These Grilled Garlic Rosemary Smashed Potatoes are a delicious and fun side dish! The crispy edges and soft centers are packed with flavor from garlic and fresh rosemary.
Honestly, who can resist the combination of garlic and herbs? I could eat these every day! 🤤 I love serving them with steak or just enjoying them straight off the grill!
Key Ingredients & Substitutions
Baby Potatoes: I love using Yukon Gold or red baby potatoes for their creamy texture. If you can’t find these, regular potatoes like Russet will work too, just cut them into smaller pieces so they cook evenly.
Garlic: Fresh garlic has a stronger flavor, but if you’re in a pinch, garlic powder can work as a substitute. Use about 1/8 teaspoon per clove of fresh garlic, but adjust based on your taste.
Fresh Rosemary: Fresh rosemary really shines in this recipe. If you don’t have any, dried rosemary is a good fallback—just use about one-third of the amount since dried herbs are more concentrated.
Olive Oil: Extra virgin olive oil adds great flavor. If you’re looking for a different taste, avocado oil is a nice alternative that can handle high heat well.
How Do You Get Crispy, Golden Brown Smashed Potatoes on the Grill?
Getting that perfect crispy exterior is key! First, it’s important to boil your potatoes until they’re fork-tender. This makes them easier to smash and ensures they cook through when grilled.
- After boiling, let the potatoes cool just a bit—hot potatoes can get messy when smashing!
- Smash each potato gently until they’re about ½-inch thick. This helps them get nice and crispy on the grill.
- Generously brush the garlic and rosemary mixture on both sides before placing them on the grill. The oil helps achieve that golden color!
- Grill on medium heat for about 5-7 minutes per side. Keep an eye on them; you want that beautiful char without burning.
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red)
For the Marinade:
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 4 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Optional Garnishes:
- Additional fresh rosemary for garnish
- Flaky sea salt for finishing
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend about 15-20 minutes boiling the potatoes and another 10-15 minutes preparing and grilling them. It’s a quick and tasty dish to complement any meal!
Step-by-Step Instructions:
1. Boil the Potatoes:
First, place the baby potatoes in a large pot and cover them with water. Add a generous pinch of salt to the water, then bring it to a boil over high heat. Let the potatoes cook until they’re fork-tender, which should take around 15-20 minutes. You can check by poking them with a fork!
2. Preheat the Grill:
While the potatoes are boiling, preheat your grill to medium heat. This step ensures that the potatoes get nice and crispy when you grill them.
3. Prepare the Garlic and Rosemary Mixture:
In a small mixing bowl, combine the minced garlic, chopped rosemary, olive oil, and a sprinkle of salt and black pepper. Mix everything together until well combined. This will be the flavorful marinade for your potatoes.
4. Drain and Smash the Potatoes:
Once the potatoes are soft, carefully drain them and let them cool for a few minutes. Then, place them on a flat surface and gently smash each potato using a potato masher or the bottom of a cup until they are about ½-inch thick.
5. Apply the Marinade:
Now it’s time to add that yummy marinade! Brush the smashed potatoes generously on both sides with your garlic and rosemary mixture. Make sure every potato gets a good coating for the best flavor.
6. Grill the Potatoes:
Place the smashed potatoes on the grill and cook for about 5-7 minutes on each side. You want them to be crispy and golden brown, so keep an eye on them!
7. Finish and Serve:
Once the potatoes are beautifully grilled, transfer them to a serving platter. If you’d like, sprinkle some extra fresh rosemary and flaky sea salt on top for an added touch. Serve these delicious, smoky, garlicky smashed potatoes hot and enjoy!
Enjoy your fantastic grilled garlic rosemary smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold or red potatoes are ideal due to their creamy texture, you can use any variety of potatoes. Just keep in mind that some varieties may have a different cooking time or texture, so adjust accordingly!
Can I Make This Recipe Ahead of Time?
Yes, you can! Boil and smash the potatoes in advance. Store them in an airtight container in the fridge for up to 2 days. When you’re ready to grill, simply brush them with the marinade and grill as directed. You might want to let them come to room temperature before grilling for even cooking.
How to Store Leftover Grilled Smashed Potatoes
Leftover smashed potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over medium heat or on the grill until heated through. You can also sprinkle a little olive oil or butter to help them crisp up again!
What Can I Serve with Grilled Garlic Rosemary Smashed Potatoes?
These tasty potatoes pair wonderfully with grilled meats, like chicken or steak. They also work great alongside roasted vegetables or a fresh salad for a lighter option. Feel free to get creative with your side dishes!
