These Grilled Garlic Rosemary Smashed Potatoes are a tasty twist on a side dish. Soft, buttery potatoes are smashed, seasoned with garlic and fresh rosemary, then grilled to perfection!
Honestly, who can resist that crispy, golden exterior? Whenever I make these, they disappear fast—everyone thinks they are the star of the meal! 🌟
I love serving them hot off the grill, paired with a fresh salad. They add a delightful crunch and burst of flavor that makes any meal special and fun!
Key Ingredients & Substitutions
Potatoes: Baby gold or red potatoes work best since they’re creamy and hold their shape well. If you can’t find them, feel free to use regular Yukon Gold or even fingerling potatoes for a unique twist!
Olive Oil: Extra virgin olive oil enhances flavor and is great for grilling. If you’re looking for a more neutral taste, you could use avocado oil instead.
Garlic: Fresh minced garlic adds punch to the oil mixture. If you’re in a pinch, garlic powder can substitute, but use only 1/4 teaspoon as it’s much stronger.
Rosemary: Fresh rosemary is a must for its aromatic flavor. Dried rosemary can be used in a pinch, just remember to reduce the amount to about one teaspoon, as it’s more concentrated.
What’s the Best Way to Smash Potatoes for Grilling?
Smashing the potatoes creates a surface area for the oil to coat, which helps them get crispy on the grill. It’s all about being gentle—press down just enough to flatten, but not so much that they fall apart.
- After boiling, place potatoes on a lined baking sheet.
- Use a potato masher or the bottom of a cup to gently smash each potato—aim for about 1/2 inch thick.
- Brush with the oil mixture right before grilling to ensure they soak in that garlic-rosemary goodness!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby gold or red potatoes
For the Garlic Rosemary Oil:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped (plus extra for garnish)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Coarse sea salt for finishing
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and cooking. You’ll be boiling the potatoes, smashing them, and grilling them to perfection. Altogether, it’s a quick and tasty way to enjoy a side dish that’s bursting with flavor!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by boiling the potatoes in a large pot filled with salted water. Let them cook for about 15 to 20 minutes, or until they’re fork-tender—this just means they are soft enough to pierce easily with a fork. Once done, drain the potatoes and let them cool just a bit.
2. Smash the Potatoes:
Place the boiled potatoes on a baking sheet lined with parchment paper. It’s time to smash them! Using a potato masher or the bottom of a cup, gently press down on each potato until they are flat but still hold their shape.
3. Make the Oil Mixture:
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, and a pinch of salt and pepper. This fragrant mixture will add so much flavor to your potatoes!
4. Coat the Potatoes:
Now, brush the smashed potatoes generously with the garlic rosemary oil mixture. Make sure each one is coated nicely, so every bite is bursting with flavor.
5. Grill the Potatoes:
Preheat your grill to medium heat. Once it’s ready, place the smashed potatoes on the grill. Grill them for about 5-7 minutes on each side, or until they turn golden brown and crispy. This gives them a wonderful crunchy texture.
6. Serve:
Carefully remove the potatoes from the grill and sprinkle them with additional fresh rosemary and coarse sea salt if you like. Serve them warm, and enjoy this delicious side dish that’s perfect for any meal!
Enjoy your aromatic and flavorful grilled garlic rosemary smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby gold or red potatoes work great for this recipe, you can also use Yukon Gold or even fingerling potatoes. Just keep in mind that different potato varieties may have varying cooking times, so adjust accordingly!
What If I Don’t Have Fresh Rosemary?
No worries! You can substitute fresh rosemary with dried rosemary—just use about one-third of the amount since dried herbs are more concentrated in flavor. Alternatively, other fresh herbs like thyme or parsley could also add a nice flavor twist!
Can I Make These Potatoes in the Oven Instead?
Yes, you can! After smashing the potatoes, instead of grilling them, preheat your oven to 425°F (220°C) and bake for about 20-25 minutes until they’re crispy and golden. Make sure to flip them halfway through for even cooking!
How to Store Leftover Grilled Potatoes?
To store leftovers, let the potatoes cool completely, then place them in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through for the best texture.
