These grilled garlic rosemary smashed potatoes are crispy on the outside and creamy on the inside. With garlic and fresh rosemary, they pack a ton of flavor!
I love serving these with juicy burgers or grilled chicken! They’re a hit every time—who doesn’t love potatoes that are both crispy and soft? Yum! 🥔✨
Key Ingredients & Substitutions
Baby Potatoes: These are perfect for this dish due to their small size and creamy texture. If you can’t find baby potatoes, you can cut larger potatoes like Yukon Gold or red potatoes into smaller pieces.
Garlic: Fresh minced garlic gives a wonderful flavor. If you’re in a pinch, garlic powder can work, but start with a smaller amount as it’s more concentrated.
Fresh Rosemary: Rosemary adds a lovely aroma. If you don’t have fresh, dried rosemary can substitute, but use less since it’s stronger. I find that an herb mix of thyme or oregano can add a lovely twist too!
Olive Oil: Extra virgin olive oil is my go-to for flavor. If you prefer a lighter option, avocado oil or melted butter can be good substitutes.
How Do I Smash Potatoes Without Making a Mess?
Smashed potatoes are all about keeping them intact while flattening them perfectly. To smash your potatoes, first ensure they are slightly cooled; this makes them easier to handle. Place a potato on a cutting board or clean surface, and cover it with a kitchen towel to avoid mess.
- Use the palm of your hand to gently press down. A potato masher also works well!
- Aim for about 1/2-inch thickness to ensure they grill nicely.
Taking your time here will give you an even cook and prevent splatter. Enjoy your grilling experience!
Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- 1/4 cup olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Optional: coarse sea salt for garnish
How Much Time Will You Need?
This delightful dish will take about 30 minutes from start to finish. You’ll spend around 15-20 minutes boiling the potatoes, plus an additional 10 minutes to prep and grill them. Simple and quick for a tasty side!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by putting the baby potatoes in a large pot and cover them with cold water. Place the pot on the stove and bring the water to a boil. Once boiling, reduce the heat to a simmer and let the potatoes cook until they are fork-tender, which should take about 15-20 minutes. When they’re ready, carefully drain the potatoes and allow them to cool slightly.
2. Preheat the Grill:
While the potatoes are cooking, go ahead and preheat your grill to medium-high heat. This will ensure that your potatoes get nice and crispy once they hit the grill!
3. Smash the Potatoes:
On a clean surface, take each potato and lay it on its side. Using the palm of your hand, gently press down on the potato or use a potato masher to smash them down to about 1/2-inch thick. Don’t worry if they crack a little; that just makes them more delicious!
4. Prepare Garlic Rosemary Mix:
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and freshly ground black pepper. This savory mixture will give the potatoes a wonderful flavor.
5. Brush and Season:
Take the garlic rosemary mixture and evenly brush both sides of the smashed potatoes. Make sure they are well coated so every bite is full of flavor.
6. Grill the Potatoes:
Now it’s time to grill! Place the smashed potatoes on the preheated grill and cook them for about 4-5 minutes on each side. You want them to be crisp and golden brown, so keep an eye on them.
7. Serve:
Once they are grilled to perfection, remove the potatoes and place them on a serving platter. Finish off with a sprinkle of fresh rosemary and coarse sea salt if you like. Enjoy these delicious potatoes while they’re hot!
Can I Use Different Types of Potatoes for This Recipe?
Yes, you can use different potatoes if you prefer! While baby potatoes work beautifully, you can substitute with Yukon Gold or red potatoes. Just make sure to adjust the boiling time if you’re using larger potatoes; they may need a few extra minutes to become fork-tender.
How Do I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a 400°F (200°C) oven for about 10-15 minutes, or until heated through and crispy again. You can also pop them in the microwave but they won’t be as crispy.
Can I Make the Garlic Rosemary Mixture Ahead of Time?
Absolutely! You can prepare the garlic rosemary mixture a day in advance and store it in the fridge. Just give it a good stir before brushing it on the potatoes. This allows the flavors to meld beautifully!
What Can I Serve with Grilled Garlic Rosemary Smashed Potatoes?
These potatoes pair excellently with grilled meats like steak, chicken, or fish. Also, consider serving them alongside a fresh salad or steamed vegetables for a well-rounded meal. Enjoy!
