These Grilled Garlic Rosemary Smashed Potatoes are a tasty side dish that’s simple to make. They’re crispy on the outside, soft on the inside, and packed with garlic and rosemary flavor!
Honestly, there’s nothing like that yummy smell of garlic and herbs wafting through the kitchen! I can’t resist having these with my grilled burgers; they make everything better!
Key Ingredients & Substitutions
Baby Potatoes: These are great for their bite-size and creamy texture. If you can’t find baby potatoes, regular potatoes like Yukon Gold or red potatoes can be cut into smaller pieces.
Garlic: Fresh garlic is a must for the best flavor. If you don’t have fresh, you can use garlic powder, but the taste will be less intense. I prefer to finely chop or press garlic for a stronger flavor.
Olive Oil: Olive oil adds richness and helps crisp the potatoes. If you want to switch things up, feel free to use avocado oil or melted butter, which can give a different yet delicious taste.
Rosemary: Fresh rosemary is fantastic here. Dried rosemary can work in a pinch, but use less since it’s more concentrated. I love the aroma of fresh herbs when cooking!
How Do You Get Crispy Smashed Potatoes on the Grill?
The key to crispy smashed potatoes is in the smashing and grilling technique. Once the potatoes are boiled, let them cool slightly before smashing. This helps retain their shape while creating a larger surface area for crisping.
- Use a light touch when smashing; you want them flattened but not completely broken apart.
- Brush both sides generously with your garlic and rosemary mixture before grilling.
- Grill over medium heat for just the right amount of time—5-7 minutes per side should give you that golden brown finish.
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes
- 6 cloves garlic, minced
For the Marinade:
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Flaky sea salt, for garnish
How Much Time Will You Need?
This recipe will take about 30-35 minutes total. You’ll spend about 15-20 minutes boiling the potatoes and another 10-15 minutes prepping and grilling them. It’s quick, easy, and the results are delicious!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot. Cover them with water and turn the heat to high. Bring the water to a boil and cook the potatoes for about 15-20 minutes. You can check if they’re done by sticking a fork into one; it should be tender and easy to pierce.
2. Preheat the Grill:
While the potatoes are boiling, turn on your grill and preheat it to medium heat. This gives it enough time to reach the right temperature for grilling.
3. Prepare the Marinade:
In a small bowl, mix together the minced garlic, olive oil, chopped rosemary, salt, and freshly ground black pepper. Stir well until everything is combined. This garlic rosemary mixture will give your potatoes a tasty kick!
4. Smash the Potatoes:
Once the potatoes are tender, drain them and let them cool for a few minutes. On a cutting board, gently smash each potato using the bottom of a cup or your hand. Be careful not to break them apart completely; you just want to flatten them a bit!
5. Season the Potatoes:
Now, brush the smashed potatoes on both sides with the garlic and rosemary marinade you prepared earlier. Make sure they’re well coated to soak up all that flavor.
6. Grill the Potatoes:
Place the seasoned smashed potatoes on the preheated grill. Grill them for about 5-7 minutes on each side or until they are golden brown and crispy. Keep an eye on them to prevent burning!
7. Serve and Enjoy:
Once done, remove the potatoes from the grill and sprinkle them with flaky sea salt. Serve them hot as a delightful side dish. Enjoy your flavorful grilled garlic rosemary smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes are tender and have a lovely texture when smashed, you can use Yukon Gold or red potatoes as well. Just cut them into even-sized chunks and follow the same boiling instructions for the best results.
Can I Make These Potatoes Ahead of Time?
You can! Boil and smash the potatoes, then store them in the refrigerator for up to 3 days. When you’re ready to grill, just brush with the marinade and grill for a few extra minutes to heat them through and get that crispy texture.
What’s the Best Way to Store Leftovers?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, you can place them in the oven at 375°F (190°C) for about 10-15 minutes or use a skillet over medium heat for a few minutes on each side to revive the crispiness.
Can I Substitute the Rosemary?
Yes! If you’re not a fan of rosemary, you can substitute with other herbs like thyme or oregano for a different flavor profile. Just chop fresh herbs finely and mix them into your marinade for a tasty twist!
