These grilled garlic rosemary smashed potatoes are crispy on the outside and fluffy on the inside. The fresh flavors of garlic and rosemary make them simply irresistible!
Honestly, it’s hard to resist sneaking a few right off the grill. I love how easy they are to prepare—just smash, season, and grill. Perfect for a cozy dinner or BBQ!
Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red potatoes work wonderfully. If you can’t find them, use small gold or white potatoes. They hold their shape well after boiling and smashing.
Garlic: Fresh garlic is essential for flavor. If fresh isn’t handy, 1 teaspoon of garlic powder can substitute, but fresh gives a better taste!
Olive Oil: This adds richness to the potatoes. You can swap it with melted butter or avocado oil if you’re looking for a different flavor or need a dairy-free option.
Fresh Rosemary: Fresh rosemary gives the best flavor, but dried works in a pinch—just use half as much since it’s stronger. I love to add extra fresh rosemary for garnishing!
Sea Salt: Sea salt adds a crunchy finish. If you only have table salt, use less, as it’s finer and stronger in taste.
How Do You Achieve the Perfect Smash on Potatoes?
Smashing the potatoes correctly is key to getting that crispy texture. It helps them absorb more of the garlic rosemary mixture and ensures crispy edges when grilling. Follow these steps:
- After boiling and cooling the potatoes, place them on a flat surface or baking sheet.
- Using the bottom of a glass or your palm, gently push down just enough to flatten them without breaking apart.
- Try to keep them about 1/2-inch thick for even cooking. A good smash results in crispy edges and a fluffy inside!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red potatoes)
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely chopped (plus extra for garnish)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Sea salt for sprinkling (to taste)
How Much Time Will You Need?
You’ll need about 15-20 minutes to boil the potatoes, plus another 10-15 minutes for grilling. So, in total, this tasty side dish takes around 30-35 minutes from start to finish—perfect for a quick and delicious addition to any meal!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by turning on your grill and setting it to medium-high heat. This will ensure the potatoes get nice and crispy when we grill them!
2. Boil the Potatoes:
In a large pot, toss in your baby potatoes and cover them with water. Bring the pot to a boil over high heat, and let the potatoes cook until they’re fork-tender—this should take about 15-20 minutes. Once they’re done, drain the water and let them cool a bit.
3. Smash the Potatoes:
On a clean surface or a baking sheet, take each potato and gently smash it down using the bottom of a glass or the palm of your hand. Aim for about ½-inch thickness—this will make them crispy on the grill!
4. Prepare the Garlic Rosemary Mixture:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and black pepper. This aromatic mixture is what will give your potatoes all the delicious flavor.
5. Brush Potatoes:
Using a brush or a spoon, generously brush both sides of your smashed potatoes with the garlic rosemary mixture. Make sure they’re well coated for maximum flavor!
6. Grill the Potatoes:
Now, it’s time to grill! Place the smashed potatoes on the grill and cook them for about 5-7 minutes on each side. You’re looking for a golden brown color and a nice crispy texture.
7. Garnish and Serve:
Once the potatoes are grilled to perfection, take them off the grill. Sprinkle them with sea salt and any extra fresh rosemary you have for garnish. Serve them warm and enjoy your delicious, flavorful side dish!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes work great, you can also use fingerling or even russet potatoes for a different texture. Just keep in mind that cooking times may vary—russets may require a bit longer to become tender.
What If I Don’t Have Fresh Rosemary?
No problem! You can substitute dried rosemary if fresh isn’t available. Use about 1 teaspoon of dried rosemary in place of the 2 tablespoons of fresh. Just make sure to crush it well to release the flavor, as dried herbs are more concentrated.
Can I Prepare These Potatoes in Advance?
Yes, you can! Boil and smash the potatoes ahead of time, then refrigerate them. When you’re ready to grill, simply brush them with the garlic rosemary mixture and grill them straight from the fridge—just ensure they’re not too cold or you may need to grill them a bit longer.
How to Store Leftover Grilled Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a skillet over medium heat until warmed through, or pop them back on the grill for a couple of minutes to regain their crispiness!
