These grilled garlic rosemary smashed potatoes are a tasty treat! They’re crispy on the outside, fluffy on the inside, and packed with the amazing flavors of garlic and fresh rosemary.
Honestly, who can resist the smell of garlic? I love serving these at barbecues and watching everyone go back for seconds (or thirds). They pair perfectly with just about anything!
Ingredients & Substitutions
Baby Potatoes: I love using baby potatoes for their creamy texture. Yukon golds are my preference as they have a buttery flavor. If these aren’t available, try red potatoes or even larger ones cut into chunks.
Garlic: Fresh garlic delivers the best taste. However, if you’re in a pinch, garlic powder can work too, just use less—about 1/8 teaspoon for each clove. But fresh is always the way to go in my book!
Olive Oil: Extra virgin olive oil is ideal for this recipe. It enriches the flavor beautifully. If you’re looking for a lighter option, avocado oil is a great substitute that also holds up well to grilling.
Fresh Rosemary: This herb adds a lovely aroma. If fresh rosemary isn’t accessible, dried rosemary can be used sparingly as it’s more concentrated. I prefer using half the amount of dried to fresh.
How Do I Get the Perfect Smash on My Potatoes?
Smashed potatoes should be just the right thickness to ensure a crispy exterior. Here’s how to do it effectively:
- After boiling, let the potatoes cool for a few minutes to prevent burns.
- Use the heel of your hand or a flat-bottomed glass to gently press down on each potato. You want them flattened but not pureed!
- Keep an even pressure to avoid breaking them apart completely.
This technique lets the edges crisp up nicely when grilled. Enjoy watching those irresistible golden-brown crispy bits form!
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
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: additional rosemary sprigs for garnish
How Much Time Will You Need?
This delicious recipe will take about 30-40 minutes to prepare. You’ll spend around 20 minutes boiling the potatoes and about 10-15 minutes grilling them. Then, you can enjoy your tasty garlic rosemary smashed potatoes!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat, aiming for a temperature between 400°F and 450°F. This heat will give your potatoes a nice crispy texture.
2. Boil the Potatoes:
In a large pot, add your baby potatoes and cover them completely with water. Place the pot on the stove and bring the water to a boil. Cook the potatoes for about 15-20 minutes or until they are fork-tender. Once they are done, drain the water and let the potatoes cool slightly so you can handle them.
3. Smash the Potatoes:
Once the potatoes are cool enough, take each one and gently smash it down with the palm of your hand or the bottom of a glass. You want them to be flattened but still in one piece—like little potato pancakes!
4. Prepare the Garlic Herb Mixture:
In a small bowl, mix the minced garlic, olive oil, chopped rosemary, salt, and pepper together. This mixture will add lots of flavor! Brush this generously over each smashed potato.
5. Grill the Potatoes:
Carefully place the smashed potatoes directly onto the grill grates. Grill them for about 5-7 minutes on each side, until they turn golden brown and have that crispy texture we love.
6. Serve and Enjoy:
Once grilled, remove the potatoes from the grill. Sprinkle a bit more salt and some fresh rosemary on top for extra flavor if you like. Serve these warm as a delightful side dish. Enjoy every bite!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes or Yukon golds work great, you can experiment with other varieties like red potatoes or even fingerlings. Just keep in mind that cooking times may vary slightly based on the size and type of potato you choose.
What if I Don’t Have Fresh Rosemary?
No worries! If you don’t have fresh rosemary, you can use dried rosemary instead. Use about 1 tablespoon of dried rosemary for this recipe, but add it to the garlic and oil mixture earlier to help release its flavor during cooking.
How to Store Leftovers?
Store leftover smashed potatoes in an airtight container in the fridge for up to 3 days. They can be reheated in the oven at 350°F until warmed through, or you can pop them back on the grill for a few minutes to regain some crispness!
Can I Make These Ahead of Time?
Yes! You can boil and smash the potatoes a few hours ahead of time. Simply keep them covered at room temperature until you are ready to grill them. Just brush on the garlic-rosemary mixture right before grilling for the best flavor.
