These Grilled Garlic Rosemary Smashed Potatoes are crispy on the outside and fluffy on the inside, packed with yummy garlic and fragrant rosemary. They’re a tasty side dish for any meal!
Who doesn’t love potatoes? Smashing them makes them fun and gives them that perfect crunch. I love tossing these on the grill for a smoky flavor. Your taste buds will be doing a happy dance! 😄
Key Ingredients & Substitutions
Baby Potatoes: These are perfect for smashing due to their size and creaminess. If you can’t find them, use any small potatoes like red or new potatoes. They’re easy to find and work wonderfully!
Olive Oil: This gives a lovely flavor and helps crisp the potatoes. Feel free to substitute with avocado oil or sunflower oil if you want a different taste or if you need a higher smoke point.
Garlic: Fresh garlic is ideal because it offers a strong flavor. If you don’t have fresh garlic, you can use garlic powder, but start with less, about half a teaspoon, as it’s more concentrated.
Rosemary: Fresh rosemary adds the best flavor. If fresh isn’t available, dried rosemary works too. Just remember, dried herbs are more potent, so use less – about one tablespoon should do.
Parmesan Cheese: This is optional but adds a nice touch. If you’re looking for a substitute, try nutritional yeast for a dairy-free alternative, or any hard cheese you enjoy.
How Do You Get the Perfect Smash on Potatoes?
Smashed potatoes are fun and tasty! The key is to flatten them gently without breaking them apart. Here’s how to do it:
- Once the potatoes are fork-tender, let them cool for a few minutes. This makes them easier to handle.
- Use the bottom of a glass or your palm to press down on each potato until it’s about half an inch thick. Don’t worry if they crack a little; that’s okay!
- This technique helps create crispy edges when grilling while keeping the insides fluffy.
Remember, the smashing part is all about having fun and getting a little messy! Enjoy the process and your delicious results.
Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small potatoes)
For the Garlic Rosemary Oil:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Salt, to taste
- Pepper, to taste
Optional Topping:
- Grated Parmesan cheese (for topping)
How Much Time Will You Need?
This recipe will take about 30-40 minutes total. You’ll need around 15-20 minutes to boil the potatoes, and an additional 10-15 minutes for grilling them to perfection. It’s a quick and tasty side dish that’s sure to impress!
Step-by-Step Instructions:
1. Preheating the Grill:
Start by preheating your grill to medium-high heat. If you have a grill basket, make sure it’s clean and lightly brushed with oil to keep the potatoes from sticking.
2. Boiling the Potatoes:
Place the baby potatoes in a large pot and cover them with water. Add a generous amount of salt to the water—this will help season the potatoes. Bring the water to a boil and cook the potatoes for about 15-20 minutes. You want them to be fork-tender, which means you can easily poke them with a fork.
3. Smashed Potato Prep:
Once the potatoes are cooked, drain them and let them cool for just a bit. When they’re cool enough to handle, take the bottom of a glass or use your palm to gently smash each potato. They should flatten a bit but stay intact—this helps them get crispy on the grill!
4. Making the Garlic Rosemary Oil:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and pepper. This mixture is what will give your potatoes fantastic flavor!
5. Oiling the Potatoes:
Using a brush or a spoon, generously coat both sides of the smashed potatoes with the garlic rosemary oil mixture. Make sure they are well-covered for the best flavor.
6. Grilling the Potatoes:
Place the smashed potatoes on the preheated grill. Cook for about 5-7 minutes on each side, or until they are crispy and golden brown. Keep an eye on them so they don’t burn!
7. Optional Cheese Topping:
If you’d like, sprinkle some grated Parmesan cheese over the potatoes during the last minute of grilling. This will melt slightly and add an extra layer of deliciousness.
8. Serving:
Carefully remove the potatoes from the grill and arrange them on a serving platter. If you have some fresh rosemary left, sprinkle it over the top for a nice garnish!
9. Enjoy!
Serve the grilled garlic rosemary smashed potatoes warm and enjoy this tasty side dish with your favorite meal. They’re sure to be a hit!
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes work great for this recipe, you can use small red or yellow potatoes as well. Just ensure they are uniform in size for even cooking. If using larger potatoes, be sure to cut them into smaller chunks to match the cooking time.
How Can I Make This Recipe Vegan?
To make these smashed potatoes vegan, simply omit the Parmesan cheese or use a dairy-free alternative. Nutritional yeast is a fantastic substitute for that cheesy flavor without the dairy!
Can I Prepare The Potatoes Ahead of Time?
Yes! You can boil and smash the potatoes in advance. Store them in the fridge for up to a day. When you’re ready to grill, just brush them with the garlic rosemary oil and grill as directed.
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, simply warm them in a skillet over medium heat until heated through, adding a little olive oil if needed to crisp them back up!
