These Grilled Garlic Rosemary Smashed Potatoes are a tasty side dish that brings a smoky flavor to your dinner table. The crispy outside pairs perfectly with the soft, buttery inside!
Getting those potatoes all smashed up and seasoned with garlic and rosemary is like a little kitchen dance party! I love serving them hot off the grill—it’s a fun and easy way to impress your friends!
Key Ingredients & Substitutions
Baby Potatoes: I suggest using baby potatoes or small Yukon Golds. They are the perfect size for smashing. If these aren’t available, you can use cut larger potatoes like Russets; just adjust cooking time slightly.
Garlic: Fresh garlic is essential for that punchy flavor. If you’re in a rush, garlic powder works in a pinch, but fresh is always better! You could also try roasted garlic for a milder, sweeter flavor.
Olive Oil: I favor extra virgin olive oil for its rich taste, but any good quality olive oil will do. If you’re looking for a healthier option, use avocado oil instead.
Rosemary: Fresh rosemary is the best choice here. Dry rosemary can be used if fresh is not available, but use about a third of the amount as dried herbs are more potent. Basil or thyme can also work for a different flavor twist!
Salt and Pepper: These enhance the taste, but remember, kosher salt can be less salty than regular table salt, so adjust accordingly. Freshly cracked pepper adds a nice touch too!
How Do I Get My Potatoes Perfectly Crispy on the Grill?
Achieving crispy potatoes can be tricky, but it’s all about the grilling technique! Here are some important tips:
- Make sure your grill is preheated to medium-high before placing the potatoes on it. This helps them crisp up right away.
- When smashing the potatoes, don’t press them too thin; keep them thick enough to hold together while still creating surface area for crispiness.
- Brush the potatoes with the garlic rosemary mixture generously on both sides. This adds flavor and helps crispiness while grilling.
- If they’re sticking, let them grill without moving them for a few minutes before trying to flip. Give them about 4-5 minutes on each side.
- Feel free to brush more olive oil on while grilling for extra crispiness and flavor.
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small Yukon Gold potatoes)
- 4 cloves garlic, minced
- 4 tablespoons olive oil, divided
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt, plus more for finishing
- 1/2 teaspoon black pepper
- Optional: Fresh rosemary sprigs for garnish
How Much Time Will You Need?
This recipe takes about 30-40 minutes total. You’ll need around 15-20 minutes to boil the potatoes, plus time for grilling, which takes about 10-15 minutes. It’s quick, easy, and full of flavor!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with water. Bring the pot to a boil over high heat. Once boiling, reduce the heat to a simmer and cook the potatoes until they’re tender enough to be poked with a fork, which should take about 15-20 minutes.
2. Preheat the Grill:
While the potatoes are boiling, it’s a good time to preheat your grill to medium-high heat so it’s ready when the potatoes are done.
3. Drain and Smash:
After the potatoes are cooked and tender, drain them in a colander and let them cool for a few minutes. Once slightly cooled, place them on a cutting board and use a potato masher or the bottom of a glass to gently smash each potato until they’re flattened but still hold their shape.
4. Prepare the Garlic Rosemary Mixture:
In a small bowl, mix together the minced garlic, 3 tablespoons of olive oil, chopped rosemary, salt, and black pepper. Stir until well combined and fragrant.
5. Coat the Potatoes:
Now it’s time to give those smashed potatoes some flavor! Brush each one with the garlic rosemary mixture on both sides, making sure they’re nicely coated.
6. Grill the Potatoes:
Carefully place the coated potatoes on the grill. Cook them for about 4-5 minutes on each side, until they’re golden brown and crispy. Feel free to brush a bit more olive oil on them while grilling if you like. This helps enhance the flavor and crispiness.
7. Serve:
Once the potatoes are grilled to perfection, take them off the grill and place them on a serving platter. Sprinkle a little extra salt on top for flavor and garnish with fresh rosemary sprigs if you want to make it look nice.
8. Enjoy:
Serve these delicious grilled garlic rosemary smashed potatoes warm as a tasty side dish to accompany your meal. They’re crunchy, flavorful, and sure to impress!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes or small Yukon Golds work best for this recipe, you can also use other waxy potatoes like red potatoes. Just make sure they are small enough to smash easily. Starchy varieties like Russets may not hold their shape as well, so keep that in mind.
What If I Don’t Have Fresh Rosemary?
No worries! If you don’t have fresh rosemary, you can use dried rosemary instead. Use about 1 teaspoon of dried rosemary, as it’s more potent than fresh. Simply mix it into the garlic mixture as you would with the fresh herbs!
Can I Prep These Potatoes Ahead of Time?
Yes, you can prepare the potatoes in advance. After boiling, drain and cool them before storing them in an airtight container in the fridge for up to 2 days. When you’re ready to grill, simply brush the garlic rosemary mixture on and follow the grilling steps as usual!
How to Reheat Leftovers?
To reheat any leftover potatoes, preheat your oven to 375°F (190°C) and place them on a baking sheet. Bake for about 10-15 minutes until they are warmed through and crispy again. Alternatively, you can reheat them on the grill for a few minutes on each side!
