These grilled garlic rosemary smashed potatoes are a fun twist on a classic side dish! With crispy edges and a touch of zesty garlic, they are bursting with flavor.
Honestly, who can resist the smell of garlic and rosemary sizzling on the grill? I love serving them hot with a sprinkle of fresh herbs on top. Perfect with anything off the grill!
Key Ingredients & Substitutions
Baby Potatoes: These tender potatoes are perfect for this recipe. You can substitute them with regular potatoes like Yukon Gold or red potatoes, just cut them into smaller pieces and adjust cooking time.
Garlic: Garlic is essential for flavor. If you’re not a fan of fresh garlic, try garlic powder—start with less since it can be quite potent!
Fresh Rosemary: Rosemary adds that aromatic flavor. If fresh isn’t available, you can use dried rosemary. However, use about one-third of the amount since dried is stronger.
Olive Oil: It provides a great base for the flavor. Canola oil or avocado oil work well as substitutes, but olive oil is ideal for its taste. If you want a twist, try garlic-infused oil for extra flavor!
Salt and Pepper: Always season to your taste. You can use garlic salt for an extra kick or replace black pepper with white pepper for a milder flavor.
How Do I Get My Potatoes Perfectly Smashed and Crispy?
Smashed potatoes are all about the right technique. You want to flatten them without turning them to mush. Here’s how to do it:
- After boiling, allow potatoes to cool slightly—this helps them hold their shape.
- Use a flat surface like a cutting board. With the bottom of a glass or a potato masher, press down gently until they’re about 1/2 inch thick.
- Don’t go too hard! You want them smashed but still intact to keep that crispy exterior.
Grilling is key to obtaining that crunchy texture, so make sure your grill is nice and hot! Flip the potatoes halfway through for even cooking.
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For The Potatoes:
- 2 lbs baby potatoes
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
- Optional: Additional rosemary sprigs for garnish
- Optional: Coarse sea salt for sprinkling
How Much Time Will You Need?
This recipe takes about 35-40 minutes in total. You’ll spend about 15-20 minutes boiling the potatoes, followed by 10 minutes for smashing and seasoning, and another 10-15 minutes grilling them to perfection. It’s a quick and delightful side dish!
Step-by-Step Instructions:
1. Prepping the Grill:
Start by preheating your grill to medium-high heat, which is about 400°F (200°C). This will help our potatoes get nice and crispy!
2. Boil the Potatoes:
Give those baby potatoes a good wash and scrub to remove any dirt. Place them in a large pot and cover with water, adding a good pinch of salt. Bring the pot to a boil over high heat.
3. Cook Until Tender:
Once the water is boiling, reduce the heat to a simmer. Let the potatoes cook for about 15-20 minutes, or until you can easily poke them with a fork—this means they’re tender!
4. Smash the Potatoes:
Drain the cooked potatoes and let them cool slightly. When they’re cool enough to handle, place each potato on a cutting board. Use the bottom of a glass or a potato masher to gently smash them down to about 1/2 inch thick.
5. Prepare the Garlic-Rosemary Mixture:
In a small bowl, combine the minced garlic, chopped rosemary, olive oil, and season with salt and pepper. Mix it all together until well combined—this will add amazing flavor!
6. Coat the Potatoes:
Brush the garlic-rosemary mixture generously over each smashed potato, ensuring they’re well-coated for the best taste.
7. Grill the Potatoes:
Place the smashed potatoes directly on the grill. Grill them for about 5-7 minutes on each side or until they turn golden brown and develop a crispy exterior. Yum!
8. Finish and Serve:
Once grilled, remove the potatoes from the grill. Optionally, sprinkle them with some coarse sea salt and garnish with fresh rosemary sprigs for an extra touch.
9. Enjoy!
Serve these delicious garlic rosemary smashed potatoes hot as a side dish alongside your favorite grilled meats or vegetables. They’re sure to impress!
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes are perfect for this recipe, you can use Yukon Gold or red potatoes as well. Just ensure that the cooking time is adjusted as needed; larger potatoes may take a bit longer to become fork-tender before smashing.
Can I Make These Potatoes Ahead of Time?
Yes, you can prep the potatoes in advance! Boil and smash them the day before, then store them in the fridge. When you’re ready to grill, just brush on the garlic-rosemary mixture and grill them directly from the fridge, increasing grill time slightly to account for the chill.
What If I Don’t Have Fresh Rosemary?
No problem! You can substitute with dried rosemary; however, use about 1 teaspoon instead of 2 tablespoons since dried herbs are more concentrated. Add it to the olive oil mixture just the same!
How to Store Leftovers
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. Reheat them in a skillet on medium heat with a little olive oil for best results, or in the oven at 350°F (175°C) until warmed through.
