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Key Ingredients & Substitutions
Baby Potatoes: I love using baby potatoes for this recipe. They’re cute, creamy, and cook evenly. If you can’t find them, try small Yukon Gold or even Red potatoes. They all work well and taste great!
Olive Oil: Olive oil adds a rich flavor and helps with grilling. If you’re looking for a lighter option, avocado oil is another good choice. It has a high smoke point, perfect for grilling!
Garlic: Garlic gives these potatoes a delicious kick! Feel free to use garlic powder if you’re in a rush—about 1 teaspoon will do. I stick to fresh garlic for the best flavor, but it’s nice to have options!
Fresh Rosemary: Fresh rosemary brings a wonderful aroma. If you only have dried rosemary, that’s fine—just use about 1 tablespoon, as dried herbs are stronger in flavor. I love the taste of fresh, though!
Parmesan Cheese: Adding Parmesan gives a nice cheesy touch. If you want to keep it dairy-free, try nutritional yeast for a similar savory flavor.
How Do You Smash Potatoes Without Making a Mess?
Smashing the potatoes might look tricky, but it’s quite simple! Here’s how to do it with ease:
- After boiling, let the potatoes cool slightly so they’re easier to handle.
- Place the potatoes on a parchment-lined baking sheet—this keeps your surface clean.
- Using the bottom of a glass or a potato masher, gently press down until the potatoes flatten but stay intact. It only takes a little pressure!
- Make sure to do this carefully to avoid mess and keep the skin on for added texture and flavor!
This technique ensures they become crispy on the grill while staying soft inside. Enjoy making your smashed potatoes perfectly every time!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby potatoes (or small Yukon Gold potatoes)
For the Garlic Rosemary Mix:
- 4 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
- 1 tsp salt
- 1/2 tsp black pepper
Optional Toppings:
- 1/4 cup grated Parmesan cheese
- Fresh rosemary sprigs for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to cook. You’ll spend some time boiling and smashing the potatoes, then grilling them to crispy perfection. It’s a fantastic side dish that’s packed with flavor!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat, which is about 400°F. This will ensure your potatoes get a nice crispy exterior while grilling.
2. Boil the Potatoes:
In a large pot, add the baby potatoes and cover them with cold water. Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they are fork-tender. Once done, drain the potatoes and let them cool slightly so they are easier to handle.
3. Smash the Potatoes:
After the potatoes have cooled enough to handle, place them on a baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently smash each potato until it becomes flattened but still holds its shape. This makes them perfect for grilling!
4. Prepare the Garlic Rosemary Mix:
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Mix everything well until it’s combined nicely. This mix will add wonderful flavor to the potatoes.
5. Brush the Potatoes:
Generously brush the smashed potatoes with the garlic rosemary mixture on both sides, making sure they are well-coated to soak up all that delicious flavor.
6. Grill the Potatoes:
Now, place the smashed potatoes directly onto the grill grates. Grill them for about 5-7 minutes on each side, or until they turn crispy and have nice grill marks. Keep an eye on them so they don’t burn!
7. Optional Cheese Topping:
If you want to add a cheesy touch, sprinkle grated Parmesan cheese on top of the potatoes in the last few minutes of grilling. This will allow the cheese to melt slightly, adding even more flavor.
8. Serve:
Once they’re perfectly grilled, remove the potatoes from the grill and transfer them to a serving platter. If you’d like, garnish with fresh rosemary sprigs for a lovely presentation. Serve warm and enjoy your delicious grilled garlic rosemary smashed potatoes!
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes or small Yukon Gold potatoes work best for this recipe due to their creamy texture, you can also use red potatoes or fingerling potatoes. Just make sure to cut them into uniform sizes if they’re larger, ensuring even cooking.
What If I Don’t Have Fresh Rosemary?
No problem! You can substitute dried rosemary in a pinch. Use about one-third of the amount—1 tablespoon of dried rosemary will work well in place of 2 tablespoons of fresh. Just remember, dried herbs are more potent, so adjust according to taste!
Can I Prepare These Potatoes in Advance?
Yes, you can! Boil and smash the potatoes ahead of time, then store them in the fridge for up to 24 hours. When you’re ready to grill, brush them with the garlic rosemary mixture and grill as directed. This saves time and makes for a quick prep on the grilling day.
How to Store Leftover Grilled Potatoes
Leftover grilled potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes until warmed through, or reheat them on the grill for a nice crispiness!
