Get ready for these tasty grilled garlic rosemary smashed potatoes! They’re crispy on the outside and fluffy on the inside, bursting with the yummy flavors of garlic and fresh rosemary.
Warning: these potatoes are so good, you might just want to eat them all by yourself! I love serving them with my favorite grilled meats. It’s a perfect match! 🍽️
Key Ingredients & Substitutions
Baby Potatoes: I love using baby potatoes for their size and texture—they’re creamy and cook quickly. If you can’t find them, try using small Yukon Gold or red potatoes instead; they’ll work just as well!
Garlic: Fresh minced garlic adds an amazing flavor. If you’re in a pinch, you can swap it for garlic powder. Just remember to use less since it’s more concentrated.
Olive Oil: Extra virgin olive oil is best for its rich taste. You might also use avocado oil for a different flavor or to make it lighter. Both work great for grilling!
Rosemary: Fresh rosemary gives a wonderful aroma. If fresh isn’t available, dried rosemary can substitute, but use half the amount, as dried herbs are stronger. I often prefer fresh for that vibrant taste.
How Do You Get the Perfect Smash on Your Potatoes?
Smashed potatoes are about getting that nice balance between crushed and intact. Here’s how to do it right:
- After boiling, let the potatoes cool for a couple of minutes. This makes them easier to handle.
- Use the palm of your hand or the bottom of a sturdy glass to gently press down. You want them flattened but still holding their shape, about ½ inch thick.
These potatoes will crisp up beautifully on the grill while keeping that fluffy inside. Just be gentle with the smashing—too much pressure can break them apart completely!
How to Make Grilled Garlic Rosemary Smashed Potatoes?
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely chopped
- Salt to taste
- Black pepper to taste
- Optional: additional rosemary sprigs for garnish
How Much Time Will You Need?
This recipe will take you about 30 minutes in total. You’ll spend about 15-20 minutes boiling the potatoes, followed by another 10-15 minutes grilling them. It’s a quick and easy recipe perfect for a tasty side dish!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This will ensure the potatoes get that nice grilled flavor and crispy texture!
2. Boil the Potatoes:
Wash the baby potatoes thoroughly and place them into a large pot. Cover the potatoes with water and bring it to a boil. Cook them for about 15-20 minutes until they become tender. You can check doneness by poking one with a fork—it should slide in easily.
3. Smash the Potatoes:
Once the potatoes are tender, drain them and let them cool slightly. When they are cool enough to handle, use your palm or the bottom of a glass to gently crush each potato until they are flattened but still hold their shape.
4. Prepare the Garlic Rosemary Oil:
In a small bowl, mix together the minced garlic, olive oil, chopped rosemary, and a pinch of salt and black pepper. This flavorful mixture will give your potatoes that amazing garlic and herb taste!
5. Brush the Potatoes:
Generously brush each smashed potato with the garlic and rosemary oil mixture. Make sure each potato is well coated to absorb all that delicious flavor while grilling.
6. Grill the Potatoes:
Place the smashed potatoes directly on the grill. Grill them for about 5-7 minutes on each side, watching closely until they turn golden brown and crispy. Flip them gently to avoid breaking the potatoes.
7. Cool and Garnish:
Once the potatoes are grilled to perfection, remove them from the grill and let them cool slightly. If you like, add some additional rosemary sprigs on top for a lovely presentation.
8. Serve and Enjoy:
Serve your grilled garlic rosemary smashed potatoes warm as a delicious side dish. Enjoy the wonderful flavors and the crispy texture!
Can I Use Regular Potatoes Instead of Baby Potatoes?
Absolutely! If you prefer using regular potatoes, opt for smaller varieties like Yukon Gold or Red potatoes. Just cut them into similar-sized chunks to ensure even cooking. You may need to adjust the boiling time to about 20-25 minutes until they’re tender.
What If I Don’t Have Fresh Rosemary?
No worries! You can substitute dried rosemary for fresh. Use about one teaspoon of dried rosemary for every tablespoon of fresh rosemary. Just be sure to add it to the olive oil mixture so it has a chance to release its flavor!
Can I Make These Potatoes in the Oven Instead?
Yes! Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. After crushing the potatoes and brushing them with the oil mixture, bake for about 25-30 minutes, turning halfway through, until they are golden and crispy.
How Should I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a hot skillet for a few minutes on each side, or you can microwave them until heated through. A bit of extra olive oil can help refresh them if needed!
