These grilled garlic rosemary smashed potatoes are crunchy on the outside and fluffy on the inside. Tossed with flavorful garlic and fresh rosemary, they are simply delightful!
Honestly, I can’t get enough of that aromatic smell while they cook. It makes the whole kitchen feel cozy! 🥔💕 Pair these with any meal, and your taste buds will be singing!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are my go-to for smashing because they’re creamy and flavorful. If you can’t find them, you can use red potatoes or fingerlings, which will give a similar texture.
Garlic: Fresh garlic is best for this recipe. You can use garlic powder in a pinch, but I really recommend fresh for that punchy flavor! If you like less intensity, try roasted garlic instead.
Rosemary: Fresh rosemary provides a lovely aroma and taste. If fresh isn’t available, you could use dried rosemary, but use less—about a teaspoon will do since dried herbs are more potent.
Olive Oil: A high-quality olive oil is key for flavor. If you want a different twist, avocado oil or melted butter would also work well. Just remember, butter will add richness!
How Do I Achieve Perfectly Crispy Grilled Potatoes?
Getting those potatoes crispy on the grill is all about cooking time and flipping. After boiling, smashing is important as it increases surface area for crispiness.
- Be gentle when smashing; you want them flattened but still holding shape.
- Make sure you preheat the grill properly; this helps in achieving that nice crust.
- Brush the oil mixture on both sides to help with browning and flavor.
- Flip only once; this ensures a nice crust forms without breaking them apart.
Trust me, patience pays off—those crispy edges are absolutely worth it!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small to medium Yukon gold potatoes
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup olive oil
- Salt to taste
- Freshly cracked black pepper to taste
- Coarse sea salt for garnish
- Additional rosemary sprigs for garnish
How Much Time Will You Need?
This delightful dish takes about 35-45 minutes in total. You’ll spend around 20 minutes boiling and preparing the potatoes, plus about 15-20 minutes grilling them until they’re deliciously crispy. Perfect for a summer cookout!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium heat, which is about 400°F (200°C). This is the perfect temperature to get those potatoes nice and crispy!
2. Boil the Potatoes:
In a large pot, add the small to medium Yukon gold potatoes and cover them with cold water. Make sure to also add a generous pinch of salt for flavor. Bring the pot to a boil over high heat, then lower the heat to a simmer. Cook the potatoes for about 15-20 minutes or until they’re tender when you poke them with a fork.
3. Drain and Prep:
Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes. While they’re cooling, grab a small bowl and mix together the minced garlic, chopped rosemary, olive oil, salt, and black pepper. This will be your tasty marinade!
4. Smash the Potatoes:
Place the cooked potatoes on a clean surface. Using a potato masher or the bottom of a cup, gently smash each potato until it’s flattened a bit but still holds its shape. This helps create more crispy edges when grilled!
5. Marinate:
Using a brush or a spoon, coat both sides of each smashed potato with the garlic-rosemary oil mixture. Make sure they’re well-coated for maximum flavor!
6. Grill the Potatoes:
Now it’s time to grill! Place the smashed potatoes on the preheated grill. Cook them for about 5-7 minutes on each side, or until they are crispy and beautifully golden brown.
7. Garnish and Serve:
After grilling, remove the potatoes from the grill and place them on a serving plate. Sprinkle a bit of coarse sea salt on top and add a few sprigs of rosemary for a lovely garnish. Serve them hot and enjoy the flavorful crunch!
Enjoy your delicious grilled garlic rosemary smashed potatoes! Perfect as a side or a tasty snack!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon gold potatoes are great for this recipe due to their creamy texture, you can also use red potatoes or even baby potatoes. Just keep in mind that different potatoes may vary slightly in cooking time, so check for tenderness accordingly!
What Can I Substitute for Olive Oil?
If you don’t have olive oil on hand, you can substitute it with vegetable oil or grapeseed oil. For a different flavor, try using avocado oil or melted butter for a richer taste. Just ensure that the oil you use can withstand high cooking temperatures!
How Do I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, place them in the oven or on the grill to restore their crispy texture. You can also briefly microwave them, but they may lose some crispiness.
Can I Prepare the Potatoes Ahead of Time?
Yes! You can boil and smash the potatoes in advance, then store them in the fridge until you’re ready to grill. Just be sure to brush them with the garlic-rosemary oil mixture before grilling for the best flavor!
