These grilled garlic rosemary smashed potatoes are crispy on the outside and fluffy on the inside. The garlic and rosemary add a tasty flavor that makes you want to eat more!
Trust me, they are the perfect side dish for any meal. I love serving them with grilled chicken—they really complement each other. Plus, who can resist that crunch? Yum!
Key Ingredients & Substitutions
Baby Potatoes: These are perfect for this recipe due to their small size and creamy texture. If you don’t have baby potatoes, you can use any small potatoes like new potatoes or fingerlings. Just make sure they are similar in size for even cooking.
Garlic: Fresh garlic gives the best flavor. If you’re short on time, garlic powder can work as a substitute, but fresh is always more aromatic. You can also try roasted garlic for a sweeter taste.
Rosemary: Fresh rosemary is ideal since it’s fragrant and flavorful. If you only have dried rosemary, use about one teaspoon. Fresh herbs generally provide a brighter taste, so consider growing your own if you can.
Olive Oil: This adds richness and helps with grilling. If you want a different flavor, avocado oil is a great alternative. You can even use melted butter for a richer taste, though be mindful when grilling.
Crushed Red Pepper Flakes: These are optional but can kick up the heat. If you prefer something milder, feel free to leave it out. You could also substitute with a pinch of cayenne pepper for a similar effect.
How Do I Get My Smashed Potatoes Crispy on the Grill?
Getting that perfect crispy texture on your smashed potatoes is all about how you prepare them. Here’s how to ensure they turn out golden and crunchy:
- After boiling the potatoes, let them cool slightly. This makes them easier to handle and prevents them from falling apart when smashed.
- When smashing, aim for about ½ inch thickness. This lets the insides stay soft while the outside crisps up.
- Make sure your grill is preheated to medium-high. This is crucial for achieving that crispy exterior.
- Brush the potatoes generously with olive oil and garlic mixture on both sides; this helps with browning.
- Don’t overcrowd the grill. Give each potato enough space to cook evenly and get that nice char.
By following these tips, you’ll serve up some irresistibly crispy smashed potatoes every time!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby potatoes (or any small potatoes)
For the Garlic Rosemary Marinade:
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp fresh rosemary, chopped (plus extra for garnish)
- Salt (to taste)
- Black pepper (to taste)
- Optional: 1 tsp crushed red pepper flakes (for additional heat)
How Much Time Will You Need?
This recipe takes about 30-35 minutes in total. You’ll spend about 15-20 minutes cooking the potatoes, a few minutes prepping the marinade, and then grill the potatoes for about 10-15 minutes. A tasty side dish is just around the corner!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by bringing a large pot of salted water to a boil. Add the baby potatoes and let them cook for 15-20 minutes, or until they are fork-tender. This means you should be able to easily stick a fork into them. Once done, drain the water from the pot.
2. Preheat the Grill:
While the potatoes are boiling, it’s a great time to preheat your grill to medium-high heat. This way, it will be ready when your potatoes are done!
3. Cool the Potatoes:
After draining the potatoes, let them cool for a few minutes so they can be safely handled. You don’t want to burn your fingers!
4. Smash the Potatoes:
Take each potato and place it on a cutting board. Using the bottom of a glass or a potato masher, gently smash each potato until they are about ½ inch thick. This will help them get crispy when grilled.
5. Prepare the Marinade:
In a small bowl, mix together the minced garlic, olive oil, chopped rosemary, salt, and black pepper. If you like a bit of heat, add the crushed red pepper flakes too!
6. Marinate the Potatoes:
Brush both sides of the smashed potatoes with the garlic rosemary oil mixture. Make sure they are well coated for maximum flavor.
7. Grill the Potatoes:
Place the marinated potatoes on the grill and cook for about 5-7 minutes on each side. Look for them to turn a lovely golden brown color and get crispy!
8. Serve:
Once the potatoes are perfectly grilled, take them off the grill. Garnish with some extra fresh rosemary and a sprinkle of salt. Serve them warm as a delicious side dish, and enjoy!
Enjoy your flavorful grilled garlic rosemary smashed potatoes!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While baby potatoes work great, you can use other small potatoes like red or fingerling potatoes. Just be sure to adjust the boiling time if larger potatoes are used, as they may take longer to become fork-tender.
What Can I Substitute for Fresh Rosemary?
If you don’t have fresh rosemary, dried rosemary can be used instead; just remember to use about one-third of the amount, as dried herbs are more potent. You could also try substitutions like thyme or oregano for a different flavor twist!
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) for about 10-15 minutes to retain their crispy texture, or use the microwave if you’re short on time.
Can I Make These Potatoes Ahead of Time?
Yes! You can boil the potatoes and smash them a few hours ahead. Just keep them covered at room temperature until you’re ready to grill. They can also be refrigerated for a day; just allow them to come to room temperature before grilling to ensure even cooking.
