These grilled garlic rosemary smashed potatoes are crispy and bursting with flavor. The garlic and fresh rosemary blend perfectly to make every bite delicious!
Let’s face it, who doesn’t love crunchy potatoes with a hint of herbs? I make these often because they’re easy and they impress everyone at the dinner table. So tasty!
Ingredients & Substitutions
Baby Potatoes: Yukon gold and red potatoes are perfect for this recipe because of their creamy texture. If you can’t find them, try using fingerlings or even larger potatoes, just cut them into smaller pieces before boiling.
Garlic: Fresh garlic gives the best flavor, but if you’re in a pinch, garlic powder can work too—about 1/8 teaspoon per clove. Just remember, fresh delivers a stronger taste!
Fresh Rosemary: Rosemary adds a lovely fragrance. If you don’t have fresh, dried rosemary is a good substitute; use a third of the amount, since dried herbs are more potent. Or consider thyme, which pairs nicely too!
Olive Oil: Extra virgin olive oil is my go-to for its rich flavor. If you’re looking for a lower-cost option or a different taste, avocado oil works well too.
Coarse Sea Salt: This is great for finishing touches, giving that extra crunch. If you don’t have it, flaky sea salt or kosher salt can be used instead, just adjust the amount as they might taste saltier.
How Can I Get My Smashed Potatoes Perfectly Crispy?
To achieve that perfect crispy exterior, the key lies in smashing the potatoes and how you grill them. Here’s how you can make sure they turn out amazing:
- After boiling, let the potatoes cool for a bit. Smash them gently to about 1/2 inch thick. The more surface area, the crispier they’ll get!
- Brush the garlic rosemary mixture generously but ensure it’s evenly coated. This helps to create a nice crust while grilling.
- Heat your grill properly—medium-high is crucial. Too low, and they’ll just steam instead of getting crispy; too high, and they might burn.
- Don’t overcrowd the grill. Give each potato enough space for the heat to circulate, ensuring even cooking throughout.
By following these tips, your potatoes will come out golden brown and delicious every time!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby potatoes (Yukon gold or red)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- 1/4 cup olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
- Coarse sea salt, for finishing
How Much Time Will You Need?
This recipe takes about 35-40 minutes in total. You’ll spend around 15-20 minutes boiling and preparing the potatoes, and another 15-20 minutes grilling them to crispy perfection. Perfect for an easy side dish or appetizer!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This will ensure that your potatoes get nice and crispy when they hit the grill.
2. Boil the Potatoes:
Wash and scrub the baby potatoes to remove any dirt. Place them in a large pot and cover them with water. Add a generous pinch of salt to the water. Bring it to a boil and cook the potatoes until they are tender, about 15-20 minutes. You can check if they’re done by poking a potato with a fork—the fork should slide in easily!
3. Smash the Potatoes:
Once the potatoes are tender, drain them and let them cool for a few minutes until they are cool enough to handle. Place each potato on a cutting board and use the bottom of a flat cup or a potato masher to gently smash each one to about 1/2 inch thick. This helps create a crispy texture when grilled!
4. Prepare the Garlic Rosemary Mixture:
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper. This fragrant mixture will give the potatoes a burst of flavor—yum!
5. Brush and Grill the Potatoes:
Brush the garlic rosemary mixture generously over each smashed potato. Place the potatoes on the preheated grill. Cook for about 5-7 minutes on each side, or until they are golden brown and crispy. Keep an eye on them so they don’t burn!
6. Finishing Touches:
Once the potatoes are grilled to perfection, remove them from the grill. Sprinkle some additional fresh rosemary and coarse sea salt on top to give them a delightful finishing touch.
7. Serve and Enjoy:
Serve the grilled smashed potatoes hot as a delicious side dish with your favorite grilled meats or as a tasty appetizer. Enjoy those crispy, flavorful bites!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon gold or red potatoes are great choices for their creaminess, you can also use fingerling potatoes or even russets. Just keep in mind that russets might be a bit starchier, which could affect the texture slightly.
How Can I Make This Recipe Vegan?
To make these smashed potatoes vegan, simply replace the olive oil with a vegan butter or use an oil-based dressing. The garlic and rosemary flavor will still shine through, making them just as delicious!
Can I Prepare These Potatoes Ahead of Time?
Yes! You can cook the baby potatoes a day in advance and let them cool completely before refrigerating. When you’re ready to grill, just brush them with the garlic rosemary mixture and grill as directed. They may take a minute longer to crisp up as they will be cold.
What’s the Best Way to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until warmed through and crispy again.
