These grilled garlic rosemary smashed potatoes are a tasty treat! They are crispy on the outside and soft on the inside, thanks to the smashing before grilling. Yum!
I love how the garlic and rosemary make the potatoes smell amazing while they cook. It’s like a little party in the grill! Plus, they’re so fun to smash—I always get carried away trying to make them extra flat! 😂
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red potatoes work best here, as they have creamy textures when cooked. If you don’t have these, any similar waxy potatoes like new potatoes or fingerlings will do well.
Olive Oil: This adds richness and flavor. For a twist, you could use avocado oil, which has a higher smoke point and great flavor.
Garlic: Fresh garlic is the star! If you’re in a hurry, garlic powder can be a substitute, but use it sparingly. I love to roast the garlic first for a sweeter taste.
Fresh Rosemary: Fresh herbs make a big difference in flavor. If you can’t find rosemary, thyme or sage can also work nicely. I usually double the amount for extra herbal goodness!
Parmesan Cheese: For a cheesy twist, grated Parmesan is perfect. If you’re looking for a dairy-free option, nutritional yeast can offer a similar cheesy flavor.
How Do I Ensure My Potatoes are Perfectly Crispy on the Grill?
Getting that crispy texture takes a little finesse! Start by smashing the potatoes gently—just enough to break them without falling apart. Here’s how to get it just right:
- **Boil until tender:** Make sure your potatoes are fork-tender; this means they’re soft enough to smash easily.
- **Oil generously:** Don’t skip on brushing the garlic and herb oil on both sides. This helps them grill beautifully and prevents sticking.
- **Grill at the right heat:** Aim for medium-high heat. If it’s too low, they might not crisp up; too high and they could burn.
Check them at 5 minutes per side and flip when they’re golden brown. Enjoy your crispy, flavorful potatoes!
Delicious Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red potatoes)
For the Garlic Herb Oil:
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Optional: grated Parmesan cheese for topping
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend around 15-20 minutes boiling the potatoes, and then another 10-15 minutes for preparation and grilling. Easy and fun!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the pot to a boil over medium-high heat. Let the potatoes cook for about 15-20 minutes, or until they’re fork-tender and easy to pierce with a knife.
2. Preheat the Grill:
While your potatoes are boiling, it’s time to get the grill ready. Preheat your grill to medium-high heat, so it’s nice and hot for grilling the potatoes later.
3. Prepare the Garlic Herb Oil:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, oregano, salt, and black pepper. Give it a good stir to create a fragrant garlic and herb oil that will flavor your potatoes beautifully.
4. Smash the Potatoes:
Once the potatoes are finished boiling, drain them and let them cool for a minute or two. On a clean surface, take one potato at a time and gently smash it with the bottom of a flat surface (like a plate or a cutting board). You want them flattened, but don’t worry if they fall apart a little—it’s all part of the charm!
5. Coat the Potatoes:
Now it’s time to give the smashed potatoes some flavor. Brush both sides of each potato with the garlic and herb oil mixture. Make sure to coat them well to help them grill nicely and add a burst of flavor.
6. Grill the Potatoes:
Carefully place the coated smashed potatoes on your preheated grill. Grill them for about 5-7 minutes on each side, or until they become crispy and golden brown. Flip them gently to avoid breaking them.
7. Finish and Serve:
Once the potatoes are done, remove them from the grill. If you like, sprinkle some grated Parmesan cheese on top and add a few more sprigs of fresh rosemary for garnish. Serve your delicious grilled garlic rosemary smashed potatoes hot as a delightful side dish!
Enjoy your flavorful grilled garlic rosemary smashed potatoes!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold and red potatoes work great, you can use any waxy potatoes like fingerlings or new potatoes. Just keep in mind that cooking times might vary slightly based on the size of the potatoes.
Can I Make the Garlic and Herb Oil Mixture in Advance?
Yes, you can prepare the garlic and herb oil mixture a day ahead! Store it in an airtight container in the refrigerator for up to 24 hours. Just give it a quick stir before using as the olive oil might solidify a bit in the fridge.
What Can I Do If My Potatoes Break Apart While Smashing?
If they start to fall apart, don’t worry! Just handle them gently and aim for a light smash rather than a heavy crush. Smaller potatoes tend to hold up better and watch for any irregular shapes or sizes when cooking—larger ones might need a little more time.
How Should I Store Leftover Grilled Potatoes?
To store any leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for the best texture. Avoid the microwave, as it can make them a bit soggy.
