These grilled garlic rosemary smashed potatoes are a fun twist on a classic! Crispy on the outside and fluffy on the inside, they’re bursting with fresh flavors from garlic and rosemary.
Honestly, who can resist crispy potatoes? I make these as a side dish, and they always steal the spotlight at dinner. Perfect for summer barbecues or family gatherings!
Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red potatoes work best for this dish. They are creamy and hold up well when smashed. If you can’t find them, feel free to use regular potatoes—just cut them into smaller chunks to cook evenly.
Olive Oil: This adds flavor and helps achieve that nice grilled texture. If you’re out, avocado oil or canola oil can be fine substitutes, although they might alter the taste slightly.
Garlic: Fresh garlic is key for that strong, savory punch. If you only have garlic powder, use about 1/2 teaspoon instead, but fresh is preferred!
Fresh Rosemary: Fresh rosemary gives the best flavor. If you only have dried, that works too—just use half the amount since dried is more concentrated. Some folks enjoy thyme or oregano as an alternative for a different twist.
Parmesan Cheese: This optional addition brings a lovely salty depth to the dish. If you want a dairy-free option, try nutritional yeast which will lend a cheesy flavor without the dairy.
How Do I Ensure My Potatoes are Perfectly Grilled?
Getting those potatoes just right on the grill can be tricky! Here’s how to do it:
- First, make sure the potatoes are fork-tender after boiling; this makes them easier to smash and ensures they cook through on the grill.
- When smashing them, aim for that 1/2 inch thickness. Thinner potatoes might break apart, while thicker ones might not crisp up as well.
- Preheat the grill! A medium-high heat is ideal for achieving that crispy exterior without burning.
- Be gentle while brushing the oil mixture. This prevents the potatoes from breaking apart further as they hit the grill.
- Keep an eye on them while grilling, as cooking times can vary based on your grill. Aim for a beautiful golden color, flipping them carefully.
With these tips, your grilled smashed potatoes will be crispy, tasty, and the perfect side for any meal! Enjoy your cooking adventure!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (such as Yukon Gold or red)
- 2-3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes, including around 20 minutes for cooking the potatoes and 10 minutes for grilling. It’s a quick and easy way to make a tasty side dish that pairs perfectly with grilled meats and veggies!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with water. Add a generous pinch of salt to the water. Turn on the stove and bring everything to a boil. Let the potatoes cook for about 15-20 minutes, or until they’re fork-tender. Once cooked, drain them and let them cool for a few minutes.
2. Preheat the Grill:
While your potatoes are cooling, go ahead and preheat your grill to medium-high heat. This will help the potatoes cook perfectly and become nice and crispy.
3. Smash the Potatoes:
Take your cooled baby potatoes and use a potato masher or the bottom of a glass to gently smash each potato until they are about 1/2 inch thick. Be careful not to fully break them apart; you want them to still hold their shape.
4. Season the Potatoes:
In a small bowl, mix together the olive oil, minced garlic, and chopped rosemary. Add a sprinkle of salt and black pepper to taste. Then, brush or drizzle this flavorful mixture over the smashed potatoes, ensuring they’re well-coated.
5. Grill the Potatoes:
Now it’s time to grill! Place the smashed potatoes on the hot grill. Let them cook for about 4-5 minutes on each side, or until they become golden and crispy. If you’re using Parmesan cheese, sprinkle it on during the last minute of grilling so it can melt nicely.
6. Serve:
Once they’re done grilling, carefully remove the potatoes from the grill. If you’d like, garnish them with fresh rosemary sprigs for a nice touch. Serve them warm as a mouthwatering side dish alongside your favorite grilled meats or vegetables. Enjoy your delicious creation!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While baby Yukon Gold and red potatoes are great options, you can also try using fingerling or even larger potatoes. Just be sure to cut larger potatoes into quarters to ensure even cooking time.
What Can I Substitute for Olive Oil?
If you don’t have olive oil, you can use melted butter or avocado oil for a similar flavor and texture. Alternatively, coconut oil will work well, but it may add a slight coconut flavor to the dish.
How to Store Leftover Grilled Garlic Rosemary Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15 minutes to get them crispy again, or simply microwave them, stirring occasionally.
Can I Make These Potatoes Ahead of Time?
Definitely! You can boil and smash the potatoes a day in advance. Store them in the fridge and then season and grill them right before serving for a fresh taste!
