These grilled garlic rosemary smashed potatoes are a tasty side dish that’s easy to make! They’re crispy on the outside and fluffy inside, bursting with flavor from the garlic and fresh rosemary.
Cooking them on the grill gives a lovely smoky taste. I love to serve them with burgers or as a fun snack at parties—just be ready to share, because they disappear fast! 😊
Key Ingredients & Substitutions
Potatoes: Baby potatoes or small Yukon gold potatoes are great choices for this recipe. If they aren’t available, try other waxy potatoes like red potatoes. I love Yukon gold for their buttery flavor!
Olive oil: This is key for flavor and crisping. If you want a lighter option, avocado oil can work well. It has a similar high smoke point and a neutral flavor.
Garlic: Fresh minced garlic is essential for that rich taste. If you don’t have fresh garlic, you could use garlic powder, but use less (1/8 teaspoon for every clove). Fresh gives the best flavor.
Fresh rosemary: Fresh rosemary adds a lovely aroma. If you’re out, dried rosemary can substitute, but use only half as much, since it’s more concentrated. I find fresh makes all the difference!
Parmesan cheese: This adds an extra cheesy flavor if you choose to top the potatoes. For a dairy-free option, nutritional yeast gives a cheesy taste and is a great substitute.
How Do You Get Perfectly Smashed Potatoes?
Smashed potatoes are about achieving that perfectly crispy exterior while keeping the inside fluffy. Here’s how to do it right:
- Boil the potatoes until fork-tender, but be careful not to overcook them; otherwise, they’ll fall apart.
- Let them cool slightly before smashing to avoid burns and make handling easier.
- When smashing, apply gentle pressure to flatten them about 1/2 inch thick. This allows the edges to crisp up better on the grill.
- Brush both sides generously with the olive oil mixture before grilling for that golden crunch.
- Keep an eye on the grilling time. You want them golden brown but not burnt. Flip carefully using tongs.
Perfect smashed potatoes will have a nice crunch on the outside while remaining soft and fluffy inside. Enjoy!
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 Herb Mixture:
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
For Topping (optional):
- 1/2 cup grated Parmesan cheese
How Much Time Will You Need?
This recipe takes about 25-30 minutes in total. You will need around 15-20 minutes to boil the potatoes, and then about 10 minutes to grill them. It’s a quick and tasty side dish that’s perfect for any barbecue!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by filling a large pot with water and adding a pinch of salt. Bring the water to a boil, then toss in the baby potatoes. Let them cook for about 15-20 minutes, or until they’re fork-tender. Once done, drain the potatoes and let them cool for a bit.
2. Preheat the Grill:
While the potatoes are cooling, preheat your grill to medium-high heat to get it nice and hot for grilling.
3. Smash the Potatoes:
When the potatoes are cool enough to handle, place them on a cutting board. Use a potato masher or the bottom of a cup to gently smash each potato until they’re about 1/2 inch thick. This will help them get crispy on the grill!
4. Prepare the Herb Mixture:
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, black pepper, and red pepper flakes (if you like a little heat). Mix everything together well to create a flavorful oil mixture.
5. Brush and Grill:
Now, brush each smashed potato generously with the olive oil mixture on both sides. Carefully place the potatoes directly on the grill. Grill them for about 4-5 minutes until they’re crispy and golden brown. Then, flip them over and grill the other side for another 4-5 minutes.
6. Add Cheese (optional):
If you want to add a delicious cheesy touch, sprinkle grated Parmesan cheese on the potatoes during the last minute of cooking. This will allow the cheese to melt and get nice and gooey.
7. Serve:
Once grilled to perfection, remove the potatoes from the grill. Garnish with additional fresh rosemary for a nice pop of flavor and aroma. Serve warm and enjoy your tasty Grilled Garlic Rosemary Smashed Potatoes!
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes or Yukon golds work best, you can also use small red potatoes or even fingerling potatoes for a different texture and flavor. Just make sure they’re roughly the same size for even cooking!
What If I Don’t Have Fresh Rosemary?
If fresh rosemary isn’t available, you can use dried rosemary in a pinch. Just remember, dried herbs are more concentrated, so use about 1 teaspoon of dried rosemary instead of 2 tablespoons of fresh.
How to Store Leftovers?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, place them in a hot skillet with a drizzle of olive oil or pop them back on the grill for a few minutes until heated through and crispy again!
Can I Make These Potatoes Ahead of Time?
Yes, you can prepare the potatoes ahead! Boil and smash them, then store them in the fridge. When you’re ready to eat, brush with the oil mixture and grill them for a quick, delicious side dish!
