These Grilled Garlic Rosemary Smashed Potatoes are crispy and packed with flavor. With the wonderful blend of garlic and fresh rosemary, your taste buds will be dancing!
I love how these little beauties go perfectly with any meal, and they are fun to make! Don’t be surprised if you end up sneaking a few while they cool down. 🥔💚
Key Ingredients & Substitutions
Baby Potatoes: These little guys are perfect because they cook quickly and have a creamy texture. If you can’t find baby potatoes, you can use regular potatoes. Just cut them into chunks so they’ll cook evenly.
Olive Oil: This adds great flavor and helps crisp up the potatoes on the grill. If you’re looking for a lighter option, feel free to use avocado oil or melted coconut oil. Both would work nicely!
Garlic: Freshly minced garlic gives an irresistible flavor. If you’re in a pinch, garlic powder can be a backup, but fresh really makes a difference. I love using extra garlic for a more robust taste.
Fresh Rosemary: Rosemary adds a lovely aromatic touch. If you don’t have it, thyme or parsley can be used instead. Dried rosemary also works, but use less since it’s more concentrated.
How Do You Get Perfectly Crispy Smashed Potatoes on the Grill?
The technique to smashing the potatoes is key for a crispy exterior. You want to be gentle but firm; just give each potato a little press until it’s flattened but still holds its shape. This increases surface area and helps them get that nice crisp.
- After boiling and draining the potatoes, let them cool just enough to handle.
- Use a sturdy flat object like a glass or a potato masher to gently smash each potato.
- Coat them well with the garlic rosemary oil mixture before placing them on the grill.
Grilling them helps bring out their flavor and texture—4-6 minutes per side should give you that golden brown finish. Don’t rush; let them develop that crispy crust! Enjoy your grilled deliciousness!
How to Make Grilled Garlic Rosemary Smashed Potatoes?
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes
For the Garlic Rosemary Oil:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped
- Salt, to taste
- Freshly cracked black pepper, to taste
For Garnish (optional):
- Additional rosemary sprigs
How Much Time Will You Need?
This recipe will take about 30-35 minutes total. You’ll spend around 15-20 minutes cooking the potatoes, then a few minutes to smash and grill them. Enjoy the wonderful aroma and flavor as they cook on the grill!
Step-by-Step Instructions:
1. Preheat the Grill:
First things first, get your grill ready! Preheat it to medium-high heat so it’s nice and hot when you’re ready to cook.
2. Cook the Potatoes:
In a large pot, place all the baby potatoes and cover them with water. Bring the water to a boil, then turn down the heat to simmer. Let the potatoes cook for about 15-20 minutes. You’ll know they’re ready when you can easily pierce them with a fork.
3. Drain and Cool the Potatoes:
Once the potatoes are tender, drain them in a colander and allow them to cool for a few minutes. You want them warm but not too hot to handle.
4. Smash the Potatoes:
Take a large cutting board and gently smash each potato using the bottom of a glass or a potato masher. Flatten them a bit, but be careful not to make them fall apart. You want them nice and chunky!
5. Prepare the Garlic Rosemary Oil:
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, salt, and freshly cracked black pepper. This mix will add so much flavor to your potatoes!
6. Brush the Potatoes:
Now, take your garlic rosemary oil and generously brush both sides of your smashed potatoes. Make sure they are well-coated for that yummy flavor!
7. Grill the Potatoes:
Once your grill is ready, place the smashed potatoes on it. Grill them for about 4-6 minutes on each side. You want them to get a lovely golden brown color and crispy texture.
8. Garnish and Serve:
After grilling, carefully take the potatoes off the grill and place them on a serving plate. If you like, add a few sprigs of rosemary on top for garnish, and sprinkle a little extra salt. They are now ready to enjoy!
9. Enjoy!
Serve your delicious grilled garlic rosemary smashed potatoes hot. Dig in and savor every bite!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While baby potatoes are great for this recipe, you can also use yukon gold or red potatoes. Just make sure to cut them into even-sized chunks if they’re larger, so they cook through properly.
What Can I Substitute for Olive Oil?
If you don’t have olive oil on hand, feel free to use avocado oil or melted butter instead. Both will give a rich flavor that complements the garlic and rosemary beautifully.
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again, or you can use a microwave if you’re in a hurry.
Can I Prepare the Potatoes Ahead of Time?
Yes, you can prep the potatoes a few hours in advance! Boil and smash them, then keep them in the fridge. When you’re ready to grill, brush on the oil mixture and grill them for a quick side dish.
