These grilled garlic rosemary smashed potatoes are crispy and full of flavor! The garlic and fresh rosemary make them smell amazing while they cook, and they’re great for any meal.
When I make these, I can’t stop sneaking bites before dinner. They’re seriously that good! Pair them with your favorite protein for a tasty feast that’s super easy to whip up.
Key Ingredients & Substitutions
Small Potatoes: Baby Yukon gold or new potatoes are fantastic for this recipe due to their creamy texture. You can use red potatoes or even fingerlings if those are what you have on hand. Just keep the size similar for even cooking!
Olive Oil: Extra virgin olive oil not only adds flavor but also helps achieve that crispy texture. If you’re looking for a change, avocado oil works well too—it has a higher smoke point and a neutral taste.
Garlic: Fresh garlic is ideal for flavor, but if you’re in a pinch, garlic powder can substitute. Use about 1 teaspoon of garlic powder per clove if using that option!
Fresh Rosemary: Fresh rosemary provides a fragrant aroma that’s hard to beat! But if you’re out, dried rosemary is a solid backup. Just remember, use less—about one-third the amount—since dried herbs are more concentrated.
How Do I Get My Potatoes Extra Crispy on the Grill?
Getting that crispy, golden exterior on your smashed potatoes comes down to a few tips. First, make sure you boil the potatoes until they’re just fork-tender; overcooking makes them mushy.
- After boiling, let them cool. This helps the skins crisp up better when grilled.
- When smashing the potatoes, don’t go too flat—leave them chunky for better texture.
- Make sure to coat them well with the garlic-rosemary oil. This not only adds flavor but helps with crisping.
- Grill them on medium-high heat. Don’t flip them too often; let them sit until crispy before turning.
With these tips, your potatoes will be irresistibly crispy and packed with flavor!
Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small potatoes (such as baby Yukon gold or new potatoes)
For the Garlic-Rosemary Oil:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Optional!
- Additional fresh rosemary for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes total, including 15-20 minutes for boiling the potatoes and about 10 minutes for grilling. So, you can have these delicious smashed potatoes ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This step is essential to get those delicious grill marks and crispy edges on your potatoes!
2. Boil the Potatoes:
Take a large pot and fill it with cold water. Toss in the small potatoes along with a pinch of salt. Bring the water to a boil, then reduce the heat and let it simmer. Cook the potatoes until they are fork-tender, which should take about 15-20 minutes. After they’re cooked, drain them and let them cool for a few minutes.
3. Prepare the Garlic-Rosemary Oil:
While the potatoes cool, grab a small bowl. Add in the olive oil, minced garlic, chopped rosemary, sea salt, and black pepper. Mix everything together until well combined. This fragrant oil is what will give your potatoes their amazing flavor!
4. Smash the Potatoes:
Now it’s time to smash the potatoes! On a clean surface, gently press down on each potato with a fork or the palm of your hand. You want them to be flattened but still holding together—like little rustic patties!
5. Coat the Potatoes:
Using a brush or spoon, coat both sides of each smashed potato with the garlic-rosemary oil mixture. Make sure to get them nice and covered; this is where the flavor comes from!
6. Grill the Potatoes:
Carefully place the oiled smashed potatoes on the hot grill. Grill for about 4-5 minutes on each side. Keep an eye on them! You want them to be crispy and golden brown. The grilling time can vary, so feel free to check and flip them when they look just right!
7. Serve:
Once done, take the grilled potatoes off the grill and place them on a serving platter. For a pretty touch, sprinkle a few extra rosemary leaves on top if you’d like. Serve them warm as a delightful side dish and enjoy every bite!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While baby Yukon gold or new potatoes work wonderfully, you can also use red potatoes, fingerling potatoes, or even Russets. Just keep in mind that different potatoes may result in slightly varied textures, with waxy potatoes typically holding their shape better during smashing.
Can I Make This Recipe in the Oven Instead of the Grill?
Yes, you can! Preheat your oven to 425°F (220°C). After smashing and coating the potatoes with the garlic-rosemary oil, place them on a baking sheet and roast for about 20-25 minutes, flipping halfway through, until they’re crispy and golden brown.
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave them until warmed through or place them in a hot oven for about 10 minutes to regain some of their crispiness.
Can I Prepare the Potatoes Ahead of Time?
Yes! You can boil the potatoes a day in advance. After cooking, let them cool, then store them in the fridge. When you’re ready to grill, just brush them with the garlic-rosemary oil and grill as per the instructions. This makes for quick prep on grilling day!
