These Rosemary Garlic Smashed Potatoes are a tasty twist on your regular spuds! They’re crispy on the outside and soft inside, bursting with the fresh flavor of garlic and rosemary.
Making these potatoes is so much fun! I love smashing them down and seeing how beautifully they crisp up in the oven. Serve them with your favorite meal and watch everyone go back for seconds!
Key Ingredients & Substitutions
Potatoes: Baby potatoes or small Yukon Gold are perfect for this recipe. They have a creamy interior and hold their shape well. If you can’t find them, try other small potatoes like red potatoes or fingerlings.
Olive Oil: This is essential for flavor and helps achieve that crispy texture on the grill. If you want a different flavor, avocado oil or melted butter can work just as well.
Garlic: Fresh garlic maximizes flavor here. If you only have garlic powder, you can use about 1 teaspoon instead, but fresh is always best when cooking!
Rosemary: Fresh rosemary gives a lovely aroma and taste. Dried rosemary can substitute in a pinch; just use less since dried is more concentrated. About 1 tablespoon of dried will work fine!
Parmesan Cheese: I love topping these potatoes with Parmesan for extra flavor. If you’re looking for a non-dairy option, nutritional yeast can give a cheesy taste!
How Do You Get Perfectly Crispy Grilled Potatoes?
The key to crispy smashed potatoes is the grilling technique. Here’s how to ensure they turn out perfect every time:
- First, make sure the potatoes are well-boiled; fork-tender is ideal. Overcooking can make them mushy.
- When smashing, press down gently so they flatten but stay intact. The more surface area exposed, the crispier they’ll get.
- Brushing both sides with oil ensures they crisp up well on the grill.
- For grilling, medium-high heat is your friend. This allows the outsides to get golden brown while keeping the insides soft.
Remember to keep an eye on them as they grill to prevent burning. Enjoy your crispy potatoes!
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 Mixture:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Topping:
- Grated Parmesan cheese for topping (about 1/2 cup)
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend about 15-20 minutes boiling the potatoes, with an additional 10-15 minutes for grilling and preparing them. It’s a quick and tasty dish perfect for a barbecue!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with water. Bring the water to a boil and let the potatoes cook for about 15-20 minutes. You want them to be fork-tender, so check them with a fork. When they’re done, drain the potatoes and let them cool for a few minutes.
2. Preheat the Grill:
While the potatoes are cooling, get your grill ready. Preheat it to medium-high heat so it’s hot and ready for grilling!
3. Smash the Potatoes:
Once the potatoes are cool enough to handle, gently smash each potato using the bottom of a glass or a potato masher. You want them flattened but still intact—this will help them get crispy on the grill!
4. Prepare the Mixture:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and black pepper. This flavorful mixture will give your potatoes a delicious taste!
5. Coat the Potatoes:
Using a brush or a spoon, coat both sides of the smashed potatoes with the garlic rosemary oil mixture. Make sure they are evenly covered to enhance the flavor.
6. Grill the Potatoes:
Place the coated smashed potatoes on the preheated grill. Grill them for about 4-5 minutes on each side, or until they look crispy and golden brown. Watch them closely so they don’t burn!
7. Add Parmesan (Optional):
If you want to take the flavor up a notch, sprinkle some grated Parmesan cheese on top of the potatoes during the last minute of grilling. This will give them an extra cheesy goodness!
8. Serve:
Carefully remove the potatoes from the grill and serve them hot. If you like, you can garnish with more fresh rosemary. Enjoy your tasty grilled garlic rosemary smashed potatoes!
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes or small Yukon Golds work best for this recipe due to their creamy texture, you can use other waxy potatoes like red potatoes. Just make sure they’re similarly sized for even cooking.
What If I Don’t Have Fresh Rosemary?
No problem! You can substitute with dried rosemary, just use about 1 tablespoon as it’s more concentrated. If you want an alternative fresh herb, thyme or parsley can also lend a delightful flavor to your potatoes!
How to Store Leftover Grilled Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes until heated through, which will help retain their crispy texture!
Can I Make These Potatoes Ahead of Time?
Yes, you can boil and smash the potatoes a day in advance. Store them in the fridge and then just brush with the garlic oil mixture before grilling them on the day you plan to serve! This will save you time and effort.
