These Grilled Garlic Rosemary Smashed Potatoes are a tasty side dish! Soft on the inside and crispy on the outside, they’re packed with flavor from garlic and fragrant rosemary.
Honestly, the smell while they’re grilling is just the best! I love serving them with burgers or just enjoying them on their own. You’ll find folks going back for seconds, trust me!
Key Ingredients & Substitutions
Baby Potatoes: Baby potatoes are perfect for this recipe due to their size and creamy texture. You can use Yukon Gold potatoes if you prefer a slightly buttery taste. Other options include red potatoes or even fingerlings!
Garlic: Fresh garlic gives great flavor! If you don’t have fresh garlic, you can use garlic powder – about 1/8 teaspoon per clove. Personally, I enjoy the stronger flavor of fresh garlic in this dish.
Rosemary: Fresh rosemary is best for its vibrant flavor, but you can substitute dried rosemary if needed. Use about a teaspoon of dried rosemary for every tablespoon of fresh since it’s more concentrated.
Olive Oil: Extra virgin olive oil is a go-to for drizzling on these potatoes. To keep it light, you can also use avocado oil or any cooking oil you like. I love the flavor olive oil adds!
Flaky Sea Salt: This finishing touch really enhances the dish. If you don’t have it, regular salt works fine, but flaky sea salt adds that extra crunch and flavor boost!
How Can I Smash Potatoes Without Making a Mess?
Smashing potatoes can seem tricky. The goal is to flatten them while keeping them intact. Here’s how:
- First, let the boiled potatoes cool for a few minutes to avoid burns.
- Place a potato on a cutting board, using a sturdy tool like a potato masher or the bottom of a glass. Press down gently but firmly in a quick motion.
- Try to flatten them to about 1/2 inch thick; don’t worry if some fall apart a little—this adds to the crispy edges when grilled!
Remember, it’s all about giving them a good smash without going overboard. Enjoy the process, and you’ll have perfectly smashed potatoes ready for the grill!
Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby potatoes (or Yukon Gold potatoes)
- 4 cloves of garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- 1/4 cup olive oil
- Salt, to taste
- Pepper, to taste
- Optional: Flaky sea salt for finishing
How Much Time Will You Need?
This dish takes about 30 minutes to make, including about 20 minutes for boiling the potatoes and 10 minutes for grilling. It’s an easy and delicious side dish to complement any meal!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing your potatoes in a large pot and covering them with cold water. Add a pinch of salt to the water. Turn on the heat, bringing the water to a boil. Let the potatoes cook for about 15-20 minutes, or until they’re tender and you can easily pierce them with a fork.
2. Preheat the Grill:
While your potatoes are boiling, go ahead and preheat your grill to medium-high heat. This will get it ready for those deliciously crispy smashed potatoes!
3. Prepare the Garlic Rosemary Oil:
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper. Stir everything together and set the mixture aside. This is what will give your potatoes that wonderful flavor!
4. Smash the Potatoes:
Once the potatoes are cooked, drain them and let them cool for a minute or two. On a large cutting board, place each potato and using a potato masher or the bottom of a glass, gently smash each potato until they are flattened but still holding together.
5. Oil the Potatoes:
Grab that garlic rosemary oil mixture you made earlier and brush both sides of the smashed potatoes with it. Make sure they are well coated to enhance the flavor while grilling!
6. Grill the Potatoes:
Place your smashed potatoes on the grill. Grill them for about 5-7 minutes on each side. You want them to get golden and crispy. If you like, you can brush them with more oil while grilling for extra flavor!
7. Serve:
Once the potatoes are grilled to perfection, take them off the grill. Before serving, sprinkle some extra fresh rosemary on top and add a pinch of flaky sea salt if you’d like. Enjoy your grilled garlic rosemary smashed potatoes while they are hot!
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes and Yukon Golds work great, you can substitute them with other varieties like red potatoes or even russet potatoes. Just keep in mind that cooking times may vary slightly based on the size and type of potato you choose.
How Can I Make This Recipe Vegan?
To make these smashed potatoes vegan, simply replace the butter (if you choose to add any later) with olive oil or a vegan butter alternative. The current recipe is already vegan-friendly as is, so feel free to dive right in!
What if I Don’t Have a Grill?
No grill? No problem! You can achieve a similar result by using a broiler in your oven. Preheat the broiler and place the smashed potatoes on a baking sheet lined with parchment paper. Broil for 5-7 minutes on each side or until crispy and golden, keeping a close eye to prevent burning!
How to Store Leftovers
Store any leftover grilled smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, you can pop them in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through, which will help retain their crispiness.
