These Grilled Garlic Rosemary Smashed Potatoes are crispy and full of flavor! The garlic and rosemary make them smell amazing while grilling. Yum!
I’ll be honest, the best part is that crispy outside paired with the fluffy inside. I could snack on these all day! 🌿 Plus, they’re so easy to whip up for a barbecue!
Ingredients & Substitutions
Baby Potatoes: I love using small Yukon gold potatoes for their creamy texture. If you can’t find them, red potatoes or even larger white potatoes can work, just cut them into smaller pieces before boiling.
Olive Oil: Extra virgin olive oil is my go-to for its rich flavor, but you can substitute it with avocado oil or melted butter, especially for a different taste experience.
Garlic: Fresh garlic really elevates this dish, yet garlic powder can work in a pinch. You’d need about 1/2 teaspoon of garlic powder for each clove, but I always prefer the fresh stuff!
Rosemary: Fresh rosemary gives a vibrant flavor, but if it’s not available, dried rosemary is a good alternative. Just use a smaller amount, around 1 teaspoon, since dried herbs are stronger.
Parmesan Cheese: Adding grated Parmesan is a nice touch. If you’re looking for a dairy-free option, consider nutritional yeast for a cheesy flavor without the dairy.
How Do I Achieve Perfectly Crispy Grilled Potatoes?
Getting those crispy edges on your grilled potatoes is all about the technique. After boiling, ensuring they are dried and then brushed with oil is key!
- First, after boiling, let the potatoes cool a bit to avoid moisture before smashing them.
- When smashing, aim for about 1/2 inch thick—not too thick, or they won’t crisp up.
- Make sure to coat them generously with the garlic rosemary oil before grilling. This helps create that crispy exterior.
- Grill them on medium-high heat and don’t rush the cooking; flipping them too soon can prevent crispiness.
Follow these tips, and you’ll have deliciously crispy smashed potatoes that’ll be a hit at any meal!
Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small Yukon gold potatoes)
For the Garlic Rosemary Marinade:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Optional: Grated Parmesan cheese for topping
How Much Time Will You Need?
This recipe takes about 35-40 minutes in total. You’ll spend around 20 minutes boiling the potatoes, with a bit more time prepping and grilling them. In less than an hour, you’ll have a delicious side dish ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This will help your potatoes get that nice crispy exterior when they hit the grill.
2. Boil the Potatoes:
Take a large pot and fill it with water. Add your baby potatoes and a pinch of salt. Bring the water to a boil and let the potatoes cook until they are fork-tender, which usually takes about 15 to 20 minutes. Once they’re done, drain them and let them cool a bit.
3. Smash the Potatoes:
After the potatoes have cooled slightly, place them on a cutting board. Use the bottom of a glass or a potato masher to gently smash each potato until they are about 1/2 inch thick. Don’t worry about making them perfect; the messier, the better!
4. Prepare the Marinade:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and pepper. This flavorful mixture will coat our smashed potatoes beautifully.
5. Coat the Potatoes:
Using a brush or your fingers, generously coat each smashed potato with the garlic rosemary oil mixture on both sides. Make sure they’re well covered for maximum flavor!
6. Grill the Potatoes:
Place the coated potatoes on the grill. Cook them for about 5-7 minutes on each side, or until they’re crispy and golden brown. Keep an eye on them to avoid burning.
7. Optional Cheese Topping:
If you want to add a little extra flavor, sprinkle grated Parmesan cheese on top of the potatoes during the last minute of grilling. Close the lid to help the cheese melt perfectly.
8. Serve:
Once grilled, carefully take the potatoes off the grill and place them on a serving platter. If you like, garnish with additional fresh rosemary. Enjoy these delicious smashed potatoes while they’re hot!
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes or small Yukon golds work best for this recipe, you can also use red potatoes or even larger russets. Just cut them into smaller chunks for boiling to ensure even cooking.
How Should I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them back on the grill for a few minutes or warm them in the oven at 350°F (175°C) until heated through. This will help maintain their crispy texture!
Can I Make These Smashed Potatoes in the Oven Instead?
Yes, you can! After smashing and coating the potatoes, place them on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for about 25-30 minutes, flipping halfway through, until golden and crispy.
What’s a Good Substitute for Olive Oil?
If you’re out of olive oil, feel free to use melted butter or avocado oil instead. Both alternatives will add a delicious flavor. Just make sure to adjust the amount slightly if using butter, as it might melt faster!
