These grilled garlic rosemary smashed potatoes are crispy on the outside and soft on the inside. Tossed in fresh garlic and fragrant rosemary, they bring a tasty twist to your barbecue!
Get ready to impress your friends at the next cookout! I love that they’re super simple to make—just boil, smash, grill, and enjoy. Plus, the smell while cooking is unbeatable! 🥔🌿
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and hold their shape well when smashed. If you can’t find them, you can substitute with red potatoes or fingerling potatoes, which also taste great.
Garlic: Fresh garlic is a must for this recipe. If you’re in a pinch, garlic powder can work, but the flavor won’t be as intense. I love using fresh because it gives a brighter, more aromatic taste.
Rosemary: Fresh rosemary adds a lovely flavor. If you don’t have fresh, you can use dried rosemary, but use less since it’s more concentrated. I find that garden-fresh herbs really elevate the taste!
Olive Oil: This is the base for our flavor mix. If you’re looking for a lighter option, avocado oil works too. It’s got a higher smoke point, making it great for grilling.
Flaky Sea Salt: This is essential for that final touch on your potatoes. If you don’t have it, kosher salt can be a good alternative, but flaky sea salt gives a delightful crunch and a burst of salty flavor.
How Do You Achieve the Perfect Smash on Your Potatoes?
Smashing potatoes might seem simple, but getting the right texture is key for grilling. Here’s how to do it just right:
- Once your potatoes are cool enough, use the bottom of a glass or a potato masher to press down gently. You want them flattened but still holding together. Aim for about 1-inch thickness.
- Make sure you’re using a non-stick surface or a little oil on the glass to prevent sticking!
- Don’t smash too hard, or they may fall apart, making them hard to grill.
- After smashing, brush them generously with your garlic rosemary oil mixture for an infused flavor.
Taking the time to get your potatoes just right will ensure they grill up perfectly crispy on the outside and fluffy inside!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs small to medium Yukon Gold potatoes
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
- Extra rosemary sprigs for garnish (optional)
- Flaky sea salt, for finishing
How Much Time Will You Need?
This recipe takes about 30-35 minutes in total. You’ll spend about 15-20 minutes cooking the potatoes, and then around 10-15 minutes grilling them, plus a few minutes for prep. It’s a lovely addition to any meal!
Step-by-Step Instructions:
1. Preheat the Grill:
First, get your grill ready! Preheat it to medium-high heat so it will be nice and hot when you’re ready to cook the potatoes.
2. Cook the Potatoes:
Rinse the Yukon Gold potatoes under cold water and place them in a large pot. Fill the pot with enough water to cover the potatoes and add a good sprinkle of salt. Bring the water to a boil and let the potatoes cook for about 15 to 20 minutes, or until they’re fork-tender. You want them soft enough to smash, but not falling apart!
3. Prepare the Garlic and Rosemary Oil:
Once the potatoes are cooked, drain them and let them cool for a few minutes. While they cool, make your garlic and rosemary oil mixture. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, and a pinch of salt and black pepper to taste. This will add amazing flavor!
4. Smash the Potatoes:
After the potatoes have cooled enough to handle, use the bottom of a glass or a potato masher to gently smash each potato. Flatten them a bit, but keep them intact—think of it like a flattened pillow of potato goodness!
5. Coat with Garlic Rosemary Oil:
Take the garlic and rosemary oil mixture and use a brush to coat both sides of each smashed potato generously. Make sure they’re nicely dressed in that yummy goodness!
6. Grill the Potatoes:
Now it’s time to grill! Place the smashed potatoes directly onto the grill. Let them cook for about 5-7 minutes on each side, or until they become golden and crispy. Flip them carefully so they don’t fall apart.
7. Final Touches:
Once the potatoes are beautifully grilled, take them off the grill and place them on a serving platter. Sprinkle with some flaky sea salt and garnish with extra rosemary sprigs if you like. These little touches will make them look as good as they taste!
8. Serve and Enjoy!
Serve the Grilled Garlic Rosemary Smashed Potatoes warm as a delightful side dish or a tasty appetizer. Enjoy their crispy texture and savory flavors—everyone will love them!
Can I Use Another Type of Potato?
Absolutely! While Yukon Golds are recommended for their creamy texture and buttery flavor, you can use Russet or red potatoes as alternatives. Keep in mind that cooking times may vary slightly depending on the type of potato used, so just ensure they are fork-tender before smashing.
How Do I Store Leftover Smashed Potatoes?
To store leftovers, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For reheating, consider placing them back on the grill or in an oven at 375°F (190°C) to regain some crispiness!
Can I Make These Potatoes Ahead of Time?
You can prep the potatoes ahead by boiling and smashing them earlier in the day. Just cover and keep them in the fridge until you’re ready to grill. Brush with the garlic rosemary mixture before grilling to keep them flavorful!
What Can I Substitute for Olive Oil?
If you’re looking for a substitute, avocado oil or melted butter can work great! Both will give the potatoes a nice flavor and help achieve a deliciously crispy exterior when grilled.
