These grilled garlic rosemary smashed potatoes are crispy on the outside and fluffy on the inside. The garlic and rosemary give them a yummy, fresh flavor!
Honestly, who can resist potatoes, especially when they’re crispy? I love serving these at BBQs—you can’t go wrong with a potato side that everyone enjoys! 😋
Making them is a breeze! Just boil, smash, season, and throw them on the grill. Perfect for sunny days when you want to impress without much effort!
Key Ingredients & Substitutions
Baby Potatoes: I love using Yukon Gold or red potatoes for their creamy texture. If you can’t find baby potatoes, try regular potatoes, just cut them into chunks to ensure even cooking.
Olive Oil: Olive oil adds a fantastic flavor and helps with browning. While I prefer it, you can replace it with avocado oil or melted butter for a different taste.
Garlic: Fresh minced garlic really brings this dish to life! If fresh garlic isn’t available, you can use 1/4 teaspoon of garlic powder instead.
Rosemary: Fresh rosemary has an amazing aroma, but dried rosemary works well too! If you’re not a fan of rosemary, thyme or parsley can make great substitutes.
Parmesan Cheese: Grated Parmesan adds a delicious salty flavor on top. If you want to keep it dairy-free, nutritional yeast is a good alternative for that cheesy flavor.
How Do I Achieve Crispy Yet Tender Potatoes on the Grill?
The key to perfectly grilled smashed potatoes is the balance between softness and crispiness. Here’s how you can achieve it:
- Boil the potatoes until a fork easily goes in, about 15-20 minutes. This ensures they’re tender inside.
- Let them cool slightly. Handling hot potatoes can be tricky!
- Smash them gently. The goal is to flatten without creating too many cracks, helping them hold their shape on the grill.
- Brush both sides with the garlic-rosemary oil. This gives flavor and promotes browning.
- Grill over medium heat (375°F to 400°F). Flip halfway so they get evenly crispy, about 10-15 minutes total.
Enjoy these tips, and you’ll have the best grilled smashed potatoes to share!
How to Make Grilled Garlic Rosemary Smashed Potatoes?
Ingredients You’ll Need:
For The Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red potatoes work well)
For The Garlic-Rosemary Oil:
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Salt, to taste
- Black pepper, to taste
Optional Toppings:
- Grated Parmesan cheese for topping
- Fresh rosemary sprigs for garnish
How Much Time Will You Need?
The total time for this recipe is about 30-40 minutes. You’ll need around 15-20 minutes to boil the potatoes, and another 10-15 minutes for grilling them. It’s a delicious addition to any meal and perfect for gatherings!
Step-by-Step Instructions:
1. Get Your Grill Ready:
First, preheat your grill to medium heat, which is around 375°F to 400°F. This will ensure your potatoes get that lovely crispy texture.
2. Boil the Potatoes:
Wash the baby potatoes thoroughly to remove any dirt. Place them in a large pot and cover them with water, adding a generous pinch of salt for flavor. Bring the water to a boil over high heat and cook the potatoes for about 15-20 minutes, or until they are fork-tender and easy to pierce.
3. Smash Those Potatoes:
Once the potatoes are cooked, drain them in a colander and let them cool slightly. This will make them easier to handle. On a clean surface, gently use the bottom of a glass or a potato masher to smash each potato until they are flattened but still hold their shape.
4. Make the Garlic-Rosemary Oil:
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper. Mix it well so all the flavors come together.
5. Brush the Potatoes:
Using a brush, coat both sides of each smashed potato with your garlic-rosemary oil mixture. Make sure they are well covered for maximum flavor!
6. Grill the Potatoes:
Place the potatoes directly on the preheated grill. Grill them for about 10-15 minutes, flipping them halfway through. You want them to be crispy and golden brown on both sides.
7. Add the Cheese (Optional):
If you love cheese, sprinkle some grated Parmesan over the potatoes during the last few minutes of grilling to melt and add extra flavor.
8. Serve and Enjoy:
Once they are golden and crispy, carefully remove the potatoes from the grill and transfer them to a serving platter. Garnish with fresh rosemary sprigs for a charming touch. Serve warm and enjoy this tasty side dish!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold and red potatoes are recommended for their creamy texture, you can also use fingerling or new potatoes. Just ensure they’re similar in size for even cooking. If you opt for larger potatoes, cut them into similar-sized chunks before boiling.
Can I Prepare the Potatoes Ahead of Time?
Yes, you can boil the potatoes a day in advance. After boiling, let them cool completely, then store them in an airtight container in the fridge. When you’re ready to grill, just take them out and allow them to come to room temperature before smashing and grilling.
How to Store Leftover Smashed Potatoes?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 375°F (190°C) for about 10-15 minutes until warmed through and crispy again. You can also reheat them on the grill for a smoky flavor!
Can I Make These Potatoes Spicier?
Definitely! If you like a bit of heat, add some red pepper flakes to the garlic and rosemary oil mixture before brushing it on the potatoes. You can also serve them with a spicy dipping sauce on the side for an extra kick!
