These Grilled Garlic Rosemary Smashed Potatoes are a tasty twist on a classic. They’re crispy on the outside, fluffy on the inside, and full of garlic and herb flavor!
Honestly, who can resist that golden crispy crust? I love making these for a barbecue, and they make the perfect side dish to impress my friends. Plus, they’re super fun to smash!
Key Ingredients & Substitutions
Baby Potatoes: I love baby potatoes for their creamy texture and flavor. If you can’t find them, try using small red or yellow potatoes. They also work well for smashing and grilling.
Garlic: Fresh garlic adds a big flavor punch. If you’re in a hurry, you can use garlic powder, about 1/2 teaspoon per clove. Just remember, fresh has a stronger taste!
Olive Oil: Olive oil is great for grilling and adds richness. You can swap it with avocado oil for a different flavor or if you’re looking for a higher smoke point.
Fresh Rosemary: Fresh rosemary really boosts the taste. Dried rosemary can be used in a pinch, but you’ll need less—about 1 teaspoon since it’s more concentrated.
Lemon Wedges: These are optional but they brighten up the potatoes perfectly. If you don’t have lemons, try lime or even a splash of vinegar for an extra kick!
How Do I Smash Potatoes the Right Way?
Smashing the potatoes is key to achieving a crispy exterior while keeping them soft inside. Here’s how to get it just right:
- After boiling, let the potatoes cool enough to handle, but don’t let them cool completely.
- Use the bottom of a glass or a potato masher. Press down gently until they’re about 1/2 inch thick. Don’t apply too much pressure, or they might break apart!
- This gentle smashing technique creates more surface area, which helps them crisp up on the grill.
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby potatoes
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- Salt, to taste
- Pepper, to taste
- Lemon wedges, for serving (optional)
How Much Time Will You Need?
This recipe will take about 30-40 minutes total. You’ll spend about 15-20 minutes cooking the potatoes, and then another 10-15 minutes grilling them. It’s a quick and delicious side dish that’s perfect for any meal!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with water. Turn the heat on high and bring the pot to a boil. Let the potatoes cook until they are fork-tender, which should take about 15 to 20 minutes. Once they’re ready, drain the water and let the potatoes cool slightly so they’re easier to handle.
2. Preheat the Grill:
While the potatoes are cooling, preheat your grill to medium-high heat. This will help get those potatoes nice and crispy when they hit the grill!
3. Prepare the Garlic and Rosemary Mixture:
In a small bowl, mix together the minced garlic, olive oil, chopped rosemary, salt, and pepper. Stir until everything is well combined. This will give your potatoes a flavorful kick!
4. Smash the Potatoes:
Now it’s time to smash! On a clean surface, take each potato and gently flatten it using the bottom of a glass or a potato masher. Aim for about 1/2 inch thick. Be gentle; we want them smashed, not crushed!
5. Grill the Potatoes:
Brush both sides of each smashed potato generously with the garlic-rosemary mixture you prepared earlier. Carefully place the potatoes on the grill. Let them cook for about 5-7 minutes on each side, or until they are crispy and golden brown. You’ll love that grilled flavor!
6. Serve:
Once the potatoes are grilled to perfection, take them off the grill and transfer them to a serving platter. Sprinkle with some extra fresh rosemary and a touch of sea salt for flavor. Serve warm, with lemon wedges on the side if you’d like. Enjoy your delicious grilled garlic rosemary smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes are great for this recipe, you can use new potatoes or even regular-sized Yukon Gold potatoes. If using larger potatoes, just cut them into quarters or halves to ensure even cooking.
How Do I Make These Potatoes Ahead of Time?
You can prepare the garlic and rosemary mixture in advance and even boil the potatoes the day before. Just store the boiled potatoes in the refrigerator. When you’re ready to grill, simply smash them and proceed with the grilling instructions!
What If I Don’t Have a Grill?
No worries! You can make these potatoes in the oven. Preheat your oven to 425°F (220°C), place the smashed potatoes on a baking sheet, brush them with the garlic-rosemary mixture, and bake for about 25-30 minutes, flipping halfway through, until crispy.
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat with a drizzle of olive oil until heated through and slightly crispy again.
