These Grilled Garlic Rosemary Smashed Potatoes are a tasty side dish with crispy edges and soft centers. The combination of garlic and rosemary adds a wonderful flavor that makes them hard to resist!
Honestly, I love the way the grill gives them a smoky touch. They pair perfectly with any meal! Plus, who doesn’t enjoy mashing potatoes? It’s like giving them a little hug before cooking! 😊
Key Ingredients & Substitutions
Potatoes: Baby potatoes or small Yukon Golds are great for this recipe. They have a creamy texture that holds up well when smashed. If you can’t find them, red potatoes work too! Just remember to use ones that are similar in size for even cooking.
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you’re looking for a lighter option, you can substitute with avocado oil or even melt some butter for a different taste.
Garlic: Fresh minced garlic adds a wonderful aroma and flavor. If you’re in a pinch, garlic powder can work in smaller amounts, but fresh is always best for that punch!
Rosemary: Fresh rosemary is key for a fragrant touch. Dried rosemary can be used in a pinch, but use about a third of the amount because it’s more concentrated. I personally love the fresh herb’s extra pop!
How Do You Get the Perfectly Smashed Potatoes?
Smashed potatoes should be tender and stay intact after smashing. Here’s how to get it just right:
- When boiling, ensure they are fork-tender, about 15-20 mins. You want them soft enough to smash but not falling apart.
- After draining, let them cool slightly so you don’t burn your hands. Then, gently smash each potato without applying too much pressure.
- Think of it as just flattening, not mashing! You want them thick and chunky, not pureed.
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (or small Yukon Gold potatoes)
For the Garlic Rosemary Oil:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt, to taste
- Freshly cracked black pepper, to taste
How Much Time Will You Need?
This delicious recipe takes about 30-35 minutes to prepare. You’ll spend around 15-20 minutes cooking the potatoes and an additional 10-15 minutes grilling them. Perfect for a quick and tasty side dish!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This helps get those nice grill marks and crispy edges on your potatoes.
2. Cook the Potatoes:
Wash and scrub the baby potatoes under running water to remove any dirt. Place the cleaned potatoes in a large pot and cover them with cold water. Put the pot on the stove, turn the heat to high, and bring it to a boil. Cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
3. Smash the Potatoes:
Once the potatoes are tender, drain them in a colander and let them cool slightly. When they are cool enough to handle, gently smash each potato using the palm of your hand or the bottom of a glass. They should be flattened but still hold their shape.
4. Prepare the Garlic Rosemary Oil:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and pepper. Stir well to combine all the flavors together.
5. Brush the Potatoes:
Take the smashed potatoes and brush both sides with the garlic rosemary oil mixture. Make sure to coat them well for maximum flavor!
6. Grill the Potatoes:
Place the brushed smashed potatoes on the preheated grill. Grill them for about 4-5 minutes on each side, or until they are golden brown and crispy. Keep an eye on them to prevent burning!
7. Serve and Enjoy:
Once the potatoes are done grilling, remove them from the grill and sprinkle with additional fresh rosemary and salt, if desired. Serve hot and enjoy your tasty grilled garlic rosemary smashed potatoes!
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes or small Yukon Golds are great choices, you can also use red potatoes or even larger potatoes like Russets. Just adjust the cooking time if you use larger pieces; they may need more time to boil until tender!
What if I Don’t Have Fresh Rosemary?
No worries! If you don’t have fresh rosemary, you can use dried rosemary instead. Use about 1 tablespoon of dried rosemary, as it’s more concentrated in flavor. Just mix it into the oil mixture as usual!
How to Store Leftover Smashed Potatoes?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, you can either warm them in the oven at 350°F for about 15 minutes or pop them in the microwave for a quick option!
Can I Make the Garlic Rosemary Oil in Advance?
Yes, you can make the oil mixture ahead of time! Just mix it up and store it in a sealed container in the fridge for up to a week. Just remember to let it come to room temperature before brushing it on the potatoes!
