These Grilled Garlic Rosemary Smashed Potatoes are a tasty and fun side dish! Imagine crispy edges and soft centers packed with garlic and fragrant rosemary—yum!
What’s better than potatoes? Potatoes that are smashed and grilled! I love serving these with grilled chicken or steak. It’s an easy way to make any meal feel special! 🥔❤️
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold is a favorite for its buttery flavor and creamy texture. However, feel free to use new potatoes or red potatoes. They all work well, just keep sizes consistent for even cooking.
Garlic: Freshly minced garlic provides the best flavor, but you can substitute with garlic powder in a pinch. Just use about 1/2 teaspoon for each clove. I love using roasted garlic for a sweeter twist!
Rosemary: Fresh rosemary is ideal for its vibrant flavor. If you don’t have it, you can use dried rosemary instead, but use half the amount since it’s more concentrated. I always find that fresh herbs brighten up the dish!
Olive Oil: Extra virgin olive oil is a must for drizzling over the potatoes. If you need a substitute, avocado oil or melted butter can work well, adding a nice richness.
Salt & Pepper: Seasoning is key! Adjust to your taste, and don’t shy away from seasoning the water when boiling the potatoes for extra flavor.
How Do I Get the Perfectly Smashed Potatoes?
Smashing potatoes may seem simple, but there are tips to make sure they turn out just right. You want them smashed but not completely mashed—aim for about ½ inch thick. This gives them a crispy exterior while keeping the inside fluffy.
- Ensure the potatoes are fork-tender before smashing, which helps them hold shape.
- Use a potato masher or the bottom of a heavy glass. Apply gentle pressure for the best results.
- Make sure to coat them well with the garlic rosemary mix for maximum flavor when grilling.
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs baby potatoes (Yukon Gold or similar)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Extra rosemary for garnish (optional)
How Much Time Will You Need?
This recipe will take about 30-35 minutes total. You’ll spend around 15-20 minutes boiling the potatoes, then just a few minutes prepping and grilling. It’s super simple and results in delicious, crispy potatoes that everyone will love!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot filled with salted water. Bring it to a boil and cook the potatoes until they’re fork-tender, which usually takes about 15-20 minutes. Once they’re done, drain the potatoes and let them cool slightly so they’re easier to handle.
2. Preheat the Grill:
While the potatoes are cooling, preheat your grill to medium-high heat, which is around 400°F (200°C). This will ensure the potatoes get nice and crispy as you grill them.
3. Smash the Potatoes:
Once the potatoes are cool enough to touch, place them on a cutting board. Using the bottom of a heavy glass or a potato masher, gently smash each potato down to about ½ inch thick. This will create plenty of surface area for grilling!
4. Prepare the Mixture:
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper. Give it a good stir until everything is well combined. This mixture is what will make your potatoes so flavorful!
5. Coat the Potatoes:
Brush the smashed potatoes generously with the garlic rosemary olive oil mixture on both sides. Make sure they’re well coated so that they grill up crispy and delicious!
6. Grill the Potatoes:
Now it’s time for grilling! Place your coated smashed potatoes directly on the grill grates. Grill 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!
7. Serve:
Once grilled to perfection, remove the potatoes from the grill. If you’d like, sprinkle some extra fresh rosemary and sea salt on top for a finishing touch. Enjoy your delicious grilled garlic rosemary smashed potatoes as a tasty side dish!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While Yukon Golds are great for their creamy texture, you can use any waxy potatoes like red potatoes or fingerlings. Just ensure they’re similar in size for even cooking!
What Should I Do If I Don’t Have Fresh Rosemary?
No worries! You can substitute with dried rosemary; use about one-third the amount since dried herbs are more potent. Alternatively, thyme or oregano can also work well for a different flavor profile!
How Do I Store Leftover Grilled Garlic Rosemary Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them on a grill, in the oven at 350°F (175°C), or in an air fryer to restore some crispiness before enjoying again!
Can I Make These Potatoes in the Oven Instead of on the Grill?
Yes! After smashing and coating the potatoes, place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for about 25-30 minutes, flipping halfway through, until golden and crispy.
