These grilled garlic rosemary smashed potatoes are full of flavor! They’re crispy on the outside and soft inside, making them a great side dish for any meal.
I love how easy it is to make these potatoes. Just boil, smash, season with garlic and rosemary, and grill them to perfection. Trust me, they’re usually the first to disappear!
Ingredients & Substitutions
Baby Potatoes: Using Yukon Gold or red potatoes gives the best creamy texture. If you can’t find these, fingerling or new potatoes work well too. Just make sure they are small enough to smash easily!
Garlic: Fresh garlic is key for flavor, but if you have garlic powder on hand, you can use about 1/2 teaspoon as a substitute. However, fresh always packs more punch in these recipes.
Olive Oil: This adds richness. If you’re looking for a lighter option, avocado oil is a good substitute. Keep in mind, it may slightly change the flavor.
Fresh Rosemary: Fresh herbs elevate the dish, but dried rosemary works too. Just use half the amount since dried is more concentrated. I personally love the fresh touch for its aroma.
Parmesan Cheese: For a dairy-free option, consider nutritional yeast for a cheesy flavor. If you want to keep it cheesy, Pecorino Romano is also a suitable alternative.
How Do I Get My Smashed Potatoes Crispy on the Grill?
The key to crispy smashed potatoes lies in the smashing and grilling process. When smashing, you want them flattened yet intact, which allows for more surface area to get crispy when grilling.
- After cooking the potatoes, let them cool briefly. This helps them keep their shape while smashing.
- Use medium-high heat on the grill, as too low may not give that nice crunch.
- Ensure both sides of the potatoes are well-coated with the garlic rosemary mixture. This not only adds flavor but helps with browning.
- Monitor them closely while grilling. Aim for a golden brown color, flipping only when ready.
With these steps in place, you’ll have perfectly crispy smashed potatoes every time! Enjoy your grilling!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (like Yukon Gold or red potatoes)
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Salt, to taste
- Black pepper, to taste
- Optional: Grated Parmesan cheese for topping
How Much Time Will You Need?
This recipe takes about 30-40 minutes in total. You’ll spend approximately 15-20 minutes boiling the potatoes and then another 10-15 minutes for grilling. Plus, a few minutes for preparation. Perfect for a tasty side dish!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by placing the baby potatoes in a large pot. Cover them with water and sprinkle in a generous amount of salt. Bring the pot to a boil over high heat and let the potatoes 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 comfortably.
2. Preheat the Grill:
While the potatoes are boiling, go ahead and preheat your grill to medium-high heat. This will ensure that your potatoes get crispy and golden brown when it’s time to grill them.
3. Smash the Potatoes:
Once the potatoes are cool enough to touch, take them out and place them on a baking sheet or cutting board. Using the bottom of a glass or a potato masher, gently smash each potato. You want them to flatten out, but still hold their shape. Don’t worry about making them perfect!
4. Prepare the Garlic Rosemary Mixture:
In a small bowl, combine the minced garlic, olive oil, chopped rosemary, salt, and black pepper. Give it a good mix until everything is well combined. This mixture is what will give your potatoes a delicious flavor!
5. Coat the Potatoes:
Using a brush or a spoon, coat both sides of each smashed potato with the garlic rosemary mixture. Make sure each potato gets a good amount of garlic to infuse those flavors.
6. Grill the Potatoes:
Carefully place the coated smashed potatoes on your preheated grill. Grill them for about 5-7 minutes on each side or until they’re crispy and golden brown. If you like, you can sprinkle grated Parmesan cheese on top during the last few minutes of grilling to add a cheesy touch!
7. Serve:
Once they’re done grilling, carefully remove the potatoes from the grill and let them sit for a minute before serving. Enjoy them hot, garnished with a bit of extra rosemary if you fancy, and savor the deliciousness!
Can I Use Different Types of Potatoes?
Absolutely! While baby Yukon Gold or red potatoes work great, you can use any waxy potatoes like new potatoes or fingerlings. Just ensure they are similar in size for even cooking. Avoid starchy potatoes like Russets, as they won’t smash and grill as well!
Can I Make This Recipe Ahead of Time?
Yes, you can! Cook the potatoes and smash them ahead of time. Once prepared, store them in the fridge for up to 2 days. When you’re ready to grill, simply brush with the garlic rosemary mixture and grill as instructed. This saves you time on busy days!
What’s the Best Way to Store Leftover Grilled Smashed Potatoes?
To store any leftovers, let the potatoes cool completely, then place them in an airtight container in the refrigerator. They will last for about 3 days. Reheat in a skillet with a bit of oil to restore their crispy texture!
Can I Add Other Herbs or Spices?
Definitely! Feel free to experiment with herbs like thyme, parsley, or even a bit of cayenne pepper for a kick. Just be mindful of the quantities so that the flavors don’t overpower the garlic and rosemary that define the dish!
