These Grilled Garlic Rosemary Smashed Potatoes are just mouthwatering! With crispy edges and soft insides, they’re packed with yummy garlic and fragrant rosemary. Perfect for any BBQ!
I love making these potatoes because they’re so easy to smash and grill. They pair wonderfully with steak—or just about anything! Plus, you can never have too much garlic, right? 😄
Key Ingredients & Substitutions
Baby Potatoes: I used Yukon Gold potatoes because they have a buttery flavor, but red potatoes are also great! If you can’t find baby potatoes, regular ones work too; just cut them into smaller pieces before boiling.
Olive Oil: Extra virgin olive oil is my favorite for its rich taste, but you can substitute with canola or avocado oil if that’s what you have. Just remember to keep the quantity the same.
Garlic: Fresh minced garlic gives the best flavor, but garlic powder can work in a pinch—use about 1/8 teaspoon per clove. For those who need milder flavors, roasting the garlic beforehand can make it sweeter and softer.
Fresh vs. Dried Rosemary: Fresh rosemary brings a vibrant taste. If using dried, reduce to one tablespoon as it’s more concentrated. I also enjoy thyme as a substitute for a different herbaceous kick!
Parmesan Cheese: Grated Parmesan adds a nice cheesy touch. If you want a dairy-free option, nutritional yeast can give a cheesy flavor without the cheese.
How Do I Smash Potatoes Without Making a Mess?
Smashed potatoes can sometimes be tricky. Follow these simple steps to make it easy and clean:
- After boiling, let the potatoes sit for a minute to cool slightly so you can handle them.
- Using the bottom of a glass or a potato masher, press down firmly but carefully. It’s okay if they break apart a little; that’s where the crispy edges come from!
- Line your baking sheet with parchment paper to catch any mess and make cleanup a breeze.
Delicious Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon gold or red potatoes work well)
For the Seasoning:
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Salt, to taste
- Black pepper, to taste
- Optional: Grated Parmesan cheese for topping
How Much Time Will You Need?
This recipe takes about 30-35 minutes in total. You’ll spend roughly 15-20 minutes boiling the potatoes, a little time smashing and seasoning them, and then about 15 minutes grilling. So, it’s a quick and easy way to create a tasty side!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with water. Add a pinch of salt to the water, then turn the heat to high and bring it to a boil. Once it’s boiling, reduce the heat and let them simmer for about 15-20 minutes, or until the potatoes are fork-tender. You want them soft enough to smash but not falling apart!
2. Preheat the Grill:
While the potatoes are boiling, take a moment to preheat your grill to medium-high heat. This will make sure the grill is hot and ready when it’s time to cook the potatoes.
3. Drain and Smash:
Once the potatoes are cooked, carefully drain them and let them cool for a minute. Place the warm potatoes on a baking sheet or cutting board. Using the bottom of a glass or a potato masher, gently smash each potato until they’re flattened but still in one piece. Think of them as little potato pancakes!
4. Season:
In a small bowl, mix together 3 tablespoons of olive oil, the minced garlic, chopped rosemary, salt, and black pepper. This flavorful mixture is what will make the potatoes taste amazing! Brush it generously over each smashed potato so they’re all nicely coated.
5. Grill the Potatoes:
Now it’s time to put those smashed potatoes on the grill! Place them directly on the grates and grill for about 5-7 minutes on each side, or until they’re golden brown and crispy. If you’d like, sprinkle some grated Parmesan cheese on top during the last minute of grilling to let it melt into the potatoes.
6. Serve:
Once the potatoes are grilled to perfection, remove them from the grill. Drizzle the remaining tablespoon of olive oil over the potatoes for extra flavor, and sprinkle with extra rosemary if you want. Serve these warm as a delicious side dish and get ready for compliments!
Enjoy your scrumptious Grilled Garlic Rosemary Smashed Potatoes!
Can I Use Other Varieties of Potatoes?
Absolutely! While baby Yukon gold or red potatoes work best for this recipe, you can substitute with other varieties like fingerlings or even small russet potatoes. Just keep an eye on the cooking time, as different potatoes may require slight adjustments!
How Can I Make This Recipe Vegan?
To make these smashed potatoes vegan, simply omit the grated Parmesan cheese. You can also enhance the flavor with nutritional yeast sprinkled on top after grilling, which adds a cheesy flavor without dairy!
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, place the potatoes on a baking sheet in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy again!
Can I Make These Potatoes Ahead of Time?
Yes! You can boil and smash the potatoes earlier in the day, then store them in the fridge until you’re ready to grill. Just remember to brush them with the olive oil and seasoning right before grilling for the best flavor!
