These grilled garlic rosemary smashed potatoes are crispy on the outside and fluffy on the inside. The garlic and rosemary give them a tasty kick that you’ll love!
I can’t resist how good these potatoes smell while grilling. They make a perfect side for any meal, and honestly, I sometimes snack on them right off the grill! 😄
Key Ingredients & Substitutions
Potatoes: Yukon Gold or baby potatoes are perfect for this recipe because they stay creamy when cooked. If you can’t find them, red potatoes or even new potatoes will work. Just stick with something that’s nice and waxy for the best texture.
Garlic: Fresh garlic adds a punch of flavor, but if you’re in a pinch, you can use garlic powder—about 1 teaspoon should do it. I always prefer the fresh stuff for cooking, as it really makes a difference!
Rosemary: Fresh rosemary gives an aromatic touch, but if you have dried rosemary, it’s a fine substitute. Just use half the amount, as dried herbs are more concentrated in flavor. I love adding a little extra when I use fresh, as it brings a lovely fragrance.
Olive Oil: Olive oil is key for brushing on the potatoes, but canola oil or avocado oil are good options too. They have a higher smoke point and can handle grilling well.
How Do I Smash the Potatoes Without Making a Mess?
Smashed potatoes are all about getting that crispy exterior while keeping them mostly intact. Here’s how to do it without chaos:
- Use a clean surface: A cutting board works great.
- Gently press down: Use the bottom of a glass or potato masher. Apply even pressure so they flatten without breaking apart too much.
- Keep them thick: Aim for about 1/2 inch thick, this way they will get nice and crispy on the grill.
Don’t worry too much about perfect shapes; the rustic look is part of their charm! Happy smashing!
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 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: additional rosemary sprigs for garnish
How Much Time Will You Need?
This recipe takes about 30-35 minutes in total. You’ll spend about 15-20 minutes boiling the potatoes, then a quick cooling period, followed by 10-15 minutes grilling. It’s a perfect side dish packed with flavor!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by placing the potatoes in a large pot and cover them completely with water. Add a generous pinch of salt to the water. Turn up the heat and bring it to a boil. Cook the potatoes until they’re fork-tender, which should take about 15 to 20 minutes. Keep an eye on them!
2. Drain and Cool:
Once the potatoes are tender, carefully drain them in a colander and let them cool for a few minutes. This will make them easier to handle. While they are cooling, preheat your grill to medium heat so it’s ready when you are.
3. Smash the Potatoes:
Now it’s time to flatten the potatoes! Grab a clean surface or a cutting board, and using the bottom of a glass or a potato masher, gently press down on each potato until it’s flattened but still holding its shape. You want a nice, chunky smashed potato!
4. Prepare Garlic Rosemary Mixture:
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Stir it all together until it’s nicely mixed. This fragrant mixture will give your potatoes irresistible flavor.
5. Brush the Potatoes:
Take your garlic rosemary mixture and generously brush both sides of the smashed potatoes with it. Make sure they’re well-coated so every bite is packed with flavor!
6. Grill the Potatoes:
Now, it’s time to grill! Place your smashed potatoes on the preheated grill. Grill them for about 5-7 minutes on each side. You’re looking for a nice golden brown color and crispy edges—absolutely delicious!
7. Serve:
Once they are grilled to perfection, remove the potatoes from the grill and transfer them to a lovely serving plate. If you’d like, garnish with some extra fresh rosemary and a sprinkle of flaky sea salt. Serve those warm potato delights and enjoy!
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 cooking times may vary slightly, so test for doneness with a fork.
What If I Don’t Have Fresh Rosemary?
No problem! You can substitute fresh rosemary with dried rosemary, using about 1 tablespoon. If you want a different flavor twist, thyme or oregano can also make excellent alternatives!
Can I Prepare the Potatoes Ahead of Time?
Yes, you can cook the potatoes and smash them ahead of time! Simply boil and smash the potatoes, then let them cool completely. Store them in the fridge for up to a day. When you’re ready to grill, brush with the garlic mixture and grill as instructed!
How to Store Leftover Grilled Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just pop them back on the grill for a few minutes to regain their crispiness or use an oven at 350°F (175°C) until warmed through.
