These Grilled Garlic Rosemary Smashed Potatoes are tasty and fun! Just boil, smash, and grill them with garlic and fresh rosemary for that tasty crunch.
Trust me, the smell alone will make your mouth water. They’re perfect for summer BBQs or a cozy dinner. I love making extra so I can snack on them later! 🥔✨
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and buttery, perfect for smashing. If you can’t find them, substituting with red potatoes or baby potatoes works well too. They have similar textures and flavors.
Olive Oil: It adds great flavor and helps with crisping. For a different taste, try avocado oil. You could also use melted butter if you prefer a richer finish.
Garlic: Fresh garlic gives an amazing aroma and taste. If fresh isn’t available, use 1/8 teaspoon of garlic powder per clove as a substitute, although fresh is always my first choice for flavor.
Fresh Rosemary: I love using fresh rosemary for its fragrant touch. However, if you have dried rosemary, use a teaspoon instead. It’s not as strong, so adjust according to your taste.
Parmesan Cheese: This is optional but takes the flavor to the next level. If you’re avoiding dairy, nutritional yeast can provide a cheesy flavor without the cheese.
How Can I Smash the Potatoes Without Making a Mess?
Smashing potatoes can be tricky, but I’ve got a few tips to make it easier and cleaner! Use a baking sheet lined with parchment paper to prevent sticking.
- Let the boiled potatoes cool slightly so they’re easier to handle—hot potatoes can slip away easily!
- Place the potato on the sheet, then gently press straight down with the bottom of a glass or a potato masher. Aim for a height of about 1/2 inch thick.
- Be firm but gentle. You want to break the potato without mushing it completely, which can lead to a sticky mess.
With these tips, you’ll be ready to tackle this fun part of the recipe with ease!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small Yukon Gold potatoes
For the Garlic Rosemary Mixture:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
For Topping (Optional):
- Grated Parmesan cheese
How Much Time Will You Need?
This recipe takes about 30-40 minutes total. You’ll spend about 15-20 minutes boiling the potatoes and then another 10-15 minutes grilling them. It’s a fun and tasty side dish that’s perfect for any meal!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by filling a large pot with water and adding the Yukon Gold potatoes. Bring the water to a boil, then cook the potatoes for about 15-20 minutes, or until they are fork-tender. Once they’re done, drain the water and let the potatoes cool for a few minutes.
2. Preheat the Grill:
While the potatoes are cooking, go ahead and preheat your grill to medium-high heat. This way, it will be ready for those delicious smashed potatoes!
3. Smash the Potatoes:
Once the potatoes are cool 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 they’re about 1/2 inch thick. This will help them get crispy on the grill!
4. Prepare the Garlic Rosemary Mixture:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, black pepper, and garlic powder if you’re using it. This mixture will give your potatoes a wonderful flavor!
5. Coat the Potatoes:
Using a brush or a spoon, generously coat both sides of the smashed potatoes with the garlic rosemary oil mixture. Make sure every bite will be tasty!
6. Grill the Potatoes:
Now it’s time to grill! Place the smashed potatoes on the grill and cook for about 5-7 minutes on each side, or until they’re crispy and nicely browned. Keep an eye on them to avoid burning!
7. Serve:
Once your potatoes are beautifully grilled, remove them from the grill. Garnish with extra fresh rosemary and grated Parmesan cheese if you like. Serve them warm as a delicious side dish, and enjoy!
Can I Use Different Types of Potatoes?
Yes! While Yukon Gold potatoes provide a creamy texture, you can also use Russet or red potatoes. Just keep in mind that cooking times may vary slightly; make sure they’re fork-tender before smashing!
Can I Make These Potatoes in the Oven Instead of the Grill?
Absolutely! After smashing the potatoes and coating them with the garlic rosemary mixture, bake them in a preheated oven at 425°F (220°C) for about 25-30 minutes, flipping halfway through, until they are golden and crispy.
How to Store Leftover Smashed Potatoes
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm them in a 400°F (200°C) oven for about 10-15 minutes for best results.
Can I Add Other Seasonings or Toppings?
Definitely! Feel free to experiment by adding spices like smoked paprika or chili powder to the garlic rosemary mixture. You can also top the potatoes with crumbled feta or bacon bits for extra flavor!
