These grilled garlic rosemary smashed potatoes are a tasty side dish that’s crispy on the outside and fluffy on the inside. The garlic and rosemary give them a lovely aroma!
Who doesn’t love a little crunch with their potatoes? I always make extra so I can snack on them while cooking. They’re just that good! 😄
Making these is super simple. Just boil, smash, season, and grill. Pair them with your favorite protein, and you’ve got a delightful meal that everyone will enjoy!
Key Ingredients & Substitutions
Baby Potatoes: I love using baby potatoes for their creaminess and ease. If you can’t find them, Yukon gold potatoes work just as well. They’re flavorful and hold their texture nicely.
Olive Oil: Extra virgin olive oil adds great taste, but you could substitute with canola or avocado oil for a different flavor or higher smoke point.
Garlic: Fresh garlic gives the best flavor, but if you’re in a pinch, garlic powder can work, just use about 1/2 teaspoon instead of 4 cloves.
Fresh Rosemary: Rosemary adds a lovely fragrance. If fresh isn’t available, you can use dried rosemary, but cut the amount to about 1 teaspoon as it’s more concentrated.
Parmesan Cheese: This is optional, but it adds a delicious finish. If you’re looking for a dairy-free option, try nutritional yeast for a cheesy flavor.
How Do You Achieve Perfectly Grilled Smashed Potatoes?
Getting your potatoes just right on the grill requires some attention to detail. After boiling, let the potatoes cool down slightly to avoid burning your hands. When smashing, don’t flatten them too much; you want them to hold their shape for grilling.
- Preheat the grill properly; medium-high heat helps achieve that crispy outside while cooking the inside.
- Make sure to brush both sides with the garlic rosemary mixture for flavor and to promote crispiness.
- Grill until golden; watch them closely, so they don’t burn. Turning them halfway ensures even cooking.
Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby potatoes (or Yukon gold potatoes)
For the Garlic Rosemary Mixture:
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped (plus more for garnish)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder (optional)
For Topping (optional):
- Grated Parmesan cheese
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 15-20 minutes to cook. So, you’ll be enjoying these delicious grilled potatoes in about 30-35 minutes!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot and cover them with water. Add a pinch of salt to the water. Bring everything to a boil over medium-high heat. Let the potatoes cook for about 15-20 minutes, or until they are fork-tender. Once done, drain the potatoes and let them cool slightly.
2. Preheat the Grill:
While the potatoes are cooling, preheat your grill to medium-high heat—about 400°F (200°C). This will ensure your potatoes get nice and crispy.
3. Prepare the Garlic Rosemary Mixture:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, black pepper, and onion powder (if you’re using it). This mix is what adds all that yummy flavor to your potatoes!
4. Smash the Potatoes:
Once the potatoes have cooled enough to handle, place them on a sturdy surface. Use the bottom of a cup or a potato masher to gently smash each potato until it’s flattened but still intact. Don’t squish them too hard!
5. Brush with Oil:
Generously brush both sides of each smashed potato with the garlic rosemary oil mixture you prepared earlier. Make sure they’re well-coated to get that lovely flavor during grilling.
6. Grill the Potatoes:
Carefully place the smashed potatoes on the grill. Let them cook for about 5-7 minutes on each side, or until they are crispy and golden brown. Keep an eye on them so they don’t burn!
7. Add Cheese (Optional):
If you want an extra touch, sprinkle some grated Parmesan cheese over the potatoes during the last minute of grilling. This will let it melt a bit, adding a delightful cheesy flavor.
8. Serve:
Once grilled, remove the potatoes from the grill and garnish them with additional fresh rosemary. Serve warm as a tasty side dish, and enjoy every bite!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes or Yukon gold potatoes work great, you can also use other varieties like red potatoes for a slightly sweeter taste. Just ensure they’re similar in size for even cooking.
Can I Make This Recipe in the Oven?
Yes, you can! Preheat your oven to 450°F (230°C) and follow steps 1 to 5 as usual. Instead of grilling, place the smashed potatoes on a baking sheet and roast for about 25-30 minutes, flipping halfway through, until golden and crispy.
How to Store Leftovers?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven or skillet until warmed through for the best texture.
What Can I Substitute for Olive Oil?
If you need an alternative to olive oil, you can use melted butter or avocado oil for a different flavor. Just keep in mind that the herb mixture will slightly change based on the fat used!
