Grilled Garlic Rosemary Smashed Potatoes are a tasty side that brings comfort to your plate. The garlic and rosemary give them a wonderful flavor, while grilling adds a nice crispiness!
These potatoes are so fun to make! I love the way they get crunchy on the outside and soft inside. Don’t be surprised if you find yourself sneaking bites right off the grill! 😄
Key Ingredients & Substitutions
Baby Potatoes: I recommend using baby potatoes for their tender texture. Yukon Gold also works well. If you’re in a pinch, any small potato will do, but avoid larger varieties as they take longer to cook.
Garlic: Fresh garlic gives the best flavor. If you run out, garlic powder can work, but use about 1/8 teaspoon per clove for a similar taste. I prefer fresh because it adds a nice kick!
Olive Oil: Extra virgin olive oil enhances the flavor. If you’re looking for a lighter option, avocado oil is a great substitute. It has a high smoke point and a mild flavor.
Rosemary: Fresh rosemary is aromatic and vibrant. If you only have dried rosemary, that’s fine too! Just remember, dried herbs are more concentrated, so use a little less.
Parmesan Cheese: This adds a wonderful salty finish. If you’re dairy-free, nutritional yeast can give a cheesy flavor without the milk.
How Do You Grill Potatoes to Get Them Crispy?
Grilling potatoes to a crispy finish is key for deliciousness! Here are some tips:
- First, make sure the grill is preheated to medium-high—this helps achieve a nice sear.
- When smashing the potatoes, don’t over-smash them; you want them broken but still holding together.
- Generously brush the garlic rosemary mixture on both sides before grilling to lock in flavors and promote crispness.
- Grill them for 4-5 minutes per side and keep an eye on them. You want that golden-brown color for the best texture.
Follow these steps, and you’ll serve up grilled potatoes that are crispy outside and tender inside! Enjoy with your favorite meals!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small Yukon Gold potatoes)
- 4 cloves garlic, minced
For the Marinade:
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Salt, to taste
- Pepper, to taste
- Grated Parmesan cheese (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 25-30 minutes total: 15-20 minutes for boiling the potatoes and another 10-15 minutes for prepping and grilling. It’s a quick and tasty side dish that will complement any grilled meal!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat, which is around 400°F (200°C). This helps to get those nice grill marks on your potatoes.
2. Boil the Potatoes:
In a large pot, add the baby potatoes and cover them with water. Toss in a pinch of salt and bring the water to a boil. Let the potatoes cook for about 15-20 minutes, or until they are tender enough to poke with a fork.
3. Prepare the Garlic Rosemary Mix:
While the potatoes are boiling, take a small bowl and mix together the minced garlic, olive oil, chopped rosemary, salt, and pepper. Stir it well to create a flavorful marinade that will soak into the potatoes.
4. Drain and Smash the Potatoes:
Once the potatoes are cooked, carefully drain them and let them cool for a couple of minutes. On a clean surface, use the bottom of a flat pan or a fork to gently press down on each potato until they are smashed but still hold their shape.
5. Marinate the Potatoes:
Now it’s time to brush the smashed potatoes! Generously coat both sides with the garlic rosemary oil mixture you made earlier. This will infuse the potatoes with all that delicious flavor.
6. Grill the Potatoes:
Place the marinated smashed potatoes on the grill. Grill them for about 4-5 minutes on each side, or until they are golden brown and crispy. Keep an eye on them so they don’t burn!
7. Serve:
Once the potatoes are nicely grilled, take them off the grill. If you like, sprinkle some grated Parmesan cheese on top while they are still hot. You can also add a little extra rosemary for garnish if you want. Serve them warm and enjoy your tasty grilled garlic rosemary smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes or small Yukon Golds work great for this recipe, you can also use red potatoes or fingerlings. Just make sure whatever variety you choose is small enough to smash easily, and adjust boiling times if you go for larger potatoes to ensure they cook through.
Can I Make These Potatoes in the Oven Instead of the Grill?
Yes, you can! After smashing the potatoes and marinating them, place them on a baking sheet lined with parchment paper. Roast them in a preheated oven at 425°F (220°C) for about 25-30 minutes, flipping halfway through, until golden and crispy.
How to Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place them back on the grill or in the oven until heated through. You can also microwave them, but they might not retain their crispness.
What Can I Substitute for Olive Oil?
If you don’t have olive oil on hand, you can use melted butter or avocado oil as a substitute. Both will give a rich flavor and help achieve that lovely crispy exterior when grilling!
