These Grilled Garlic Rosemary Smashed Potatoes are a yummy treat! They combine crispy edges with a soft inside, giving you the best of both worlds. Plus, garlic and rosemary make them smell amazing!
When I make these, my kitchen turns into a cozy little bistro. They’re perfect for barbecues or just a tasty side for dinner. Trust me, you’ll want to make extra because they disappear fast!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or baby potatoes are perfect for this recipe. They hold their shape well and have a creamy texture. If you’re in a pinch, you can use red potatoes or even Russets, but they may become a bit fluffier when smashed.
Garlic: Fresh garlic is best, offering a vibrant flavor. If you’re out, garlic powder works as a substitute, but the taste will be milder. For a twist, try roasted garlic for a sweeter flavor.
Rosemary: Fresh rosemary elevates the dish with its aromatic quality. Dried rosemary is a solid alternative, just use a bit less since it’s more potent. If you don’t enjoy rosemary, thyme or oregano can be good substitutes!
Olive Oil: Use extra virgin olive oil for a rich taste. If you need a substitute, avocado oil or melted butter can also work well, giving a different but delicious flavor.
How Do I Get the Potatoes Perfectly Cooked and Crispy?
Cooking the potatoes right is crucial for the best texture. Start with boiling them until fork-tender, but don’t overcook! Here are some tips:
- Keep the skin on for extra flavor and nutrition – just scrub them clean.
- Once boiled and slightly cool, smashing the potatoes exposes more surface area, which helps them crisp up on the grill.
- Grill at medium-high heat for that crunchy exterior. Turning them only once helps achieve even browning.
For extra crispiness, you can also give them a light drizzle of oil before grilling! Enjoy your cooking!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds small to medium potatoes (Yukon Gold or baby potatoes work well)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 4 tablespoons olive oil
- 1 teaspoon salt (plus extra for garnish)
- ½ teaspoon black pepper
- Optional: additional fresh rosemary for garnish
- Optional: lemon zest for added flavor
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare, including 15-20 minutes to boil the potatoes and about 10-15 minutes for grilling. You’ll spend a little time preparing the garlic rosemary oil and then enjoy the tasty result!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the potatoes in a large pot and covering them with water. Bring the water to a boil and let the potatoes cook for about 15 to 20 minutes. They’re ready when a fork can easily go through them—this means they’re perfectly tender!
2. Preheat the Grill:
While your potatoes are cooking, it’s a good time to preheat your grill. Set it to medium-high heat so it’s hot and ready for grilling later.
3. Drain and Smash the Potatoes:
Once the potatoes are cooked, drain them in a colander and let them cool for a moment. Place the drained potatoes on a cutting board. Using the bottom of a glass or a potato masher, gently smash each potato down until it’s flattened but still holds together in one piece.
4. Prepare the Garlic Rosemary Oil:
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and black pepper. Stir well until everything is nicely combined into a flavorful marinade.
5. Marinate the Potatoes:
Now it’s time to add flavor! Brush both sides of your smashed potatoes with the garlic rosemary oil mixture, ensuring that they are well coated. This will give them a delicious flavor when they grill!
6. Grill the Potatoes:
Place your prepared smashed potatoes on the grill. Cook them for about 5 to 7 minutes on each side. You want them to be crispy and golden brown—that’s when they are at their best!
7. Serve:
Once they’re grilled to perfection, transfer the potatoes to a serving plate. Sprinkle a little flaky sea salt on top and feel free to garnish with extra rosemary or a bit of lemon zest for an extra pop of flavor. Serve warm and enjoy your tasty dish!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and baby potatoes are fantastic choices, you can also use red potatoes or even fingerling potatoes. Just make sure they are small to medium-sized for even cooking, and adjust boiling time if they are larger.
What If I Don’t Have Fresh Rosemary?
No problem! You can substitute dried rosemary in a pinch—just use 1 tablespoon instead of 2 tablespoons of fresh. Dried herbs are more concentrated, so you won’t need as much. If you prefer other herbs, thyme or oregano would also work beautifully!
How to Store Leftover Grilled Potatoes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or use a microwave if you’re in a hurry!
Can I Make These Potatoes Ahead of Time?
Sure! You can boil and smash the potatoes a day in advance. Just store them in the fridge covered with plastic wrap. When ready to grill, brush on the garlic rosemary oil and grill them as directed. This will help streamline your cooking on the day you plan to serve them!
