These grilled garlic rosemary smashed potatoes are a tasty treat! They are crispy on the outside and fluffy inside, boosted by the great flavors of garlic and fresh rosemary.
Who doesn’t love a little garlic in their life? 😂 I pair these potatoes with grilled chicken or just munch on them all by themselves. They are that good!
What’s great is how simple they are to make! Just boil, smash, season, and grill. Perfect for a fun cookout or a cozy dinner at home!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Red potatoes are perfect for this recipe due to their creamy texture. If you want to mix things up, fingerling or small white potatoes work too. Just keep the sizes similar for even cooking.
Garlic: Fresh garlic is best for its aromatic punch. If you don’t have fresh, garlic powder can work in a pinch. Use about 1/8 teaspoon for every clove you replace.
Rosemary: Fresh rosemary really shines here, but dried rosemary is a good substitute. Use less of it—about one-third of the amount, since dried herbs are more potent.
Olive Oil: I prefer extra virgin olive oil for that rich flavor. If you want a different taste, you can use avocado oil or melted butter, especially for grilling!
How Do I Achieve the Perfect Smashed Texture?
Getting that ideal smashed texture takes a little technique. You want to flatten the potatoes without mashing them completely. Here’s how:
- Once the potatoes are fork-tender, drain them and let them cool for a few minutes.
- Place each potato on a sturdy surface, and using the bottom of a heavy pan, press down gently.
- Smash just until they flatten but remain intact. This keeps them fluffy inside while ensuring a crispy outside.
Play around with the pressure. Too much can turn them mushy! A little practice will get you there.
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For The Potatoes:
- 2 lbs small to medium potatoes (Yukon Gold or Red potatoes work well)
- 4 cloves garlic, minced
- 2-3 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 3 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: additional sprigs of rosemary for garnish
How Much Time Will You Need?
This recipe takes about 30-35 minutes in total. You’ll spend around 15-20 minutes boiling the potatoes, and then another 15 minutes for prepping and grilling them. Enjoy the delicious flavors without spending too much time in the kitchen!
Step-by-Step Instructions:
1. Preparing the Potatoes:
Start by putting the potatoes in a large pot and cover them with water. Add a pinch of salt to the water. Turn on the heat and bring the water to a boil. Once boiling, let the potatoes cook until they are fork-tender, which will take about 15-20 minutes depending on their size.
2. Preheating the Grill:
While the potatoes are cooking, go ahead and preheat your grill to medium-high heat. This will get it nice and hot for the next step.
3. Smashed Texture:
Once the potatoes are cooked, carefully drain them and let them cool for a few moments. On a sturdy cutting board or flat surface, use the bottom of a heavy pan or a potato masher to gently smash each potato. You want them to flatten but not break apart completely. Aim for a nice, rustic smashed look!
4. Preparing the Garlic Rosemary Mixture:
In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and pepper. Stir well to create a flavorful mixture that will coat the potatoes.
5. Coating the Potatoes:
Now it’s time to brush the garlic rosemary mixture onto the smashed potatoes. Use a brush or spoon to coat both sides of each potato thoroughly. Make sure to get that delicious flavor all over!
6. Grilling:
Place the coated smashed potatoes on the grill. Grill each potato 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 grilled to perfection, remove the potatoes from the grill and transfer them to a serving plate. If you’d like, add some extra rosemary sprigs as a garnish. Serve these warm, and don’t forget to have a bit of extra salt on the side for anyone who wants it!
Enjoy your delicious and aromatic Grilled Garlic Rosemary Smashed Potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Red potatoes are recommended for their creamy texture, you can use other types like Fingerlings or even Russets. Just keep in mind that different potatoes may change the flavor and texture slightly, but they will still be delicious!
How Can I Make These Potatoes Ahead of Time?
You can prepare the potatoes in advance by boiling them and smashing them. Just let them cool completely, then store them in the fridge for up to 24 hours. When you’re ready to grill, brush them with the garlic rosemary mixture and grill as directed. This will save you cooking time when your meal is ready!
What’s the Best Way to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a skillet over medium heat with a drizzle of olive oil to get them crispy again, or pop them in the microwave if you’re in a hurry. Enjoy!
Can I Use Dried Rosemary Instead of Fresh?
Yes, you can use dried rosemary! Use about 1 tablespoon of dried rosemary for every 2-3 tablespoons of fresh. Keep in mind that dried herbs are more concentrated, so you might want to start with a little less and adjust according to taste when mixing with the garlic and olive oil.
