These Grilled Garlic Rosemary Smashed Potatoes are crispy on the outside and fluffy on the inside, packed with flavor from fresh garlic and rosemary. Perfect as a side dish!
I can’t resist a good potato, especially when they’re smashed and grilled! They’re a great addition to any meal, and let’s be honest, they disappear fast at my dinner table! 😄
Key Ingredients & Substitutions
Baby Potatoes: These small potatoes are perfect for smashing. If baby potatoes aren’t available, try Yukon Gold or red potatoes. They have a great texture and flavor that’s similar.
Garlic: Fresh garlic is key for flavor. If you’re in a pinch, you can use garlic powder—about 1 teaspoon should do. I love the kick of fresh, though!
Olive Oil: This adds richness. If you’re looking for a lighter option, avocado oil works well too. Some folks even use melted butter for flavor—it’s great for a different twist!
Rosemary: Fresh rosemary gives the best taste, but dried rosemary can substitute in a pinch—just use less, as it’s more potent. Personally, I love the aromatic touch fresh herbs give.
Paprika: This is optional for a hint of smokiness. Smoked paprika can add even more depth! If you want no spice, feel free to omit it.
How Do You Properly Smash Potatoes Without Making a Mess?
Smashing potatoes is simple but can be tricky! You want them flattened but not completely smashed. Here’s how:
- After boiling, let the potatoes cool a bit to avoid burns.
- Use a fork or the palm of your hand to apply gentle pressure—no need to smash them into bits! Aim for a flat shape.
- Leave the skins intact; they add texture and flavor while keeping the potato together.
Take your time with this step; you’ll want each potato to be nicely flattened for grilling. Enjoy the process—it’s part of the fun!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional, for extra flavor)
- Juice of 1 lemon (optional, for brightness)
How Much Time Will You Need?
This recipe takes about 30-35 minutes total. You’ll need around 15-20 minutes to boil the potatoes, plus another 10-15 minutes for preparing and grilling them. The deliciousness is definitely worth the wait!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by putting the baby potatoes in a large pot and covering them with cold water. Add a pinch of salt to the water. Bring it to a boil and let the potatoes cook until they are fork-tender, which usually takes about 15-20 minutes. Once done, drain the potatoes and let them cool for a few minutes so you can handle them.
2. Preheat the Grill:
While the potatoes are cooling, preheat your grill to medium heat, aiming for around 400°F (200°C). This will help the potatoes grill perfectly when you’re ready.
3. Flatten the Potatoes:
Once the potatoes have cooled a bit, take a fork or the palm of your hand and gently smash each potato down. You want them flattened but still intact, so don’t go too hard!
4. Prepare the Herb Mixture:
In a small mixing bowl, combine the minced garlic, olive oil, chopped rosemary, salt, black pepper, and paprika if you choose to use it. Mix well until everything is combined. This is where the flavor comes from!
5. Coat the Potatoes:
Take your herb mixture and either brush it or drizzle it over the smashed potatoes. Make sure they are well-coated and flavorful; you definitely want every bite to be tasty!
6. Grill the Potatoes:
Now it’s time to grill! Place the smashed potatoes directly on the grill. Let them grill for about 5-7 minutes on each side, until they are crispy and golden brown. Keep an eye on them so they don’t burn!
7. Finish and Serve:
Once the potatoes are done grilling, if you’d like a little extra zing, squeeze fresh lemon juice over the top. Sprinkle with some extra rosemary for a lovely garnish. Serve them hot as a delicious side dish and enjoy the fantastic flavors!
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes work great for this recipe, you can use Yukon Gold or red potatoes as a substitute. Just make sure they are cut into similar sizes for even cooking. If you use larger potatoes, be sure to adjust the cooking time when boiling to ensure they are tender.
How Do I Store Leftover Smashed Potatoes?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3-4 days. To reheat, you can either warm them in the oven at 350°F (175°C) for about 10-15 minutes or sauté them in a pan with a little olive oil until heated through and crispy again.
Can I Make This Recipe Ahead of Time?
You can prep the potatoes ahead of time! Boil and smash the potatoes, then store them in the fridge until you’re ready to grill. When you’re ready, just take them out, coat with the herb mixture, and grill—it’s a great time-saver!
Is It Possible to Use Dried Herbs Instead of Fresh?
Yes, you can substitute dried rosemary for fresh, but use about one-third of the amount since dried herbs are more concentrated. If you decide to go this route, add the dried herbs to the olive oil mixture to let them rehydrate a bit before brushing them onto the potatoes.
