Grilled Garlic Rosemary Smashed Potatoes are a tasty side dish that brings out the best in potatoes. Imagine crispy on the outside and fluffy inside, all kissed with garlic and fresh rosemary!
Whipping these up is so easy—just boil, smash, and grill! I love serving them at dinner parties and watching everyone go back for seconds. Who can resist that garlic aroma? 😋
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes are my favorite for their creamy texture and buttery flavor. If you can’t find them, small red potatoes or baby potatoes work well too. You can even use larger potatoes, just cut them into chunks for boiling.
Garlic: Fresh garlic gives the best flavor. If you’re in a pinch, garlic powder can be used, but start with less since it’s more concentrated. Personally, I love using roasted garlic for a sweeter taste.
Olive Oil: Extra virgin olive oil is ideal for its rich flavor, but you can substitute it with grapeseed or avocado oil if you prefer a milder taste. I often mix in some infused oils for an extra kick.
Rosemary: Fresh rosemary is key for its aromatic flavor. If you only have dried rosemary, use about one-third of the amount since dried herbs are stronger. I find that adding a bit of thyme can also enhance the flavor!
How Do You Get the Perfect Golden Brown and Crispy Texture on Grilled Potatoes?
Achieving that crispy texture on your grilled smashed potatoes is all about the right preparation and heat. Once you have boiled and smashed the potatoes, carefully heat your grill to medium. Here’s how to ensure they turn out perfectly:
- Make sure to coat the potatoes well with the garlic rosemary oil. This not only flavors them but helps in crisping up.
- Don’t rush while grilling! Give them about 5-7 minutes on each side. Check for that golden color, as it signals that they are nicely crisped.
- If the grill is too hot, the outside may burn before the inside is cooked, so feel free to adjust temperatures as needed.
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small to medium potatoes (Yukon Gold or baby potatoes)
- Salt, to taste
- Freshly ground black pepper, to taste
- Coarse sea salt, for topping
For the Garlic Rosemary Oil:
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for boiling the potatoes, plus an additional 15 minutes for preparation and grilling. In total, you’ll need about 35-40 minutes to make these delicious grilled garlic rosemary smashed potatoes!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the potatoes in a large pot. Cover them with salted water, then bring the water to a boil. Cook the potatoes for about 15-20 minutes, or until they are tender and easily pierced with a fork. Once done, drain them and let them cool for a few moments.
2. Preheat the Grill:
While your potatoes are boiling, it’s a good time to preheat your grill to medium heat. This way, it’ll be hot and ready for those tasty potatoes!
3. Drain and Smash:
After draining the cooked potatoes, let them cool slightly. Then, on a clean surface or a baking sheet, gently smash each potato using the bottom of a glass or a potato masher, flattening them to about 1/2 inch thick. Don’t worry about making them perfect; a little unevenness adds charm!
4. Prepare Garlic Rosemary Oil:
In a small bowl, mix together 2 tablespoons of olive oil, the minced garlic, and the finely chopped rosemary. Stir it well to combine all those wonderful flavors.
5. Coat the Potatoes:
Now it’s time to flavor those potatoes! Brush both sides of the smashed potatoes with the garlic rosemary oil mixture. Sprinkle a little salt and freshly ground black pepper on top for extra seasoning.
6. Grill the Potatoes:
Carefully place the smashed potatoes on the preheated grill. Grill them for about 5-7 minutes on each side, until they are golden brown and crispy. Keep an eye on them—they should look tasty and inviting!
7. Remove and Garnish:
Once your potatoes are crispy and perfectly grilled, take them off the grill. Drizzle the remaining 2 tablespoons of olive oil over them, and add some extra fresh rosemary and coarse sea salt for a lovely finish.
8. Serve:
These grilled garlic rosemary smashed potatoes are best enjoyed warm. They make a fantastic side dish for any meal. Serve them up and enjoy every bite!
Can I Use Other Herbs Instead of Rosemary?
Absolutely! If you’re not a fan of rosemary or don’t have it on hand, you can substitute with thyme, oregano, or parsley. Just keep in mind that the flavor will change slightly. Use about the same amount or adjust according to your taste preference!
What Type of Potatoes Are Best for This Recipe?
Yukon Gold and baby potatoes are ideal due to their creamy texture and ability to hold shape after boiling. However, you can also use red potatoes or fingerlings. Avoid starchy potatoes like Russets as they may turn mushy when boiled and smashed.
How to Store Leftover Smashed Potatoes?
Store leftover grilled smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crisp. You can also use a microwave, but they may not maintain their crispiness.
Can I Make These Potatoes Ahead of Time?
Yes, you can pre-boil the potatoes and smash them up to a day in advance. Just keep them covered in the refrigerator. When you’re ready to grill, brush with the garlic rosemary oil and grill as directed. This will save you time on the day you plan to serve them!
