These grilled garlic rosemary smashed potatoes are a must-try! They’re crispy on the outside and fluffy inside, bursting with the tasty flavors of garlic and fresh rosemary.
When I make these, I can’t help but sneak a few while cooking. They make the perfect side dish for any meal. Plus, grilling gives them an extra yummy touch! 🔥
Key Ingredients & Substitutions
Potatoes: Small potatoes like baby Yukon Gold or red potatoes work best for this recipe. Their creamy texture shines when smashed and grilled. If you can’t find these, try using fingerling potatoes or even medium-sized potatoes cut into smaller pieces.
Olive Oil: Olive oil adds a lovely richness to the potatoes. You can substitute it with avocado oil for a similar flavor and a higher smoke point, perfect for grilling. Regular vegetable oil also works in a pinch.
Garlic: Fresh garlic is key for flavor! If you’re in a hurry, you could use garlic powder, though I recommend fresh for the best taste. Just remember, 1 clove of garlic is about 1/8 teaspoon of powder.
Rosemary: Fresh rosemary makes these potatoes aromatic and delicious. If you don’t have fresh, dried rosemary can work as well—just use half the amount since it’s more concentrated. Thyme is another great substitute if you want a different herbal flavor!
How Do You Get the Perfectly Smashed Potatoes?
Smashed potatoes are simple but creating that right texture is crucial. Take care to gently flatten the potatoes without fully breaking them apart. This method gives you crispy edges and a fluffy inside.
- Smash the potato with your palm or the bottom of a cup until they’re about half an inch thick.
- Focus on even pressure to create a nice surface for the oil to cling to.
How to Make Grilled Garlic Rosemary Smashed Potatoes?
Ingredients You’ll Need:
- 2 pounds small potatoes (e.g., baby Yukon Gold or red potatoes)
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped (plus extra for garnish)
- Salt, to taste
- Black pepper, to taste
- Optional: Flaky sea salt for topping
How Much Time Will You Need?
This recipe will take about 35-40 minutes in total. You’ll spend around 15-20 minutes cooking the potatoes, plus some time for grilling them. The preparation steps are simple and quick, making this a perfect side dish for your meal!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This is important to get those nice char marks on your potatoes!
2. Prepare the Potatoes:
Wash your small potatoes thoroughly and place them in a large pot. Cover the potatoes with water and add a good amount of salt—this will help flavor them while they cook.
3. Boil the Potatoes:
Bring the water to a boil over high heat, then lower the heat and let the potatoes simmer until they’re fork-tender. This should take about 15-20 minutes. Once done, drain the potatoes and let them cool slightly.
4. Smash the Potatoes:
When the potatoes are cool enough to touch, gently smash each one with the palm of your hand or the bottom of a cup. Flatten them just enough to break their skin, but be careful not to break them apart completely.
5. Make the Garlic Rosemary Oil:
In a small bowl, mix together your olive oil, minced garlic, chopped rosemary, salt, and black pepper. This fragrant mixture will coat the potatoes beautifully.
6. Brush the Potatoes:
Using a brush or a spoon, generously coat both sides of the smashed potatoes with the garlic rosemary oil mixture. Make sure they’re well covered for that delicious flavor!
7. Grill the Potatoes:
Now, place the oiled potatoes directly on the grill. Cook each side for about 5-7 minutes, or until they’re golden brown and crispy. Keep an eye on them to avoid burning!
8. Serve Your Potatoes:
Once grilled, remove the potatoes from the grill and transfer them to a serving platter. This is the fun part!
9. Finish and Enjoy:
To finish, sprinkle the potatoes with some extra chopped rosemary and flaky sea salt if you like. Serve them warm and enjoy the delightful crunch and flavor!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes work great, you can use any small potatoes, such as fingerlings or new potatoes. Just make sure they are similar in size for even cooking!
What If I Don’t Have a Grill?
No problem! You can make these smashed potatoes in the oven as well. Simply preheat your oven to 425°F (220°C) and place the brushed potatoes on a baking sheet. Roast for about 25-30 minutes, flipping halfway through, until they are golden and crispy.
Can I Prepare the Potatoes Ahead of Time?
Yes, you can! Boil and smash the potatoes earlier in the day and store them in the fridge. When you’re ready to grill, simply brush them with the garlic rosemary oil mixture and grill as instructed. This allows for even more flavor to develop!
How Should I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again.
