These grilled garlic rosemary smashed potatoes are crispy on the outside and soft on the inside, packed with flavor from fresh garlic and aromatic rosemary. Perfect for a summer BBQ!
When these potatoes hit the grill, they turn into little bites of heaven! I love serving them with a sprinkle of sea salt—so tasty! Plus, they’re fun to smash! 🥔💥
Ingredients & Substitutions
Baby Potatoes: Baby potatoes are perfect for this dish since they’re bite-sized and creamy. If they’re not available, small Yukon Golds or red potatoes work well too. Their thin skin enhances the texture and flavor.
Olive Oil: I love extra virgin olive oil for its rich taste, but you can use any cooking oil you prefer, like avocado oil or canola oil. Just remember, the flavor might slightly change!
Garlic: Fresh garlic adds a lovely punch. If you’re short on time, garlic powder can be a quick substitute. Use about 1/4 teaspoon for every clove you skip.
Fresh Rosemary: If fresh rosemary isn’t available, dried rosemary is a good alternative, just use less as it has a stronger flavor. I recommend about 1 teaspoon of dried rosemary.
Coarse Sea Salt: This finishing touch brings out the potatoes’ great flavor. If you don’t have it, regular salt can be used, but the coarse sea salt adds a nice crunch!
How Do I Achieve Perfectly Smashed Potatoes?
Getting those smashed potatoes just right is key! The goal is to smash them enough to expose their insides, which will soak up all that delicious garlic-rosemary oil. Here’s how you can do it!
- After boiling, let the potatoes cool a bit so they’re easier to handle. This helps prevent them from falling apart.
- Use the bottom of a glass or a potato masher to flatten each potato gently. Aim for a 1/2 inch thickness—this will help them get crispy!
- Make sure to brush both sides with the garlic-rosemary oil mixture. This ensures they get nice and crispy on the grill.
With these tips, you’ll have deliciously crispy and flavorful smashed potatoes every time!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small Yukon Gold potatoes)
- Salt, to taste
- Coarse sea salt, for finishing
For the Garlic-Rosemary Oil:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- Freshly cracked black pepper, to taste
How Much Time Will You Need?
This delicious side dish takes about 30 minutes total. You’ll spend around 15-20 minutes boiling the potatoes, and then about 10 minutes grilling them to crispy perfection. Easy and fun!
Step-by-Step Instructions:
1. Get Your Grill Ready:
Start by preheating your grill to medium-high heat. This will ensure your potatoes get that nice grilled flavor.
2. Boil the Potatoes:
In a large pot, bring salted water to a boil and add the baby potatoes. Let them cook until they are fork-tender, which will take about 15-20 minutes. Once they’re done, drain the potatoes and let them cool for a few minutes until you can handle them.
3. Smash the Potatoes:
Once the potatoes are cool enough to touch, use the bottom of a glass or a potato masher to gently smash each potato. You want them flattened but not completely broken apart—just enough to create more surface area for grilling!
4. Make the Garlic-Rosemary Oil:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and pepper. This flavorful oil will give your potatoes a delicious taste!
5. Brush the Potatoes:
Now it’s time to brush those smashed potatoes! Use a pastry brush to coat both sides of the potatoes with the garlic-rosemary oil mixture. Make sure they are nicely covered to give them that flavor boost!
6. Grill the Potatoes:
Carefully place the oiled potatoes on the grill. Let them cook for about 5-7 minutes on each side, or until they are crispy and golden brown. They should smell amazing as they cook!
7. Finish and Garnish:
Once they are perfectly grilled, take the potatoes off the grill. Sprinkle with coarse sea salt and extra chopped rosemary for a beautiful garnish and added flavor.
8. Serve and Enjoy:
Serve your grilled garlic rosemary smashed potatoes immediately as a scrumptious side dish. Enjoy the crispy, flavorful bites!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While baby potatoes or small Yukon Golds work best for their creamy texture, you can use other varieties like red potatoes or small russets. Just keep in mind that different potatoes may have slightly different cooking times, so adjust accordingly.
How Can I Make This Recipe Ahead of Time?
You can parboil the potatoes ahead of time! Cook and cool them, then store them in the fridge for up to 2 days. When you’re ready to grill, simply brush with the oil mixture and proceed with grilling until crispy.
What Can I Substitute for Olive Oil?
If you don’t have olive oil on hand, you can use melted butter or avocado oil as a substitute. Each will bring a slightly different flavor, but both will work well with the garlic and rosemary!
What Should I Do with Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can place them in a skillet over medium heat, adding a bit more oil if needed, and cook until warmed through and crispy again!
