taste, avocado oil or grapeseed oil can substitute nicely without affecting the dish too much.
Garlic: Fresh minced garlic packs a punch! For convenience, garlic powder can work, but start with half the amount since it’s more concentrated. Some prefer using roasted garlic for a mellow sweetness instead.
Fresh Rosemary: Rosemary adds a lovely woodsy aroma. If you can’t find fresh, dried rosemary can work, but use only a teaspoon as it’s stronger. Thyme is also an excellent alternative if you want to switch it up!
How Do You Get Perfectly Crispy Grilled Potatoes?
Getting that crispy texture while grilling is all about the right technique. It’s crucial to steam the potatoes until they’re fork-tender first. Then, smashing them creates a larger surface area for grilling, helping achieve that crunchy exterior.
- After smashing, let them cool slightly. This prevents them from falling apart on the grill.
- Coat them well with the oil and seasoning mixture to ensure they get deliciously crispy.
- Use medium-high heat for grilling. This helps them crisp up without burning.
How to Make Grilled Garlic Rosemary Smashed Potatoes?
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red potatoes)
- 1/4 cup olive oil
- 4-6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- Salt and pepper to taste
- Coarse sea salt for sprinkling
How Much Time Will You Need?
This recipe takes about 30-35 minutes total. You’ll need around 15-20 minutes to boil the potatoes, and then about 15 minutes for grilling and garnishing them. It’s a quick and delightful side dish for any meal!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes into a large pot of salted water. Bring the water to a boil over high heat and let the potatoes cook for about 15-20 minutes. They’re ready when you can easily poke them with a fork. Once done, drain the potatoes and let them cool for a few minutes while you prepare the grill.
2. Preheat the Grill:
While the potatoes are cooling, preheat your grill to medium-high heat. This will get the grill ready to give your potatoes that nice crispy finish.
3. Smash the Potatoes:
When the potatoes are cool enough to handle, place them on a clean surface. Use the bottom of a glass or a potato masher to gently smash each potato, keeping them in large pieces. Don’t worry about them breaking apart; just give them a little smash to flatten them out!
4. Prepare the Flavor Mixture:
In a mixing bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper. Mix everything well to create a flavorful coating. Toss the smashed potatoes in this mixture, making sure they’re evenly coated with all the delicious flavors.
5. Grill the Potatoes:
Now, it’s time to grill! Place the coated potatoes directly on the grill. Cook them for about 5-7 minutes on each side, or until they’re crispy and golden brown. Keep an eye on them to make sure they don’t burn!
6. Finish and Serve:
Once grilled to perfection, remove the potatoes from the grill and transfer them to a serving plate. Sprinkle some coarse sea salt over the top and add a bit of fresh rosemary for garnish. They’re ready to be enjoyed as a tasty side dish or appetizer!
Enjoy your savory grilled garlic rosemary smashed potatoes! They make a perfect addition to any meal.
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold and red potatoes work great, you can also use other waxy potatoes like fingerlings or even new potatoes. Just aim for small to medium-sized ones for the best texture when smashed and grilled.
What If I Don’t Have Fresh Rosemary?
No worries! If you don’t have fresh rosemary, dried rosemary can work in a pinch. Use about 1 teaspoon of dried rosemary in place of 2 tablespoons of fresh. Just keep in mind that dried herbs have a stronger flavor, so you might want to start with less and adjust to taste!
How Can I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place them in a skillet over medium heat with a dash of olive oil to help them crisp up again. You can also microwave them, though they may lose some of their crunch.
Can I Prepare the Potatoes Ahead of Time?
Yes, you can boil the potatoes a day ahead! After boiling, let them cool completely, then store them in the fridge. When you’re ready to grill, take them out, smash, coat, and grill as per the recipe. This makes for a quicker prep time when you’re ready to enjoy them!
