These crispy smashed potatoes are bursting with flavor! Grilled to perfection and seasoned with garlic and rosemary, they make a tasty side dish that everyone will love.
Honestly, who can resist the smell of garlic grilling? I often find myself eating too many of these! 🤭 Pair them with your favorite protein for a delicious meal!
Key Ingredients & Substitutions
Baby Potatoes: These are ideal for this dish, as they are tender and cook quickly. Yukon gold potatoes are a great substitute if you can’t find baby potatoes. They also have a buttery flavor, which is delicious.
Olive Oil: Extra virgin olive oil adds rich flavor and helps achieve that crispy texture when grilling. If you’re looking for a different flavor, you might try avocado oil or even melted butter, which can add a lovely taste.
Garlic: Fresh garlic is the best for this recipe. If you only have garlic powder, use about 1/2 teaspoon instead. However, fresh garlic gives a stronger and fresher flavor that I personally love!
Rosemary: Fresh rosemary is aromatic and tasty, but if you don’t have it, dried rosemary works well too. Just remember to use less—the flavor is more concentrated. I often prefer fresh when I can find it; the scent is unbeatable!
How Do I Get Crispy and Flavorful Grilled Potatoes?
To achieve those crispy, flavorful potatoes, follow these steps closely:
- Proper Boiling: Boil the potatoes just until they’re tender but not falling apart. This helps them hold their shape during grilling. A fork should easily pierce them.
- Smashing Technique: Lightly press down on the potatoes. You want to flatten them into discs but not destroy them completely. A gentle push with the bottom of a glass or fork is perfect!
- Oil Coating: Make sure to coat every potato well with the garlic and rosemary oil. This will not only add flavor but also help them crisp up on the grill.
- Grilling: Place the potatoes on a preheated grill and don’t flip them too soon. A golden brown crust takes a few minutes, so be patient. Grill about 4-5 minutes per side. Check them for doneness.
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small Yukon gold potatoes)
For the Garlic Rosemary Mixture:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Garnish:
- Additional fresh rosemary for serving
How Much Time Will You Need?
This recipe will take about 30-40 minutes. You’ll spend around 15-20 minutes boiling the potatoes, and then another 10-15 minutes for grilling and preparing the tasty garlic rosemary mixture. A perfect side dish ready in no time!
Step-by-Step Instructions:
1. Preheat Your Grill:
Start by preheating your grill to medium-high heat. Make sure it’s nice and hot before adding the potatoes, so you get that perfect crispiness!
2. Boil the Potatoes:
In a large pot, bring water to a boil and carefully add the baby potatoes. Let them cook for about 15-20 minutes, or until they are tender and you can easily pierce them with a fork. Once cooked, drain the water and let the potatoes cool a bit.
3. Smash the Potatoes:
When the potatoes are cool enough to handle, place each one on a cutting board. Using the bottom of a glass or a fork, gently press down on each potato to smash it lightly. You want them to become flat discs.
4. Prepare the Oil Mixture:
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, salt, and black pepper. This flavorful mixture will be drizzled over the potatoes for extra taste!
5. Brush or Drizzle the Oil Mixture:
Take the smashed potatoes and arrange them on a large baking sheet or tray. Using a brush or a spoon, coat each potato with the garlic-rosemary oil mixture. Make sure they are well covered for maximum flavor!
6. Grill the Potatoes:
Now it’s time to grill! Place the smashed potatoes directly on the grill grates. Grill them for about 4-5 minutes on each side, or until they turn crisp and golden brown. You’ll love that smoky flavor!
7. Serve:
Once done, carefully remove the potatoes from the grill. If you like, garnish them with additional fresh rosemary for a nice touch. Serve warm as a delightful side dish. Enjoy your delicious grilled garlic rosemary smashed potatoes!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While baby potatoes or small Yukon gold potatoes work best, you can use other types like red potatoes or even fingerling potatoes. Just keep in mind that different potatoes may cook at varying times, so adjust your boiling time as needed to ensure they’re tender.
How to Store Leftover Smashed Potatoes?
Leftover smashed potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave until warmed through, or for an extra crispy texture, reheat them in a skillet on the stove for a few minutes.
Can I Make the Oil Mixture Ahead of Time?
Yes! You can prepare the garlic-rosemary oil mixture a day in advance. Simply store it in a sealed container in the refrigerator. Just give it a good stir before using, as the oil may settle or separate.
What Should I Serve with Grilled Garlic Rosemary Smashed Potatoes?
These potatoes pair wonderfully with grilled meats, fish, or vegetables. Consider serving them alongside grilled chicken, steak, or a fresh salad for a complete meal!
