Get ready for some crispy and savory goodness with these Grilled Garlic Rosemary Smashed Potatoes! They are buttery soft on the inside and have a perfect crunch on the outside.
Honestly, who can resist the smell of garlic and rosemary sizzling on the grill? I love serving them warm with a sprinkle of salt—perfect for any meal or just because! 😋
Ingredients & Substitutions
Potatoes: Yukon Gold or baby potatoes work best for their creamy texture and buttery flavor. If unavailable, feel free to use red potatoes or even fingerling varieties. Just ensure they’re small enough for smashing!
Garlic: Fresh garlic gives a robust flavor, but if you don’t have fresh, you can use garlic powder. Use about 1/8 tablespoon for each clove. I always prefer fresh when I can; it adds richness to the dish!
Rosemary: Fresh rosemary is the star here and adds lots of aroma. For a substitute, try fresh thyme or tarragon, but remember they offer a different flavor profile. Dried rosemary could work in a pinch – just use half the amount!
Olive Oil: Extra virgin olive oil is ideal for its flavor. You can substitute with avocado oil or melted butter for a slightly different taste. I often alternate between these depending on what I have on hand.
How Do I Smash Potatoes without Making a Mess?
Smashed potatoes are simple but can be tricky if not handled well. The goal is to flatten them while keeping their structure intact. Here’s how to nail it:
- After boiling, let the potatoes cool slightly so they’re easier to handle.
- Use a heavy glass or potato masher to gently press down, aiming for about an inch thick. Press slowly to avoid breaking them apart.
- Don’t worry if the edges get a little ragged – that’s where the crispy goodness happens when grilling!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small to medium potatoes (Yukon Gold or baby potatoes)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- 4 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Flaky sea salt for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend around 15-20 minutes boiling the potatoes and an additional 10-15 minutes grilling and garnishing them. It’s a quick and tasty side dish that’s perfect for any meal!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by taking a large pot and filling it with water. Add some salt and bring the water to a boil over high heat. Once boiling, carefully add the potatoes. Let them cook until they are fork-tender, which should take about 15-20 minutes. After that, drain the potatoes in a colander and let them cool for a few minutes until you can handle them comfortably.
2. Smash the Potatoes:
While the potatoes are cooling, get your grill ready by preheating it to medium-high heat. Once the potatoes are cool enough to touch, take a heavy glass or a potato masher and gently press down on each potato until they are smashed to about an inch thick but still in one piece. This will help them get crispy on the grill.
3. Seasoning the Potatoes:
In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and black pepper. Mix well until everything is combined. Now, brush this delicious garlic-rosemary mixture generously over each smashed potato, making sure they are well-coated. This will add amazing flavor while they grill!
4. Grilling the Potatoes:
Place the seasoned smashed potatoes directly on the hot grill. Grill them for about 5-7 minutes on each side. You want them to be golden brown and a bit crispy. Keep an eye on them to ensure they don’t burn.
5. Garnish and Serve:
Once they are beautifully grilled, carefully remove the potatoes from the grill and transfer them to a serving platter. To make them look even better, garnish with extra fresh rosemary and a sprinkle of flaky sea salt if you like. Serve them warm and enjoy your delicious grilled garlic rosemary smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and baby potatoes work great, you can also use red potatoes or even russets. Just keep in mind that different potatoes may vary in cooking time; adjust accordingly until they’re fork-tender.
How Do I Store Leftover Smashed Potatoes?
Store leftover potatoes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them back on the grill or in a preheated oven at 400°F (200°C) until crispy again, about 10-15 minutes. You can drizzle a bit more olive oil before reheating for extra flavor!
What If I Don’t Have Fresh Rosemary?
No problem! If you don’t have fresh rosemary on hand, you can substitute with dried rosemary—just use about one-third of the amount, as dried herbs are more concentrated. Alternatively, oregano or thyme can offer a different but delightful flavor profile!
Can I Make These Potatoes in the Oven Instead of the Grill?
Yes, you can! After smashing and seasoning the potatoes, place them on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for 25-30 minutes, flipping halfway through, until they are golden and crispy. This method will yield delicious results if grilling isn’t an option!
