These Grilled Garlic Rosemary Smashed Potatoes are a tasty twist on a classic side dish! They’re perfectly crispy on the outside and soft inside, bursting with garlic and fresh rosemary flavor.
Honestly, who can resist the smell of garlic and herbs on the grill? I love serving these with burgers or just enjoying them on their own. Yum! 🥔🌿
Key Ingredients & Substitutions
Potatoes: Yukon Gold or baby potatoes are ideal as they have a creamy texture. If you can’t find them, red potatoes also work. However, avoid starchy potatoes like russets; they won’t hold their shape as well when smashed.
Olive Oil: This provides flavor and helps the potatoes crisp up. If you want a different taste, avocado oil or melted butter can be used as substitutes, with butter adding a rich flavor that pairs well with garlic.
Garlic: Fresh garlic is best for flavor. If you’re in a pinch, you can use garlic powder, but it won’t give the same depth. I prefer using more garlic for a stronger taste, so feel free to adjust based on your preference.
Fresh Rosemary: Rosemary adds a lovely, aromatic quality. If you don’t have fresh on hand, dried rosemary works, but use less since dried herbs are more concentrated. You could even swap in thyme or parsley for a different flavor profile.
How Do I Smash the Potatoes Without Making a Mess?
Smashing the potatoes might seem tricky, but it’s simple when you have the right approach! After boiling the potatoes, allow them to cool a bit, so they’re easier to handle.
- Lay them on a clean surface or baking sheet.
- Using the bottom of a glass or a potato masher, gently press down on each potato until it flattens to about ½ inch thick. If they break apart, it’s okay! Just shape them back.
- This method not only makes them crispy but also fun to prepare!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small or medium potatoes (Yukon Gold or baby potatoes work well)
For the Garlic Rosemary Oil:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- Salt (to taste)
- Freshly cracked black pepper (to taste)
- Optional: Flaky sea salt for garnish
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and 20-25 minutes for cooking. So, in total, it will take around 30-35 minutes to make these delicious smashed potatoes!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by washing your potatoes thoroughly. Then, place them in a large pot and cover them with water. Bring the water to a boil on your stove and cook the potatoes until they are fork-tender, which should take about 15-20 minutes. Once done, drain the water and let the potatoes cool for a few minutes.
2. Smash the Potatoes:
Once the potatoes are cool enough to handle, place them on a clean surface or a baking sheet. Take the bottom of a glass or a potato masher and gently smash each potato until it is about ½ inch thick. Be careful not to smash them too hard—just enough to flatten!
3. Preheat the Grill:
While you are smashing the potatoes, preheat your grill to medium heat, which is around 400°F (or 200°C). This will prepare it for grilling your potatoes beautifully.
4. Prepare the Garlic Rosemary Oil:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Stir everything well until the mixture is combined and fragrant.
5. Brush the Potatoes:
Take the garlic rosemary oil mixture and generously brush each smashed potato on both sides. Make sure they are well coated, as this will add delicious flavor when grilled.
6. Grill the Potatoes:
Place the brushed smashed potatoes onto the preheated grill. Grill them for about 4-5 minutes on each side, or until they are nice and golden brown with a crispy exterior. Keep an eye on them to avoid burning!
7. Garnish and Serve:
Once they’re grilled, carefully remove the potatoes from the grill. For a finishing touch, sprinkle them with extra chopped rosemary and flaky sea salt if you like. Serve them warm as a delightful side dish. Enjoy your tasty grilled garlic rosemary smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and baby potatoes are great choices, you can also use red potatoes or even russet potatoes if you prefer. Just keep in mind that cooking times might vary slightly, so adjust accordingly until they are fork-tender.
Can I Make the Garlic Rosemary Oil Ahead of Time?
Yes, you can! Prepare the garlic rosemary oil a day in advance and store it in a sealed container in the refrigerator. Just make sure to bring it to room temperature before brushing it on the potatoes to ensure it spreads easily.
How to Store Leftover Smashed Potatoes
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can place them back on the grill or in the oven at 375°F (190°C) until warmed through. A quick spray of olive oil can help crisp them back up!
Can I Bake the Potatoes Instead of Grilling Them?
Certainly! If you don’t have a grill, you can bake the smashed potatoes. Preheat your oven to 425°F (220°C) and place the brushed potatoes on a baking sheet. Bake for about 20-25 minutes, flipping halfway through, until they are crispy and golden.
