These Grilled Garlic Rosemary Smashed Potatoes are a tasty twist on your regular spuds! With crispy edges and a soft inside, they are packed with flavor from garlic and fresh rosemary.
You can’t go wrong with crispy potatoes! I love serving them at barbecues—they always get gobbled up fast. Pair them with your favorite dip, and you’re all set for a yummy side dish!
Key Ingredients & Substitutions
Baby Potatoes: Baby or small Yukon Gold potatoes are perfect here for their creamy texture. If you can’t find them, try using red potatoes or fingerlings as a substitute; they hold up well too.
Garlic: Fresh garlic provides a stronger flavor, but if you’re short on time, garlic powder can work. Use about 1 teaspoon of garlic powder for every clove, but remember, fresh is always better!
Rosemary: Fresh rosemary adds a lovely fragrance. If using dried, remember it’s more concentrated, so stick to 1 tablespoon instead of 2. You can also try thyme or oregano for a different flavor.
Olive Oil: Extra virgin olive oil adds depth, but if you don’t have it, vegetable oil or avocado oil can be used. They won’t alter the taste too much.
How Can I Successfully Smash My Potatoes Without Making a Mess?
Smashing potatoes is a fun step, but it can also be tricky. The key is to be gentle yet firm so they don’t fall apart. Here’s how:
- Use a large, flat surface like a cutting board to prevent skidding.
- Place a few potatoes at a time, then take the bottom of a glass or a potato masher and press down evenly.
- Aim for about 1/2-inch thickness—too thick means they won’t grill well, too thin can lead to them breaking.
Don’t rush this step; each potato should “scream” a little when they get smashed, but they should still maintain their shape!
How to Make Grilled Garlic Rosemary Smashed Potatoes?
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small Yukon Gold potatoes)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
For the Garlic Rosemary Mixture:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)
For Garnishing:
- Optional: additional fresh rosemary sprigs for garnish
How Much Time Will You Need?
This tasty dish takes about 25-30 minutes. You’ll spend 15-20 minutes boiling the potatoes, then a short time grilling them to golden perfection. It’s quick, simple, and perfect for your next barbecue!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with water. Add a pinch of salt to the water. Bring it to a boil and let the potatoes cook for about 15-20 minutes, or until they are fork-tender. Once done, drain the potatoes and allow them to cool slightly so you can handle them.
2. Preheat the Grill:
While your potatoes cool, preheat your grill to medium-high heat, which is about 400°F or 200°C. This ensures that the potatoes will grill nicely and get crispy.
3. Smash the Potatoes:
Once the potatoes are cool enough to touch, place them on a cutting board. Using the bottom of a glass or a potato masher, gently smash each potato until it’s about 1/2-inch thick. This will help them get crispy when grilled!
4. Prepare the Garlic Rosemary Mixture:
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper. Mix it well so all the ingredients are blended together nicely.
5. Coat the Potatoes:
Next, brush or drizzle the garlic rosemary mixture generously over both sides of the smashed potatoes. The more, the merrier, as it adds great flavor!
6. Grill the Potatoes:
Now it’s time to grill! Place the smashed potatoes directly on the grill grates. Grill them for about 5-6 minutes on each side, or until they are crispy and golden brown. Keep an eye on them to avoid burning!
7. Serve:
Once grilled, carefully remove the potatoes from the grill. Let them cool for a moment, then garnish with additional fresh rosemary sprigs if you’d like. Serve them warm and enjoy these delicious bites!
Enjoy your flavorful grilled garlic rosemary smashed potatoes!
Can I Use Regular Potatoes Instead of Baby Potatoes?
Absolutely! You can use regular Yukon Gold or red potatoes. Just cut them into smaller chunks so they cook evenly. Boil them until fork-tender and then proceed with the smashing and grilling steps as outlined.
What If I Don’t Have Fresh Rosemary?
No problem! You can substitute with dried rosemary. Use about 1 tablespoon instead of the 2 tablespoons of fresh. Just remember that dried herbs are more concentrated, so adjust to your taste preference!
How Can I Store Leftover Grilled Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can either pop them back on the grill for a few minutes or reheat them in the oven at 350°F (175°C) until warmed through. This will help them regain some crispiness!
Can I Make the Garlic Rosemary Mixture Ahead of Time?
Certainly! You can prepare the garlic rosemary mixture up to 2 days in advance. Just store it in a sealed container in the fridge. Give it a quick stir before using, and you may want to add a touch more olive oil if it thickens up.
