These grilled garlic rosemary smashed potatoes are a tasty side dish that’s crispy on the outside and soft on the inside. They get a yummy flavor boost from the garlic and fresh rosemary.
Honestly, these potatoes are perfect for any meal. I love serving them with grilled chicken or burgers—they disappear fast! Plus, who can resist that smell of garlic and herbs? 😋
Key Ingredients & Substitutions
Baby Potatoes: These are perfect for smashing because of their small size and creamy texture. You can swap them for regular potatoes, like Yukon Golds, but adjust the cooking time since they’re larger.
Garlic: Fresh minced garlic gives a wonderful aroma and flavor. If you don’t have fresh on hand, feel free to use garlic powder—start with about 1 teaspoon.
Olive Oil: It’s great for flavor and helps with grilling. For a different taste, you can use melted butter or avocado oil as a substitute.
Fresh Rosemary: This herb adds a lovely scent. If you can’t find it, dried rosemary works too. Just remember to use only a third of the amount since dried herbs are more concentrated.
Coarse Sea Salt: For finishing, this adds a nice crunch. You can also use flaky sea salt or kosher salt instead, depending on preference.
How Do You Achieve Crispy Smashed Potatoes on the Grill?
Getting that perfect crispy outside is all about technique. After boiling, make sure not to press too hard when smashing the potatoes. You want them to flatten while still holding their shape. Use a flat surface for evenness.
- Start by boiling the potatoes until just tender, then drain and cool slightly.
- Gently smash each potato to about 1-inch thick.
- Brush both sides with the garlic-rosemary oil mixture; this adds flavor and helps crisp them up while grilling.
- Grill on medium-high heat for 5-7 minutes each side. Keep an eye on them until they turn golden brown.
For extra crunch, try cooking them a bit longer on the grill, just be careful not to burn!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- Salt, to taste
- Black pepper, to taste
- Coarse sea salt, for finishing
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend about 15-20 minutes boiling the potatoes and another 10 minutes for prep and grilling. Quick and delightful!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with water. Bring the water to a boil and let the potatoes cook for about 15-20 minutes. They’re ready when a fork goes through them easily, but they shouldn’t be falling apart just yet!
2. Preheat the Grill:
While the potatoes are boiling, turn on your grill to medium-high heat. This way, it will be nice and hot by the time you’re ready to grill your potatoes.
3. Prepare the Mixture:
In a small bowl, combine the minced garlic, olive oil, and chopped rosemary. Add salt and black pepper to taste. Stir the mixture well so that all the flavors blend together.
4. Smash the Potatoes:
Once the potatoes are boiled, drain them and let them cool for a minute or two. On a flat surface or a baking sheet, gently smash each potato with the bottom of a cup or a heavy fork. You want them flat, but not broken apart!
5. Add the Topping:
Generously brush both sides of the smashed potatoes with the garlic-rosemary oil mixture you prepared. Ensure they are well coated for great flavor!
6. Grill the Potatoes:
Now it’s time to grill! Place the smashed potatoes on the preheated grill. Grill each side for about 5-7 minutes or until they reach a lovely crispy and golden brown finish. Keep an eye on them!
7. Finishing Touches:
Once they are grilled to perfection, take the potatoes off the grill. Sprinkle them with coarse sea salt and add some extra chopped rosemary on top for a fresh touch.
8. Serve:
Serve these warm as a side dish. Get ready to enjoy the crispy texture and delicious, aromatic flavors of your grilled garlic rosemary smashed potatoes!
Can I Use Another Type of Potato for This Recipe?
Yes, you can absolutely use other types of potatoes like Yukon Gold or red potatoes! However, keep in mind that different potatoes may require varying cooking times. Make sure to boil until tender, then proceed with smashing and grilling.
What If I Don’t Have Fresh Rosemary?
If fresh rosemary isn’t available, dried rosemary can be a substitute. Use about 1 teaspoon of dried rosemary, but remember that it’s more concentrated than fresh, so adjust to taste. You can also try other herbs like thyme or oregano for a different flavor profile!
How to Store Leftovers?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, you can either place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through or pop them back on the grill for that crispy texture!
Can I Grill the Potatoes Indoors?
If you don’t have access to an outdoor grill, you can use a grill pan on your stovetop. Preheat the grill pan and cook the smashed potatoes as you would on an outdoor grill, ensuring they get that nice char and crispiness!
