These Grilled Garlic Rosemary Smashed Potatoes are a tasty side dish! Crispy on the outside and soft on the inside, they offer a delightful garlic flavor paired with fresh rosemary.
What’s not to love about potatoes that are smashed and grilled? I always make extra because they disappear fast! With just a bit of seasoning, they’re simply irresistible!
Key Ingredients & Substitutions
Baby Potatoes: I love baby potatoes for their creamy texture and ease of cooking. If you can’t find them, you can use any small potatoes, like fingerlings or even regular potatoes cut into chunks, though cooking times may vary.
Garlic: Fresh garlic is best for this recipe, offering the strongest flavor. However, if you’re in a pinch, garlic powder works too! Just use about 1 teaspoon instead of fresh cloves.
Fresh Rosemary: This herb brings a wonderful aroma. If you don’t have fresh rosemary, dried rosemary can be an alternative. Use one teaspoon of dried if substituting, but remember it’s less potent than fresh.
Olive Oil: Extra virgin olive oil gives great flavor. You can swap it with melted butter for a richer taste or avocado oil for a higher smoke point, which is suitable for grilling.
How Do I Smash Potatoes Without Making a Mess?
Smashing potatoes can be tricky, but here’s how to do it without splattering everywhere. First, let your boiled potatoes cool slightly, so they aren’t too hot to touch. Then, place them on a flat surface like a baking sheet to contain any mess.
- Use a potato masher, the bottom of a glass, or a frying pan for even pressure.
- Press down gently to flatten them to about ½-inch thick—don’t push too hard!
- If you find them sticking, lightly oil the masher or glass before smashing.
This method makes smashing easy and keeps your area tidy while ensuring each potato gets crispy on the grill!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes
For the Garlic Rosemary Mixture:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped (plus extra for garnish)
- Salt, to taste
- Black pepper, to taste
How Much Time Will You Need?
You’ll need about 35-40 minutes to prepare this tasty dish. This includes around 15-20 minutes to boil the potatoes and about 20 minutes for grilling. It’s a quick and fun recipe that results in crispy, flavorful potatoes!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot. Cover them with water and bring it to a boil. Let them cook for about 15-20 minutes, or until they’re fork-tender. Once done, drain the potatoes and let them cool slightly so you can handle them without burning your hands!
2. Preheat the Grill:
While the potatoes are cooling, go ahead and preheat your grill to medium-high heat. This will ensure your potatoes get that nice grilled flavor when you’re ready to cook them!
3. Prepare the Garlic Rosemary Mixture:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Stir it well so all the flavors combine nicely—this will be the delicious coating for your potatoes!
4. Smash the Potatoes:
Once your potatoes are cool enough, place them on a baking sheet. Grab a potato masher or the bottom of a cup and gently smash each potato until they are about ½ inch thick. Don’t mash them too hard—just enough to flatten them slightly!
5. Coat with Oil Mixture:
Now, take your garlic rosemary oil mixture and brush both sides of the smashed potatoes generously. This will help them to get nice and golden brown on the grill!
6. Grill the Potatoes:
Place the prepared smashed potatoes on the grill. Grill them for about 4-5 minutes on each side, or until they’re crispy and golden brown. Keep an eye on them to make sure they don’t burn!
7. Serve:
Once the potatoes are grilled to perfection, remove them from the grill. Garnish with extra fresh rosemary and a sprinkle of coarse salt before serving. Enjoy your warm, delicious Grilled Garlic Rosemary Smashed Potatoes!
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes are great for this recipe, you can use Yukon Gold or red potatoes as well. Just adjust the cooking time if you’re using larger ones; they may take a bit longer to boil until fork-tender.
How to Store Leftover Smashed Potatoes
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or on the grill for a few minutes to regain some crispiness.
Can I Make the Oil Mixture Ahead of Time?
Yes! You can prepare the garlic rosemary oil mixture a day in advance. Just store it in the refrigerator in a sealed container. Allow it to come to room temperature before using, and give it a good stir to mix everything back together.
What If I Don’t Have Fresh Rosemary?
No worries! You can substitute dried rosemary in a pinch; just use about one tablespoon instead of two tablespoons of fresh. Keep in mind that dried herbs are more concentrated, so adjust to your taste!
