These grilled garlic rosemary smashed potatoes are crispy on the outside and fluffy on the inside. The savory garlic and fresh rosemary make every bite delicious!
Honestly, who can resist potatoes, especially when they’re smashed and grilled? I love serving them as a side for any meal—just watch them disappear faster than you can say “potato!” 😂
Making these potatoes is super simple. Just boil, smash, season, and grill! They add a perfect touch to any dish, and I never have leftovers. You’ll love them as much as I do!
Key Ingredients & Substitutions
Baby Potatoes: I love using baby potatoes for their creamy texture. Yukon Golds are a great alternative if baby potatoes aren’t available. They have a perfect balance of waxiness and flavor for smashing!
Olive Oil: Extra virgin olive oil is my favorite choice because it adds a lovely richness. You can substitute it with avocado oil or even melted butter if you want a different flavor, but keep in mind that the taste will change a bit.
Garlic: Fresh garlic is a must for that punchy flavor. If you’re out, garlic powder can work in a pinch—just use it sparingly, about 1/2 teaspoon, since it’s more concentrated.
Rosemary: Fresh rosemary gives a fragrant and earthy flavor, but dried rosemary is an acceptable substitute if needed. Use about 1 teaspoon of dried rosemary since it’s stronger than fresh.
Parmesan Cheese: I adore the nutty flavor of freshly grated Parmesan on top. If you’re looking for a dairy-free option, try using nutritional yeast or a vegan cheese alternative.
How Do You Get the Potatoes Crispy on the Grill?
To achieve that perfect crispy finish, the smashing technique is crucial. Gently pressing the potatoes helps them cook evenly and gives more surface area for crisping up on the grill. Here’s how to smash them effectively:
- After cooking, let the potatoes cool slightly to avoid burning your hands.
- Use a potato masher or the bottom of a glass to press down gently without completely flattening them.
- Make sure the grill is well preheated before adding the potatoes to ensure that golden crust forms.
Another tip: brush both sides of the smashed potatoes with the garlic rosemary mixture right before grilling to lock in flavor and moisture. Enjoy your crispy creations!
How to Make 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 Mixture:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional for Serving:
- Grated Parmesan cheese
How Much Time Will You Need?
This delightful recipe takes about 30 minutes in total. You’ll need about 10 minutes for prep and about 15-20 minutes to boil the potatoes. Plus, add a few minutes for grilling—perfect for a quick and tasty side dish!
Step-by-Step Instructions:
1. Preheat the Grill:
First things first! Preheat your grill to medium-high heat. This way, the potatoes will get that lovely crispy texture we’re after.
2. Cook the Potatoes:
In a large pot, bring some water to a boil. Carefully add in the baby potatoes and let them cook until they’re fork-tender. This should take about 15 to 20 minutes. Once they’re done, drain the water and let the potatoes cool for just a bit.
3. Smash the Potatoes:
Now comes the fun part! On a large baking sheet, place the cooked potatoes. Use a potato masher or the bottom of a glass to gently smash each potato down to about 1/2 inch thick. Don’t worry if they aren’t perfect; the unevenness adds to the charm!
4. Prepare the Garlic Rosemary Mixture:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and black pepper. This mixture is going to give the potatoes loads of flavor!
5. Coat the Potatoes:
Time to dress up your smashed potatoes! Brush both sides of them generously with the garlic rosemary mixture. Make sure they are nicely coated to soak up all that goodness.
6. Grill the Potatoes:
Now it’s time to grill! Place the coated potatoes on the grill. Cook each side for about 4-5 minutes, until they’re crispy and golden brown. Keep an eye on them to ensure they don’t burn!
7. Garnish and Serve:
Once grilled to perfection, take the potatoes off the grill. Sprinkle some extra chopped rosemary on top and, if you like, add a sprinkle of grated Parmesan cheese. Serve them hot as a delicious side dish, and enjoy the flavorful burst with every bite!
Enjoy your flavorful grilled garlic rosemary smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes are recommended for their size and flavor, you can substitute with small Yukon Gold or even red potatoes. Just ensure they are similar in size for even cooking. If using larger potatoes, cut them into uniform smaller pieces to maintain the cooking time.
What If I Don’t Have Fresh Rosemary?
If you don’t have fresh rosemary, you can use dried rosemary instead. Use about one teaspoon of dried rosemary in place of the two tablespoons of fresh. Since dried herbs are more concentrated, you won’t need as much. Consider adding it to the olive oil mixture early on to maximize its flavor release!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, simply pop them back on the grill for a few minutes to regain their crispiness, or quickly reheat in the microwave if you’re short on time. They can also be enjoyed cold in salads!
Can I Make These Potatoes Ahead of Time?
Yes! You can boil the potatoes and smash them earlier in the day, then store them in the fridge. When you’re ready to serve, just brush them with the garlic rosemary mixture and grill them for that crispy finish. This way, you can save time right before your meal!
