These Grilled Garlic Rosemary Smashed Potatoes are a tasty side dish that’s full of flavor! They’re crispy on the outside, soft on the inside, with a hint of garlic and a touch of rosemary.
You can whip these up on the grill, making them perfect for a summer cookout. I could munch on these over and over—just add a bit of cheese and you’re in potato heaven! 🥔✨
Key Ingredients & Substitutions
Potatoes: Small baby potatoes, like Yukon Golds or reds, work best for this dish due to their creamy texture. If you’re in a pinch, you can use larger potatoes, just cut them into smaller chunks before boiling.
Olive Oil: Extra virgin olive oil is ideal for its rich flavor. If you’re out, you can substitute with avocado oil or even melted butter for a different taste. Both will give your potatoes a lovely crispness.
Garlic: Fresh garlic is a must; however, you can use garlic powder if fresh isn’t available. Just remember, 1/8 teaspoon of garlic powder equals one clove, so adjust accordingly. I love the punch that fresh garlic brings!
Fresh Rosemary: Rosemary adds aromatic flavor. If you can’t find fresh, dried rosemary can work, but use about one-third of the amount since dried herbs are stronger. Thyme could also be a good substitute for a similar herbal note.
Lemon Juice: This optional ingredient brightens the dish at the end. If you don’t have lemons, consider a splash of vinegar for acidity or omit it altogether; the potatoes will still be tasty!
How Do You Get the Potatoes Crispy on the Grill?
Getting the right texture on your potatoes is key. Follow these tips for that perfect crispy bite! First, make sure the grill is preheated properly; a hot grill cooks the potatoes quickly, helping them crisp up nicely.
- After smashing, let the potatoes cool slightly; this helps them hold their shape when grilling.
- Ensure the garlic rosemary mixture is slathered on well, which not only flavors but also aids in crisping.
- Don’t overcrowd the grill; give them space so that each potato can brown evenly.
- Flip only once! This allows for that beautiful golden crust to form on each side.
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small baby potatoes (Yukon Gold or red potatoes)
For the Marinade:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus more for garnish)
- 1 teaspoon dried thyme
- Salt, to taste
- Pepper, to taste
- Fresh lemon juice (optional, for serving)
How Much Time Will You Need?
This recipe will take about 30 minutes. You’ll spend around 15-20 minutes boiling the potatoes, along with another 10-15 minutes for grilling and preparing. It’s quick, delicious, and a perfect side dish for any meal!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with water. Don’t forget to add a good amount of salt to the water. Bring the pot to a boil over high heat and let the potatoes cook until they are tender, which should take about 15-20 minutes. You can check them by poking a potato with a fork — it should slide in easily when they’re done!
2. Preheat the Grill:
While the potatoes are boiling, take a moment to preheat your grill to medium-high heat. This will ensure that your potatoes get that wonderful grilled flavor.
3. Drain and Cool:
Once your potatoes are cooked through, carefully drain them in a colander. Let them sit for a few minutes to cool down, making sure they are safe to handle.
4. Smash the Potatoes:
Now it’s time to smash! On a clean surface, use a potato masher or the bottom of a glass to gently smash each potato until it’s about 1/2 inch thick. Don’t worry about making them perfect; a little unevenness adds to the charm!
5. Prepare the Garlic Rosemary Mixture:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, dried thyme, salt, and pepper. This will be your marinade, giving that lovely garlic and herb flavor to your potatoes!
6. Marinate the Potatoes:
Using a brush or a spoon, coat each smashed potato with your aromatic garlic rosemary mixture. Make sure every potato gets a nice layer of flavor.
7. Grill the Potatoes:
Place the marinated potatoes on your preheated grill. Grill them for about 6-8 minutes on each side. You’re looking for a crispy and golden brown exterior, so keep an eye on them!
8. Serve:
Once grilled to perfection, take the potatoes off the grill and transfer them to a serving platter. Garnish with a sprinkle of fresh rosemary and drizzle with fresh lemon juice if desired. Serve them hot, and enjoy your tasty creation!
Enjoy your delightful Grilled Garlic Rosemary Smashed Potatoes!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold or red potatoes work best for this recipe due to their creamy texture, you can substitute them with fingerling potatoes or any waxy variety. Just keep an eye on the cooking time, as different potatoes may cook faster or slower.
Can I Make This Recipe Ahead of Time?
Yes, you can! Prepare the smashed potatoes and marinate them up to a day in advance. Store them in the refrigerator, covered with plastic wrap. When you’re ready to grill, just let them come to room temperature for about 30 minutes before grilling, ensuring they cook evenly.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can pop them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or reheat them on a grill or skillet for added crispiness.
What Can I Pair with These Potatoes?
These grilled smashed potatoes are versatile! They pair wonderfully with grilled meats, such as chicken, steak, or fish. You can also serve them as part of a vegetable platter with dips or alongside a fresh salad for a lighter meal.
