These Grilled Garlic Rosemary Smashed Potatoes are the perfect mix of crunchy and fluffy. With garlic and fresh rosemary, they’re bursting with flavor!
Who doesn’t love crispy potatoes? I could eat these every day and not get tired of them! Grill them up and enjoy them as a tasty side or a fun snack!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are the stars here. They become creamy when boiled and crispy when grilled. If you want to swap them out, fingerling or baby potatoes work well too.
Garlic: Fresh minced garlic really elevates the flavor. If you’re in a pinch, you can use garlic powder, but go easy on it—start with 1/2 teaspoon and adjust to taste!
Rosemary: Fresh rosemary makes this dish aromatic and flavorful. If you don’t have fresh, dried rosemary can be used as a substitute, though use about a third of the amount since it’s more potent.
Olive Oil: Extra virgin olive oil is the best choice for flavor. If you’re looking for a lighter option, you can use avocado oil, which is also great for grilling.
How Do I Get My Potatoes Crispy on the Grill?
Getting those potatoes perfectly crispy is all about the smashing and grilling technique! Here’s a simple guide:
- After boiling, let the potatoes cool slightly so you can handle them without burning your hands.
- When smashing, apply even pressure to break them gently. Aim for a thickness of about half an inch to allow for a crispy crust.
- Brush both sides generously with that garlic-rosemary oil. This not only adds flavor but also helps achieve a golden crust.
- Grill on medium-high heat. If you’re patient and avoid moving them too much, they’ll develop that lovely crispiness.
Enjoy your grilling adventure—it’s hard to go wrong with potatoes, garlic, and rosemary!
Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small to medium potatoes (Yukon Gold or red potatoes work well)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Additional fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare. You’ll spend around 20 minutes boiling the potatoes and an additional 10 minutes for grilling and finishing the dish. It’s a quick and easy way to make a flavorful side!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the potatoes in a large pot and covering them with cold water. Bring the water to a boil over high heat. Once it’s boiling, reduce the heat and let the potatoes simmer for about 20 minutes. You want them to be tender but not falling apart when you poke them with a fork.
2. Preheat the Grill:
While the potatoes are boiling, take a moment to preheat your grill to medium-high heat. This is crucial for getting those delicious grill marks and crispy edges on your potatoes!
3. Drain and Smash:
Once the potatoes are cooked, drain them and let them cool slightly. On a clean surface, lay each potato down and gently smash them with the palm of your hand or the bottom of a flat dish until they are about 1/2-inch thick. This gives them a wonderful texture!
4. Prepare the Mixture:
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and black pepper. Stir well to create a flavorful garlic-rosemary oil that will infuse your potatoes with deliciousness.
5. Coat the Potatoes:
Now it’s time to brush some flavor onto those potatoes! Generously coat both sides of each smashed potato with the garlic-rosemary oil mixture. Make sure every bit gets some love for the best taste!
6. Grill the Potatoes:
Place your beautifully coated smashed potatoes on the preheated grill. Grill them for about 4-5 minutes on each side, or until they turn a lovely golden brown and get a bit crispy. This is where the grilling magic happens!
7. Serve:
Once the potatoes are grilled to perfection, carefully remove them from the grill. If you like, sprinkle a little extra salt and some fresh rosemary sprigs over the top for garnish. Now they’re ready to be served warm as a delightful side dish. Enjoy!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are great choices, you can also use fingerling or even russet potatoes. Just keep in mind that different types of potatoes may change the texture slightly, so adjust your cooking time as needed!
How to Make These Potatoes in the Oven?
If you don’t have access to a grill, you can bake these potatoes instead! After smashing them, preheat your oven to 425°F (220°C) and place the coated potatoes on a baking sheet. Bake for about 25-30 minutes, flipping halfway, until they are crispy and golden.
Can I Prepare the Garlic-Rosemary Oil in Advance?
Yes! You can mix the garlic-rosemary oil up to a day in advance. Just store it in a sealed container in the fridge. Let it come to room temperature before using it to coat the potatoes for optimal flavor!
What’s the Best Way to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10-15 minutes until heated through, or you can give them a quick sauté in a skillet for extra crispiness!
