These Grilled Garlic Rosemary Smashed Potatoes are crispy on the outside and soft inside, bursting with tasty garlic and fragrant rosemary. Perfect for barbecues!
They’re simple to make: just boil, smash, and grill. The best part? Your kitchen won’t smell like a restaurant; it’ll smell like heaven! 🌿
Key Ingredients & Substitutions
Baby Potatoes: I recommend using Yukon gold or red potatoes for their creamy texture. If you’re in a pinch, try fingerling or even regular russet potatoes; just cut them into smaller chunks for even cooking.
Olive Oil: Olive oil adds a rich flavor. If you want a different taste, consider using avocado oil or melted butter as a substitute. Both will work well while changing the profile a bit.
Garlic: Fresh garlic cloves really bring out the flavor in this dish. If you’re out of fresh garlic, you can use garlic powder, but fresh is always best for that punchy taste!
Rosemary: Fresh rosemary gives a lovely aroma. If you only have dried rosemary, use about one-third of the amount (1 tablespoon). I find fresh herbs make a noticeable difference!
How Do I Smash Potatoes Perfectly?
Smashed potatoes are all about getting them thin enough to crisp up while retaining some softness inside. Here’s how to make sure they turn out exactly right:
- After boiling, let the potatoes cool for a few minutes so they are easier to handle, but still warm.
- Place them on a cutting board and gently press down with a potato masher or the bottom of a glass until they are about 1/2 inch thick. Don’t mash too hard; you want them intact!
- Pile them up neatly on the board for easy prepping before the final grilling.
This technique creates a crunchy exterior with a fluffy interior, perfect for capturing that garlic rosemary oil!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For The Potatoes:
- 2 pounds baby potatoes (Yukon gold or red)
For The Garlic Rosemary Oil:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
For Garnish (optional):
- Fresh rosemary sprigs
How Much Time Will You Need?
This recipe takes about 30-35 minutes in total. You will spend about 15-20 minutes boiling the potatoes, followed by a few minutes of prep, and then about 10-15 minutes grilling. It’s a straightforward process that leads to a yummy side dish!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot and cover them with water. Add a nice pinch of salt to the water for flavor. Bring the pot to a boil and cook the potatoes until they are fork-tender. This should take about 15-20 minutes. Once they’re done, drain them and let them cool a bit.
2. Preheat the Grill:
While your potatoes are boiling, go ahead and preheat your grill to a medium-high heat. This will ensure they get nice and crispy when you’re ready to grill.
3. Smash the Potatoes:
After the potatoes have cooled enough to handle, lay them out on a large cutting board or flat surface. Use a potato masher or the bottom of a glass to gently smash each potato until they are about 1/2 inch thick. Don’t worry if they break apart a little; that’s just part of the charm!
4. Make the Garlic Rosemary Oil:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, pepper, and any optional garlic or onion powder you’d like to use. This mixture will give your potatoes incredible flavor!
5. Brush the Potatoes:
Using a pastry brush, take your garlic rosemary oil and generously coat both sides of each smashed potato. Make sure they’re well covered to soak in that delicious flavor.
6. Grill the Potatoes:
Now it’s time to grill! Place the smashed potatoes on the hot grill. Grill them for about 4-5 minutes on each side, or until they’re crispy and golden brown. Keep an eye on them to avoid burning!
7. Serve:
Once grilled, carefully remove the potatoes from the grill and arrange them on a serving platter. If you like, top them with fresh rosemary sprigs for a little extra flair. Serve hot as a delightful side dish to complement your meal!
Enjoy your delicious Grilled Garlic Rosemary Smashed Potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby Yukon gold or red potatoes work great, feel free to use other types like fingerling or even larger potatoes cut into chunks. Just make sure to adjust the cooking time if using larger pieces to ensure they’re fork-tender.
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can either warm them in the oven at 350°F (175°C) for about 10-15 minutes or give them a quick blast in the microwave. For extra crispiness, you can re-grill them for a few minutes!
Can I Prepare the Garlic Rosemary Oil in Advance?
Yes, you can make the garlic rosemary oil ahead of time! Just mix it up and store it in an airtight container in the fridge for up to a week. Allow it to come to room temperature before brushing it on the potatoes for grilling.
What Are Some Good Substitutions for Olive Oil?
If you’re looking for alternatives, you can use avocado oil or melted butter for a different flavor profile. If you’re using butter, brush the potatoes lightly before grilling to ensure they don’t stick to the grill.
