These Grilled Garlic Rosemary Smashed Potatoes are a fun twist on a classic side dish! They’re crispy on the outside and soft inside, packed with tasty garlic and fragrant rosemary.
I love grilling them because they get a nice smoky flavor that makes my kitchen smell amazing! Serve them with anything, and watch them disappear in no time!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and buttery in flavor, making them perfect for smashing. If you can’t find them, you can use red potatoes or even russet potatoes, but they may have a different texture.
Olive Oil: This oil infuses a rich flavor. If you’re looking for alternatives, avocado oil or even melted butter could work great. Just remember, butter might add a different taste!
Garlic: Fresh garlic is best for that strong aroma and taste. If you’re in a pinch, garlic powder can substitute, but use less since it’s more concentrated. I love adding extra garlic for a stronger flavor!
Rosemary: Fresh rosemary is aromatic and delicious. Dried rosemary is a good substitute, but remember it’s more potent, so use half the amount. I enjoy adding a touch more rosemary for that extra herby goodness!
Parmesan Cheese: This cheese adds a delicious salty hit at the end. You can skip it if you prefer a dairy-free option, or try nutritional yeast for a cheesy flavor without the dairy!
How Do You Achieve Crispy Grilled Potatoes?
Getting the potatoes crispy on the grill is key! The smashing process increases the surface area, which allows for that delightful crispiness. Here’s how to get great results:
- Boil the potatoes until fork-tender but not too soft; this helps them maintain shape.
- Let them cool slightly before smashing; this helps them hold together better.
- When grilling, make sure the grill is preheated well. This creates a nice sear when the potatoes hit the grill.
- Brush both sides of the smashed potatoes with your garlic-rosemary mixture to create layers of flavor and help them crisp up.
These steps will give you perfectly grilled potatoes that are crispy on the outside while staying fluffy on the inside. Enjoy your delicious side dish!
How to Make Grilled Garlic Rosemary Smashed Potatoes?
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby Yukon gold potatoes
For the Garlic Rosemary Mixture:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Salt, to taste
- Black pepper, to taste
Optional Garnish:
- Grated Parmesan cheese, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes total. You’ll spend around 15-20 minutes boiling the potatoes and then another 10-15 minutes prepping and grilling them. It’s a quick and delicious way to enjoy potatoes!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby Yukon gold potatoes in a large pot. Cover them completely with water and bring to a boil over high heat. Cook the potatoes until they’re fork-tender, which should take about 15-20 minutes. You want them soft but not mushy!
2. Preheat the Grill:
While your potatoes are boiling, preheat your grill to medium-high heat. You want it nice and hot for that perfect grilled texture!
3. Prepare the Potatoes:
Once the potatoes are cooked, carefully drain them and let them cool for a few minutes. Then, take the bottom of a glass or a potato masher and gently smash each potato until it’s about ½ inch thick. This creates a nice surface for grilling!
4. Make the Garlic Rosemary Mixture:
In a small mixing bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Stir the mixture until everything is well blended. This will give your potatoes that lovely garlic-rosemary flavor!
5. Coat the Potatoes:
Brush the smashed potatoes with the garlic rosemary mixture on both sides. Make sure each side is well coated to soak in all that delicious flavor!
6. Grill the Potatoes:
Now it’s time to grill! Place the coated smashed potatoes on the grill and cook them for about 4-5 minutes on each side. You’re looking for a crispy and golden-brown finish. Turn them carefully to avoid breaking!
7. Serve:
Once your potatoes are perfectly grilled, remove them from the grill. If you like, sprinkle some grated Parmesan cheese on top before serving. Enjoy these warm and tasty smashed potatoes as a scrumptious side dish!
Can I Use Other Types of Potatoes?
Absolutely! While baby Yukon gold potatoes are tasty, you can substitute with other waxy potatoes like red potatoes or even fingerling potatoes for a different texture and flavor. Just make sure they’re small enough to smash!
How Can I Make This Recipe Vegan?
To make these potatoes vegan, simply omit the Parmesan cheese or use a dairy-free cheese alternative. The garlic and rosemary will still give it fabulous flavor!
How Do I 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 350°F (175°C) for about 10-15 minutes until warmed through and crispy again!
Can I Prepare the Potatoes Ahead of Time?
Yes! You can boil and smash the potatoes a day in advance. Just refrigerate them after smashing, then brush with the garlic rosemary mixture right before grilling for a quick and easy side dish.
