These grilled garlic rosemary smashed potatoes are crunchy on the outside and soft on the inside. They burst with flavor from the garlic and fragrant rosemary. Can’t resist that combo!
There’s something magical about grilling them – the smoky taste makes them even better. I love serving these with my favorite dipping sauce and watching everyone gobble them up!
Key Ingredients & Substitutions
Small Potatoes: Yukon Gold is my favorite due to its buttery flavor and creamy texture. Baby potatoes work well too. If you can’t find these, try using russet or red potatoes, though the texture will be slightly different.
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you’re looking for a change, you can use avocado oil or even melted butter for a different taste.
Garlic: Fresh garlic gives a fantastic aroma and taste, but if you’re short on time, garlic powder could work in a pinch. Just use about 1/2 teaspoon for every clove.
Rosemary: Fresh rosemary offers a beautiful flavor. If unavailable, dried rosemary can substitute, but use less—about 1 teaspoon—as it’s more concentrated.
How Do I Get Perfectly Crispy Grilled Potatoes?
To achieve those wonderfully crispy potatoes, it’s all about preparation and cooking technique. Follow these steps closely:
- Pre-cook the potatoes until fork-tender. This ensures they will be cooked through by the time they’re golden on the grill.
- Smashing the potatoes helps them develop more crispy edges while grilling, so don’t skip this step!
- Brush them generously with your garlic oil mix for flavor and extra crispiness.
- When grilling, make sure the grill is hot enough. Medium-high heat is best to achieve that nice char and crispy exterior.
Remember to keep an eye on your potatoes; grill times may vary based on your grill’s heat level! Enjoy your crispy creation!
Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For The Potatoes:
- 2 lbs small potatoes (like Yukon Gold or baby potatoes)
For The Seasoning:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- Salt, to taste
- Black pepper, to taste
For Garnish:
- Fresh rosemary sprigs (optional)
How Much Time Will You Need?
This delicious recipe will take about 30 minutes in total. You’ll need around 15-20 minutes to boil the potatoes, and then just a few more minutes to grill them and let them become crispy. It’s a quick and satisfying side dish!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by placing the small potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the pot and bring it to a boil. Once boiling, cook the potatoes until they are fork-tender, which usually takes about 15-20 minutes. After they are done, drain the potatoes and let them cool slightly so they are easier to handle.
2. Smash the Potatoes:
When the potatoes are cool enough to touch, take the palm of your hand and gently smash each potato until it’s flattened but still holds its shape. This will help create nice crispy edges when grilled!
3. Season the Potatoes:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Brush this flavorful mixture generously over each of the smashed potatoes to soak them in flavor.
4. Grill the Potatoes:
Preheat your grill to medium-high heat. Once it’s hot, carefully place the smashed potatoes on the grill. Cook them for about 5-7 minutes on each side, or until they have a beautiful golden color and crispy texture. Keep an eye on them to avoid burning!
5. Serve:
Once grilled to perfection, transfer the potatoes to a serving platter. Drizzle any leftover garlic rosemary oil over the top for an extra burst of flavor. Garnish with fresh rosemary sprigs, if you like. Serve them warm and enjoy your yummy grilled garlic rosemary smashed potatoes!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold or baby potatoes work best, you can also use red potatoes or even fingerling potatoes if that’s what you have on hand. Just make sure they are small enough to cook evenly and be easily smashed.
How Do I Store Leftover Grilled Potatoes?
Store any leftover grilled potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 375°F (190°C) for about 10-15 minutes, or until warmed through and crispy again. You can also pop them back on the grill for a few minutes to re-crisp them!
Can I Make This Recipe Vegan?
Yes, you can! Just replace the olive oil with a vegan butter alternative or keep using olive oil for a simple plant-based twist! The recipe is already dairy-free, so you’re all set for a delicious vegan dish.
What If I Don’t Have a Grill?
No problem! You can roast the smashed potatoes in the oven instead. After seasoning, place them on a baking sheet lined with parchment paper and roast at 425°F (220°C) for about 25-30 minutes, flipping once, until crispy and golden.
