These grilled garlic rosemary smashed potatoes are a tasty twist on your typical side dish. They’re crispy on the outside and fluffy on the inside, with the delightful flavors of garlic and rosemary!
Honestly, I can’t resist the smell of these potatoes grilling! I love serving them with burgers or just enjoying them with a sprinkle of cheese. They’re a hit every time! 🥔❤️
Key Ingredients & Substitutions
Baby Potatoes: I love using Yukon Gold for their buttery texture. Red potatoes are great too! If you can’t find either, try fingerling potatoes or even regular-sized potatoes—just cut them into chunks for boiling.
Garlic: Fresh garlic really adds that punch to the recipe, but if you’re in a pinch, garlic powder works as a substitution. Think about using 1/8 teaspoon of garlic powder for each clove if needed.
Fresh Rosemary: Fresh rosemary is amazing for this dish, but I know it can be hard to find. You can substitute dried rosemary; use less—about a third of the amount since dried herbs are more concentrated in flavor.
Olive Oil: I personally prefer extra virgin olive oil for its rich taste, but any mild vegetable oil will do. You can even try flavored oils, like garlic-infused oil, for an extra kick.
How Do I Get the Perfectly Crispy Smashed Potatoes on the Grill?
Getting that crispiness is a key part of this recipe and requires a few simple steps. After boiling the potatoes, make sure to let them cool enough to handle. This helps prevent them from breaking when you smash them.
- Use the bottom of a glass or a potato masher to gently press down on the potatoes until they’re flattened, but not completely squished.
- Brush them generously with the garlic-rosemary mixture on both sides before grilling.
- Grilling them on medium-high heat is important—this will give them that golden, crispy exterior. Keep an eye on them while they cook; 4-5 minutes per side usually does the trick.
How to Make Grilled Garlic Rosemary Smashed Potatoes?
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (like Yukon Gold or red potatoes)
- 4 cloves garlic, minced
For the Flavoring:
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Salt, to taste
- Freshly cracked black pepper, to taste
- Additional fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This tasty dish will take about 30 minutes total. You’ll spend around 10 minutes boiling the potatoes, about 5 minutes prepping, and another 15 minutes grilling them until they’re perfectly crispy!
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, then bring the water to a boil. Let the potatoes cook for about 15-20 minutes, or until you can easily pierce them with a fork. 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 give your potatoes a nice, smoky flavor while they cook!
3. Smash the Potatoes:
Once the potatoes are cool enough to handle, place them on a flat surface. Use the bottom of a glass or a potato masher to gently smash each potato until it’s flattened, but be careful to keep them intact.
4. Prepare the Garlic Rosemary Mixture:
In a small bowl, mix together the minced garlic, olive oil, chopped rosemary, salt, and pepper. Stir well until everything is nicely combined and ready to flavor the potatoes!
5. Coat the Potatoes:
Take the garlic-rosemary mixture and brush it generously on both sides of each smashed potato. This will ensure every bite is flavorful.
6. Grill the Potatoes:
Now, it’s time to grill! Place the coated potatoes on the preheated grill. Cook them for about 4-5 minutes on each side, or until they turn golden brown and crispy. Just keep an eye on them to avoid burning!
7. Serve:
Once your potatoes are beautifully grilled, remove them from the heat. You can garnish them with additional fresh rosemary sprigs if you like. Serve warm and enjoy your delicious Grilled Garlic Rosemary Smashed Potatoes!
Can I Use Other Types of Potatoes?
Yes! While baby Yukon Gold or red potatoes work wonderfully, you can also use larger potatoes like Russet or white potatoes. Just be sure to cut them into smaller chunks for boiling and follow the same smashing and grilling steps.
How Can I Make This Recipe Vegan?
This recipe is naturally vegan as it doesn’t contain any animal products. Just double-check your olive oil is pure and free from any additives if you’re particularly cautious!
What Should I Do If I Don’t Have Fresh Rosemary?
No worries! Dried rosemary works just fine. Use about 1 tablespoon of dried rosemary in place of fresh. Just remember that dried herbs are more potent, so adjust to your taste preference when mixing the garlic-rosemary mixture.
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them back on the grill or in a hot skillet for a few minutes until warmed through, helping them regain their crispy texture!
