These Grilled Garlic Rosemary Smashed Potatoes are simply yummy! Imagine crispy potatoes, mixed with garlic and fresh rosemary, all grilled to perfection. They’re super fun to eat!
I love how easy they are to make! Just smash, season, and grill—perfect for gatherings. Plus, the smoky flavor adds a delightful twist you won’t forget!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are fantastic for this recipe because they hold their shape well when smashed. If you want a different flavor, fingerling potatoes work nicely too!
Olive Oil: Olive oil adds a rich flavor. If you’re looking for alternatives, avocado oil is also great and has a high smoke point for grilling.
Garlic: Fresh garlic gives the best taste, but if you’re short on time, you can use pre-minced garlic from a jar. Just keep in mind that the flavor may be milder.
Rosemary: Fresh rosemary is ideal here, but if you have dried rosemary, it works too. Use about one-third of the amount since dried herbs are more concentrated. I love using fresh herbs whenever I can for that vibrant aroma!
How Do You Ensure Perfectly Smashed Potatoes?
Smashed potatoes are all about getting that perfect size—flat enough to grill but not so flat that they fall apart. Here’s how to do it:
- Make sure your potatoes are cooked just right—fork-tender without being mushy.
- After cooling for a bit, use the bottom of a glass or a potato masher. Press down gently to flatten them while keeping them intact.
- Don’t worry about making them uniform; the irregular shapes will crisp up beautifully on the grill!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small to medium potatoes (Yukon Gold or red potatoes work well)
- Salt and pepper to taste
For the Herb Oil:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 1 teaspoon garlic powder (optional)
For Garnish:
- Fresh rosemary sprigs for garnish
How Much Time Will You Need?
This recipe will take about 40 minutes in total. You’ll need around 20 minutes for boiling the potatoes, followed by about 10 minutes for cooling them, and then 10 minutes for grilling. It’s a simple and fun side dish that will delight your taste buds!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by placing the potatoes in a large pot. Cover them with cold water and add a generous pinch of salt. Bring the water to a boil over high heat, and let the potatoes cook until they’re fork-tender, which usually takes about 15 to 20 minutes.
2. Drain and Cool:
Once the potatoes are cooked, carefully drain them in a colander. Let them cool slightly for around 10 minutes. This makes them easier to handle when you’re ready to smash them.
3. Smash the Potatoes:
Next, prepare a clean surface or a baking sheet. Take each potato and gently press down on it with the bottom of a glass or a potato masher. You want them to be flattened but still in one piece, creating that lovely smashed look!
4. Preheat the Grill:
While you’re smashing the potatoes, preheat your grill to medium-high heat, aiming for about 400°F (200°C). This is important to get that nice crispy texture.
5. Make the Herb Oil:
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, and garlic powder (if you decided to use it). Add a pinch of salt and pepper to taste, mixing everything well. This herb oil will add amazing flavor!
6. Coat the Potatoes:
Now, brush both sides of the smashed potatoes with the garlic rosemary oil mixture. Make sure each potato is nicely coated for maximum flavor.
7. Grill the Potatoes:
Place the coated potatoes on the preheated grill. Let them cook for about 4 to 5 minutes on each side, or until they’re golden brown and crispy. Feel free to brush them with a little more oil while grilling if they need it!
8. Serve:
Once they’re done, carefully remove the potatoes from the grill. Garnish them with fresh rosemary sprigs for a beautiful touch. Serve these hot as a delicious side dish or a tasty snack. Enjoy every bite!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold and red potatoes are recommended for their creaminess, you can also use fingerling or new potatoes. Just ensure they are small to medium-sized for the best results when smashing and grilling.
How Can I Make This Recipe Ahead of Time?
You can prepare the potatoes in advance by cooking and smashing them, then storing them in the fridge for up to 2 days. When you’re ready to grill, simply bring them to room temperature before brushing with oil and grilling for the best texture!
What Should I Do With Leftover Grilled Garlic Rosemary Smashed Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can use the microwave or place them in a skillet with a bit of oil over medium heat to regain that crispy texture. Add a sprinkle of fresh rosemary to revive the flavors!
Can I Substitute Dried Rosemary for Fresh?
Yes, you can! If using dried rosemary, use about 1 tablespoon instead of 2 tablespoons of fresh. Dried herbs are more concentrated, so reduce the amount accordingly. Just mix them into the oil with the garlic before coating the potatoes!
