These grilled garlic rosemary smashed potatoes are a tasty twist on the classic side dish. They’re crunchy on the outside, fluffy on the inside, and full of flavor!
You won’t believe how good garlic and rosemary smell together! I love serving them at barbecue parties. Everyone goes back for seconds, and I pretend I had nothing to do with it! 😂
Making these potatoes is so simple! Just boil, smash, and grill. It’s a fun way to add a special touch to your meal without much fuss. Must try! 🍽️
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red potatoes work perfectly here. If they’re not available, try using fingerling or even small new potatoes. They have a nice creamy texture that holds up well when smashed.
Olive Oil: This adds a lovely flavor to the potatoes. If you prefer a different taste, feel free to substitute with avocado oil or melted butter. Both options will enhance the richness.
Garlic: Fresh garlic gives a great punch, but if you don’t have it, garlic powder can be a quick substitute. About 1/2 teaspoon of garlic powder should do, though fresh is always better!
Rosemary: Fresh rosemary is fragrant and tasty, but dried rosemary can also work in a pinch. Just remember to use less—1 tablespoon of dried is equivalent to about 2 tablespoons of fresh because it’s more concentrated.
Parmesan Cheese: This is optional, but I love it for added depth. You can swap it for nutritional yeast for a dairy-free option or omit it altogether if you’re keeping it light.
How Do You Get Perfectly Crispy Smashed Potatoes?
To achieve that crispy delight on the outside, there are a few key steps to follow while smashing and grilling the potatoes.
- After boiling the potatoes, let them cool slightly. This prevents them from falling apart when you smash them.
- When smashing, keep them thick enough—about 1/2 inch. This way, they’ll get crispy on the outside while staying tender inside.
- Ensure your grill is preheated properly! A medium heat allows for even cooking and great grill marks.
- Finally, brush the garlic rosemary oil generously. It helps to crisp up the surface and adds flavor.
Keep an eye on them while grilling to catch that perfect golden-brown color. Enjoy your grilling adventure!
Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red potatoes)
For the Garlic Rosemary Oil:
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Toppings:
- Grated Parmesan cheese for topping
- Fresh rosemary sprigs for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend around 15-20 minutes boiling the potatoes, and then another 10-15 minutes grilling and preparing them. Perfect for a quick and tasty side dish!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, add a generous pinch of salt. Cook the potatoes until they are fork-tender, which should take about 15-20 minutes. After cooking, drain the potatoes and let them cool slightly to handle.
2. Preheat the Grill:
While the potatoes are cooling, go ahead and preheat your grill to medium heat. This will ensure that the potatoes get nice and crispy!
3. Smash the Potatoes:
On a clean surface or cutting board, gently smash each potato using either a flat-bottomed pan, a fork, or even your hand! You want them flattened but still intact, so be gentle.
4. Prepare the Garlic Rosemary Oil:
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, salt, and black pepper. This mixture is going to add fantastic flavor!
5. Oil the Potatoes:
Now, take your garlic rosemary oil and brush or drizzle it all over each smashed potato. Make sure they’re nicely coated for great taste when grilled.
6. Grill the Potatoes:
Place the oiled smashed potatoes on the preheated grill. Grill them for about 5-7 minutes on each side, or until they turn crispy and golden brown. If you like cheesy potatoes, sprinkle some grated Parmesan cheese on top just before taking them off the grill!
7. Serve:
Once grilled to perfection, remove the potatoes from the grill and transfer them to a serving platter. Garnish with fresh rosemary sprigs and serve them warm. Enjoy your delicious Grilled Garlic Rosemary Smashed Potatoes!
Can I Use Different Types of Potatoes?
Yes! While Yukon Gold and red potatoes work great, you can use other varieties like fingerling or even russet potatoes. Just keep in mind that cooking times may vary, so check for fork-tenderness as needed.
What if I Don’t Have Fresh Rosemary?
No worries! You can substitute with dried rosemary; just use about one-third of the amount (1 tablespoon dried instead of 2 tablespoons fresh). For a different flavor profile, consider using herbs like thyme or oregano for a unique twist.
How to Store Leftover Smashed Potatoes?
Store leftover grilled smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 375°F until warmed through, or refry them in a skillet for extra crispiness!
Can I Make These Potatoes Ahead of Time?
Absolutely! You can boil and smash the potatoes ahead of time. After smashing, let them cool completely, then store in the fridge. When you’re ready to eat, brush with the garlic rosemary oil and grill them for a quick finish!
