These Grilled Garlic Rosemary Smashed Potatoes are a fun twist on your regular spuds! They’re marinated in garlic and fresh rosemary, giving them a tasty flavor.
Don’t be surprised if they disappear quickly! I love serving these with my favorite grilled meats. They always steal the spotlight at dinner! 😊
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and buttery, making them perfect for smashing. If you can’t find them, try red potatoes or any small, waxy potatoes, like fingerlings.
Olive Oil: This gives great flavor and helps with crispy texture. If you’re looking for a different taste, avocado oil or melted butter can work well, too!
Garlic: Fresh garlic really enhances the dish. If you’re short on time, you can use jarred minced garlic, but fresh is always best in my opinion!
Rosemary: Fresh rosemary adds a lovely aroma and flavor. Dried rosemary can be used in a pinch, but the fresh variety is much more fragrant. You could also try thyme for a different flavor twist.
How Do I Smash Potatoes Without Making a Mess?
Smashed potatoes are all about getting them really flat while still keeping them together. Here’s how to do it effectively:
- Let the boiled potatoes cool for a few minutes to handle them easily.
- Use a clean surface; I like to use a cutting board. Place a potato on the board and cover it with a clean kitchen towel to keep any splatters down.
- Press down gently with the palm of your hand until the potato flattens but does not break apart. It helps to use a little pressure but not too much!
Enjoy the satisfying smash, and get ready for the best grilled crispy potatoes!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds of baby Yukon Gold potatoes
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus more for garnish)
- Salt, to taste
- Freshly cracked black pepper, to taste
- Optional: Flaky sea salt for garnish
How Much Time Will You Need?
This recipe typically takes about 35-40 minutes in total: 15-20 minutes for boiling the potatoes and another 10-15 minutes for grilling them. It’s a quick and easy side dish perfect for any meal!
Step-by-Step Instructions:
1. Prepare Your Grill:
Start by preheating your grill to medium-high heat. This will ensure even cooking and that your potatoes get that nice crispy texture.
2. Cook the Potatoes:
Wash and scrub the baby Yukon Gold potatoes thoroughly to remove any dirt. Place them in a large pot and cover them with water. Add a generous pinch of salt to the water, and then bring it to a boil over high heat. Once boiling, reduce the heat to medium and cook the potatoes for about 15-20 minutes, or until they are fork-tender. When done, drain the potatoes and let them cool slightly.
3. Smash the Potatoes:
On a clean surface, gently press down each potato with the palm of your hand. You want them to flatten a bit but stay intact. This smashing helps create crispy edges when grilled.
4. Make the Garlic-Rosemary Oil:
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Mix it all together until well combined.
5. Grill the Potatoes:
Brush both sides of the smashed potatoes generously with the garlic-rosemary oil mixture. Once brushed, place the potatoes directly on the preheated grill. Cook them for about 4-5 minutes on each side, or until they’re crispy and golden brown. Keep an eye on them to avoid burning!
6. Serve and Enjoy:
Once the potatoes are perfectly grilled, remove them from the grill. Sprinkle with additional fresh rosemary and flaky sea salt, if you like. Serve warm and enjoy the delightful flavors of your grilled garlic rosemary smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby Yukon Gold potatoes work wonderfully for their creamy texture, you can use other types like red potatoes or new potatoes. Just be sure to choose a waxy variety, as they hold their shape better when smashed and grilled.
What If I Don’t Have Fresh Rosemary?
No problem! If you don’t have fresh rosemary on hand, dried rosemary can be used as a substitute. Use about a teaspoon of dried rosemary in place of each tablespoon of fresh, but remember that dried herbs are more concentrated, so start with less and adjust to taste!
Can I Prep These Potatoes Ahead of Time?
Yes, you can prep these potatoes ahead! After boiling and smashing them, you can brush them with the garlic-rosemary mixture and keep them covered in the refrigerator for up to 24 hours. Just grill them when you’re ready to serve!
How Should I Store Leftover Smashed Potatoes?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, simply place them on a hot skillet or grill for a few minutes to regain their crispiness!
