These grilled garlic rosemary smashed potatoes are a delicious treat! They are crispy on the outside and soft on the inside, packed with flavor from garlic and fresh rosemary.
Just wait until the smell fills your kitchen—it’s heavenly! I love serving them as a side dish, but sometimes I eat them all by myself. Who can resist these tasty bites? 😊
Key Ingredients & Substitutions
Baby Potatoes: I love using baby potatoes for their cute size and creamy texture. Yukon gold potatoes are a great substitute, offering a buttery flavor. If you want something more colorful, try red potatoes!
Garlic: Fresh minced garlic gives amazing flavor. If you’re short on fresh garlic, garlic powder can work in a pinch. Just use about 1/8 teaspoon for each clove!
Olive Oil: Extra virgin olive oil enhances the flavors and is great for grilling. You can substitute it with avocado oil if you’re looking for a higher smoke point or need it for a different flavor.
Rosemary: Fresh rosemary has a wonderful aroma, but dried works too. For dried rosemary, use about a third of the amount since it’s more concentrated. Thyme or oregano can be excellent substitutes in terms of flavor.
How Do You Properly Smash Potatoes for Grilling?
Smashing potatoes makes them crispy and allows flavors to seep in. Ensure they’re cool enough to handle—but still warm! Here’s how to get the best results:
- Place cooked potatoes on a cutting board with space between them.
- Use a flat bottom of a glass or a potato masher to apply gentle pressure until each potato is about 1 inch thick.
- Don’t press too hard; you want them flat but intact to hold their shape on the grill!
With these tips, your potatoes will be the perfect canvas for seasoning and grilling. Enjoy your tasty creation!
Grilled Garlic Rosemary Smashed Potatoes Recipe
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or Yukon gold potatoes)
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: additional fresh rosemary for garnish
How Much Time Will You Need?
This delightful recipe will take you about 40 minutes, including 20 minutes for cooking the potatoes and about 15-20 minutes to grill them. It’s a simple process that results in crispy, flavorful potatoes ready to be enjoyed!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by adding the baby potatoes to a large pot and cover them with water. Put the pot on the stove and bring the water to a boil. Cook the potatoes until they are fork-tender, which should take about 15-20 minutes. Once they are ready, drain the water and let the potatoes cool slightly so they are easier to handle.
2. Preheat the Grill:
While the potatoes are cooling, it’s time to get the grill going. Preheat your grill to medium-high heat, which is about 400°F (200°C). This ensures that the potatoes will get nice and crispy when they hit the grill.
3. Smash the Potatoes:
Once the potatoes are cool enough to touch, place them on a cutting board. Using the flat bottom of a glass or a potato masher, gently press down on each potato to smash it. Aim to flatten them to about 1-inch thick – this will help them crisp up nicely on the grill.
4. Prepare the Marinade:
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper. Whisk everything together until well-mixed; this flavorful marinade will give the potatoes a delicious boost!
5. Marinate the Potatoes:
Using a brush, coat both sides of each smashed potato with the garlic rosemary oil mixture. Make sure they are well coated for maximum flavor.
6. Grill the Potatoes:
Now, it’s time to grill! Place the marinated smashed potatoes on the grill. Cook them for about 5-7 minutes on each side, or until they are crispy and golden brown. Keep an eye on them to prevent burning!
7. Serve:
Once grilled to perfection, remove the potatoes from the grill and transfer them to a serving platter. For an extra touch, garnish with additional fresh rosemary and a sprinkle of sea salt. Serve the potatoes hot – they make a fantastic side dish or a yummy snack!
Enjoy your Grilled Garlic Rosemary Smashed Potatoes! They’re sure to become a favorite!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes work best for this recipe due to their size and texture, you can also use Yukon Gold or even red potatoes. Just remember that different potatoes may have slightly different cooking times, so keep an eye on them while boiling.
How Do I Store Leftover Smashed Potatoes?
Leftover smashed potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place them on a baking sheet and warm them in the oven at 350°F (175°C) until heated through, or microwave them for a quicker option!
Can I Make These Potatoes Ahead of Time?
Yes, you can! Prepare the smashed potatoes and brush them with the garlic rosemary oil mixture in advance. Just refrigerate them until you’re ready to grill—make sure to let them come to room temperature for about 15 minutes before grilling to ensure even cooking.
What If I Don’t Have Fresh Rosemary?
No problem! You can substitute dried rosemary if that’s all you have—just use about a teaspoon. If you’re looking for another fresh herb option, thyme or parsley can also work well for a different flavor profile!
