These Grilled Garlic Rosemary Smashed Potatoes are crispy on the outside and fluffy on the inside. The garlic and rosemary give them a wonderful flavor that will make your mouth water!
I love how simple they are to make—just boil, smash, grill, and enjoy! Perfect for BBQs or a fun side dish. Plus, your kitchen will smell amazing while they’re cooking!
Key Ingredients & Substitutions
Baby Potatoes: I like using Yukon gold for their creamy texture, but red potatoes work well too. If you can’t find baby potatoes, any small potatoes will do. Just adjust the boiling time if they are larger.
Garlic: Fresh garlic gives the best flavor, but if you’re in a pinch, dried garlic powder can be a substitute. Remember, use less powder since it’s stronger; about 1/3 the amount of minced garlic.
Olive Oil: This adds richness and helps with grilling. For a change, consider avocado oil or even melted butter for a different flavor profile. Just be mindful that butter has a lower smoke point.
Fresh Rosemary: Fresh rosemary offers a nice herbal flavor. If fresh isn’t available, dried rosemary can work; just use a smaller amount as it’s more potent. I find fresh really brightens the dish.
How Do I Properly Smash Potatoes Without Making a Mess?
Smashing potatoes gives them a lovely crispy exterior. Here’s how to do it cleanly:
- After boiling, let the potatoes cool for a couple of minutes to handle them safely.
- Use the bottom of a glass or a sturdy potato masher for even smashing. A light press works best to keep the potatoes intact.
- Place them on a clean cutting board if you want to avoid messy splashes. That way, you’ll keep your workspace tidy!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For The Potatoes:
- 2 pounds baby potatoes (Yukon gold or red)
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped (plus extra for garnish)
- Salt, to taste
- Black pepper, to taste
- Coarse sea salt, for finishing
How Much Time Will You Need?
This delicious recipe will take about 25-30 minutes total. You’ll need around 15-20 minutes to boil the potatoes and a little time to prepare your garlic rosemary mixture, followed by grilling the potatoes for about 8-12 minutes. Easy and perfect for a tasty side dish!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot. Cover them with water and add a pinch of salt for flavor. Bring the pot to a boil, then lower the heat and let it simmer. You want to cook the potatoes for about 15-20 minutes, or until they are fork-tender—that means you can poke them easily with a fork!
2. Preheat the Grill:
While the potatoes are cooking, it’s time to get your grill ready. Preheat it to medium-high heat. This will ensure that the potatoes get nice and crispy once we put them on the grill.
3. Prepare the Garlic Rosemary Mixture:
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Give it a good mix so that all the ingredients are well blended. This mixture will add delicious flavor to your potatoes!
4. Smash the Potatoes:
Once the potatoes are done boiling, drain them and return them to the pot. Now for the fun part! Use the bottom of a glass or a potato masher to gently smash each potato. You want them to be flattened but still hold their shape.
5. Oil the Potatoes:
Take your garlic rosemary mixture and brush it generously over both sides of the smashed potatoes. This will add lovely flavor and help them crisp up on the grill.
6. Grill the Potatoes:
Carefully place the smashed potatoes on the preheated grill. Cook them for about 4-6 minutes on each side. Keep an eye on them—they should turn golden brown and develop a nice crispy texture.
7. Finish and Serve:
Once the potatoes are grilled to perfection, remove them from the grill. Sprinkle with coarse sea salt and add some extra chopped rosemary for garnish. Serve them warm as a delicious side dish that everyone will love!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon gold and red potatoes work wonderfully, you can also use fingerling or small purple potatoes for a fun twist. Just keep in mind that cooking times may vary slightly depending on the type and size of the potatoes, so check for fork-tenderness periodically.
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them back on the grill for a few minutes on each side, or you can use an oven at 350°F (175°C) until heated through for a crispy finish!
Can I Prepare the Garlic Rosemary Mixture in Advance?
Yes, you can! Prepare the garlic rosemary mixture a day ahead and store it in an airtight container in the refrigerator. Just give it a good stir before using, as the oil may separate while chilling.
What Can I Serve with Grilled Garlic Rosemary Smashed Potatoes?
These potatoes pair beautifully with grilled meats like chicken, steak, or fish. They also make a great accompaniment to roasted vegetables or a fresh garden salad for a complete meal.
