These Grilled Garlic Rosemary Smashed Potatoes are crispy, flavorful, and oh-so-satisfying! With garlic and fresh rosemary, they’re perfect for any outdoor meal or family gathering.
Just wait until you hear that crunch when you smash them! I love serving these potatoes with some grilled chicken or burgers. They really make the barbecue complete! 😊
Key Ingredients & Substitutions
Baby Potatoes: Baby Yukon Gold or Red potatoes offer a creamy texture. If these aren’t available, try using regular Yukon Gold or fingerling potatoes for similar taste and feel.
Garlic: Fresh minced garlic is key for flavor. In a pinch, garlic powder can also work, but use it sparingly as it’s stronger. Personally, I love adding more garlic for a bolder taste!
Fresh Rosemary: Rosemary brings a lovely aroma. If you don’t have fresh, dried rosemary can be a substitute. Use about a third of the amount since it’s more concentrated. I find fresh makes a big difference though!
Olive Oil: This adds richness. You can swap it with melted butter for a different flavor profile or avocado oil for a lighter taste. I tend to stick with olive oil for the classic Mediterranean touch.
How Do I Get the Perfect Smashed Potatoes?
Smashing the potatoes is crucial for getting that crispy texture. It sounds simple, but it requires the right approach.
- After boiling, let the potatoes cool slightly. This will make them easier to handle.
- Use a potato masher or the bottom of a sturdy cup. Press down gently to smash them without breaking too much. Aim for a flat, but still chunky look, which helps them crisp up nicely.
- Don’t skip brushing them with the garlic rosemary oil before grilling! This ensures they soak up all that wonderful flavor.
How to Make Grilled Garlic Rosemary Smashed Potatoes?
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon Gold or Red)
For the Garlic Rosemary Oil:
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus more for garnish)
- 1/4 cup olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
- Coarse sea salt, for garnish
How Much Time Will You Need?
This recipe takes about 15-20 minutes for cooking the potatoes, plus another 10-15 minutes for preparation and grilling. In total, you should set aside around 30-35 minutes to enjoy these tasty bites!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Begin by placing the baby potatoes into a large pot. Cover them with water and bring it to a boil over high heat. Once boiling, reduce the heat to a simmer and cook the potatoes until they are fork-tender, which should take about 15-20 minutes. Once they are done, drain the water and let them cool for a few minutes.
2. Preheating the Grill:
While the potatoes are cooking, you can prepare your grill. Preheat it to medium-high heat so it’s ready for grilling the smashed potatoes.
3. Making the Garlic Rosemary Oil:
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, salt, and freshly cracked black pepper. This flavorful mixture will enhance the taste of the potatoes!
4. Smashing the Potatoes:
Once the potatoes have cooled slightly, place them on a clean surface. Using a potato masher or the bottom of a cup, gently smash each potato, flattening them just enough without breaking them apart. You want them to hold together while still being nice and flat.
5. Oiling the Potatoes:
Now it’s time to brush the potatoes! Generously coat each smashed potato with the garlic rosemary oil mixture on both sides. This will give them a beautiful flavor and help them crisp up on the grill.
6. Grilling the Potatoes:
Place your oil-coated potatoes on the preheated grill. Grill them for about 5-7 minutes on each side, or until they are crispy and golden brown. Keep an eye on them to prevent burning!
7. Serving the Potatoes:
Once they’re grilled to perfection, take the potatoes off the grill and transfer them to a serving platter. Finish by garnishing with additional chopped rosemary and a sprinkle of coarse sea salt. Enjoy your delicious Grilled Garlic Rosemary Smashed Potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Red potatoes work great, you can also use fingerling or new potatoes. Just make sure they are small enough to smash easily!
Can I Prepare the Garlic Rosemary Oil Ahead of Time?
Yes, you can! Mix the garlic rosemary oil in advance and store it in the refrigerator for up to a week. Just make sure to let it come to room temperature before using it, as the oil may solidify in the fridge.
How Can I Make This Recipe Vegan?
This recipe is already vegan! Just double-check that your olive oil is pure and hasn’t been blended with other oils. Enjoy the flavors of the garlic and rosemary without any animal products!
Can I Bake the Potatoes Instead of Grilling?
Definitely! If you prefer baking, preheat your oven to 425°F (220°C). After brushing the smashed potatoes with the oil, arrange them on a baking sheet and bake for about 25-30 minutes, flipping halfway through, until they are crispy.
