These Grilled Garlic Rosemary Smashed Potatoes are a tasty twist on a classic side dish! They’re crispy on the outside and soft on the inside, with a lovely flavor from garlic and rosemary.
Just the thought of them sizzling on the grill makes my mouth water. I love serving these with dinner, and my family can never get enough! They’re super fun to make, too—just smash and grill!
Key Ingredients & Substitutions
Baby Potatoes: I love using baby potatoes for their small size and creamy texture. If you can’t find them, small Yukon Gold or red potatoes work great. Just cut them to a similar size for even cooking.
Olive Oil: Extra virgin olive oil adds a wonderful flavor, but you can use any cooking oil like avocado or vegetable oil if you prefer a milder taste. Just stick with oils that can handle high heat!
Garlic: Fresh garlic gives the best flavor. If you have garlic powder on hand, you could use that too, though I recommend fresh for the best results.
Fresh Rosemary: Fresh rosemary is delightful, but dried rosemary is an excellent substitute if you don’t have fresh. However, remember that dried herbs are stronger, so use less.
How Do I Get My Potatoes Perfectly Smashed and Ready for Grilling?
Getting your potatoes smashed just right is key for that crispy texture when grilling! Here’s how to do it:
- After boiling the potatoes, let them cool a bit; you want them warm but manageable.
- Place them on a sheet and gently press down with a potato masher or a glass. Don’t overdo it; just smash them enough to flatten but keep them in one piece.
This technique creates the perfect surface area for that garlic-rosemary oil to cling to, making each bite wonderfully flavorful!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small Yukon Gold potatoes)
For the Garlic Rosemary Oil:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
For Garnish:
- Fresh rosemary sprigs (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. You’ll spend about 15-20 minutes boiling the potatoes, then a few minutes to smash and coat them before grilling for an additional 8-10 minutes. A delicious side dish ready in no time!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with cold water. Turn the heat to high and bring the water to a boil. Once boiling, add a teaspoon of salt. Cook the potatoes until they are fork-tender, which should take about 15-20 minutes. Once done, drain the potatoes and let them cool for a few minutes.
2. Preheat the Grill:
While the potatoes are cooling, preheat your grill to medium-high heat. This will ensure that your potatoes get that perfect crispy texture when grilled.
3. Smash the Potatoes:
When the potatoes are cool enough to handle, place them on a baking sheet or a large cutting board. Using a potato masher or the bottom of a glass, gently smash each potato until they are flattened but still intact. Make sure not to mash them too hard!
4. Prepare the Oil Mixture:
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, black pepper, and garlic powder (if you’re using it). Whisk everything together until it’s well mixed.
5. Coat the Potatoes:
Now it’s time to add flavor! Brush or drizzle the garlic-rosemary oil mixture over the smashed potatoes, ensuring they are nicely coated on all sides. This will give your potatoes an amazing taste.
6. Grill the Potatoes:
Carefully place the smashed potatoes on the preheated grill. Grill them for about 4-5 minutes on each side, or until they become crispy and golden brown. Keep an eye on them to prevent burning!
7. Serve:
Once they are ready, remove the potatoes from the grill. Sprinkle with additional fresh rosemary, salt, and pepper to taste. Serve warm as a delightful side dish. Enjoy your mouthwatering Grilled Garlic Rosemary Smashed Potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes or small Yukon Golds work best for this recipe, you can use any type of potato. Just remember that cooking times may vary, so aim for fork-tender texture before smashing. If you use larger potatoes, you might want to cut them into smaller chunks to ensure they boil evenly.
How Do I Store Leftover Smashed Potatoes?
Store any leftovers 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 a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy again.
Can I Make These Ahead of Time?
Yes, you can! Prepare the smashed potatoes and coat them with the garlic-rosemary oil mixture up to a day in advance. Store them in the fridge, then grill when you’re ready to serve. If you’re grilling them straight from the fridge, just allow a few extra minutes of cooking time.
What Can I Substitute for Olive Oil?
If you don’t have olive oil on hand, you can substitute it with any neutral oil, such as canola, vegetable, or avocado oil. You might even try flavored oils like garlic-infused oil for an extra kick! Just make sure to maintain the same quantity for the best results.
