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Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are excellent choices for this dish. If you’re in a pinch, you can substitute with baby potatoes or even small Russets. Just adjust cooking time if they’re larger.
Garlic: Fresh garlic is best for intense flavor. If you have garlic powder, you can use 1 teaspoon as a substitute, but it won’t have the same punch.
Olive Oil: Extra virgin olive oil adds a lovely taste, but you can swap it with another oil like avocado or canola if that’s what you have on hand. Avoid using flavored oils as they may overpower the dish.
Rosemary: Fresh rosemary is ideal, but if unavailable, dried rosemary can work too—just use about 1 teaspoon, as it’s stronger in flavor.
Coarse Sea Salt: This provides a nice crunch on top. If you don’t have it, kosher salt is a good alternative. Table salt can be used, but use less as it’s more concentrated.
How Do I Achieve the Perfect Smashed Texture?
The smashing technique is key for getting that crispy exterior. You want the potatoes to be flattened but still hold their shape. When you smash them, use just enough pressure to flatten without breaking apart completely.
- Once the potatoes are tender, let them cool a bit; this prevents burns when smashing.
- Use your palm or a potato masher—this helps keep a bit of their roundness.
- The goal is a thicker disc, allowing for a crispy outer layer while keeping the insides fluffy.
Grilled Garlic Rosemary Smashed Potatoes Recipe
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small potatoes (Yukon Gold or red potatoes)
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- Salt, to taste
- Black pepper, to taste
- Coarse sea salt, for garnish
How Much Time Will You Need?
This delicious dish takes about 30-35 minutes to prepare and cook. You’ll need about 15-20 minutes to boil the potatoes, plus some time to mash and grill them to crispy perfection. Perfect for a tasty side dish!
Step-by-Step Instructions:
1. Prepare the Grill:
First, you’ll want to preheat your grill to medium-high heat. This will ensure the potatoes crisp up nicely when you grill them.
2. Boil the Potatoes:
Wash the small potatoes thoroughly to get rid of any dirt. Place them in a large pot, cover with water, and add a pinch of salt. Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they are fork-tender. Once they’re ready, drain them well and let them cool for a few minutes.
3. Smash the Potatoes:
When the potatoes are cool enough to handle, gently smash each potato using the heel of your hand or a potato masher. Be careful not to break them apart completely; you just want to flatten them a bit!
4. Make the Garlic-Rosemary Oil:
In a small bowl, combine the minced garlic, olive oil, chopped rosemary, salt, and black pepper. Mix this all together until it’s well combined. This will add great flavor to your potatoes!
5. Brush the Potatoes:
Take your garlic-rosemary oil mixture and generously brush it on both sides of each smashed potato. This step will give them a delicious flavor while they grill.
6. Grill the Potatoes:
Place the brushed smashed potatoes on the preheated grill. Cook them for about 5-7 minutes on each side, or until they are crispy and golden brown. Keep an eye on them so they don’t burn!
7. Garnish and Serve:
Once the potatoes are done grilling, take them off the grill. Sprinkle some coarse sea salt and extra chopped rosemary on top for a lovely garnish. Serve them warm and enjoy the tasty flavors of your grilled garlic rosemary smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are great choices for their flavor and texture, you can also use fingerling potatoes or even baby potatoes. Just adjust the cooking time as larger potatoes may take a little longer to become fork-tender.
What Are Some Good Olive Oil Substitutes?
If you’re out of olive oil, you can substitute it with melted butter for a richer flavor, or avocado oil for a similar consistency. Just keep in mind that using butter may change the overall taste slightly!
Can I Prepare These Potatoes in Advance?
You can pre-boil the potatoes (Step 2) ahead of time, then cool and refrigerate them until you’re ready to grill. Just make sure to bring them back to room temperature before grilling, as this helps them cook evenly and achieve a nice crispiness.
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pan-fry them in a little olive oil for 4-5 minutes until heated through and crispy again!
