These Grilled Garlic Rosemary Smashed Potatoes are crispy on the outside and fluffy inside, packed with wonderful garlic flavor and a hint of rosemary. Perfect for any barbecue!
When I make these, my kitchen smells like a cozy herb garden. I can’t help but sneak a few bites before dinner. Who can resist that combination of garlic and rosemary? 😋
They’re super easy to prepare—just boil, smash, and grill! I love serving them alongside grilled meats. It always impresses my friends and family. Give them a try; you’ll love them!
Key Ingredients & Substitutions
Baby Yukon Gold Potatoes: These are perfect for this recipe due to their creamy texture. If you can’t find Yukon Gold, red potatoes or fingerlings work well too. They all have a buttery flavor that holds up beautifully when smashed and grilled.
Olive Oil: Extra virgin olive oil is my go-to for its rich flavor. If you’re looking for a lighter option, avocado oil is a great substitute. Just keep in mind it has a milder taste.
Garlic: Fresh garlic truly brings the dish to life. If you’re in a pinch, garlic powder can be used, but fresh gives a stronger and more vibrant flavor. I recommend sticking with fresh whenever possible!
Fresh Rosemary: It adds a lovely herbal note to the potatoes. If fresh rosemary isn’t available, you could use dried rosemary, but reduce the amount since dried herbs can be stronger. Alternatively, thyme or oregano could also work well.
How Do I Ensure My Potatoes Are Perfectly Grilled?
Perfectly grilled smashed potatoes require a balance of cooking methods. First, boiling them makes them tender, ensuring they cook evenly on the grill. Here are key steps to follow:
- Boil until they’re fork-tender—don’t skip this step!
- Let the potatoes cool slightly before smashing to avoid burns. You want them to flatten while holding their shape.
- Brush the garlic rosemary mixture generously; it adds flavor and helps them crisp up on the grill.
- Grill over medium heat and keep an eye on them to achieve the desired golden-brown color—about 5-7 minutes each side works well.
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby Yukon Gold potatoes
For the Garlic Rosemary Mixture:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped (plus extra for garnish)
- Salt, to taste
- Freshly cracked black pepper, to taste
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend around 15-20 minutes boiling the potatoes and then about 10-15 minutes on the grill. It’s a quick and tasty side dish that packs a lot of flavor!
Step-by-Step Instructions:
1. Preheat the Grill:
Begin by preheating your grill to medium heat. This will ensure that your smashed potatoes cook evenly and get that nice golden color.
2. Boil the Potatoes:
In a large pot, place the baby Yukon Gold potatoes and cover them with water. Add a pinch of salt, and bring it to a boil. Cook the potatoes until they are fork-tender, which will take about 15-20 minutes. Once done, drain them and let them cool slightly so they are easier to handle.
3. Prepare the Potatoes:
When the potatoes are cool enough to touch, use the palm of your hand or the bottom of a glass to gently smash each potato until it’s flattened but still holds its shape.
4. Make the Garlic Rosemary Mixture:
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Stir it well to create a flavorful mixture.
5. Coat the Potatoes:
Take the smashed potatoes and brush them generously with the garlic rosemary mixture on both sides. Make sure each potato is well-coated for that tasty flavor!
6. Grill the Potatoes:
Carefully place the coated potatoes on the grill. Grill them for about 5-7 minutes on each side or until they’re beautiful golden brown and crispy. Enjoy that wonderful aroma wafting from the grill!
7. Serve:
Once they’re done, remove the potatoes from the grill. Sprinkle with extra rosemary and a bit of sea salt, then serve them warm as a delightful side dish. Enjoy your delicious grilled garlic rosemary smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby Yukon Gold potatoes are ideal for their creamy texture, you can also use baby red potatoes or fingerlings. Just keep in mind that cooking times may vary slightly.
What If I Don’t Have Fresh Rosemary?
If you don’t have fresh rosemary, dried rosemary works in a pinch! Use about one teaspoon of dried rosemary for every tablespoon of fresh. Just note that dried herbs are more concentrated, so adjust to taste.
Can I Prepare These Potatoes Ahead of Time?
Yes! You can boil and smash the potatoes ahead of time. Just store them in the refrigerator for up to 2 days. When you’re ready to grill, brush them with the garlic rosemary mixture and grill as directed.
Tips for Storing 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 preheated oven at 400°F (200°C) for about 10-15 minutes until warmed through and crispy! Alternatively, you can reheat them on the grill for a few minutes on each side.
