These grilled garlic rosemary smashed potatoes are the ultimate side dish! They are crispy on the outside and fluffy on the inside, bursting with flavor from garlic and fresh rosemary.
Trust me, the smell alone will make your mouth water. I love making these for cookouts—everyone ends up asking for the recipe! Plus, they’re a great way to enjoy potatoes in a fun and tasty way.
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and have a buttery flavor, making them perfect for smashing. If you can’t find Yukon Golds, try using baby red potatoes or fingerling potatoes as alternatives—they’ll work quite well too!
Olive Oil: This is key for grilling and adds great flavor. You could also use avocado oil for a high smoke point. If you’re looking for a different taste, infused oils like garlic or herb oil can add an extra touch.
Garlic: Freshly minced garlic is a must here. But if you’re in a pinch, garlic powder can substitute. Just use about 1/8 teaspoon for each clove. I love using fresh for the best flavor!
Rosemary: Fresh rosemary adds a nice aroma and taste. If you need a substitute, thyme or sage can work too. Both herbs have robust flavors that will complement the potatoes nicely.
How Do You Get the Perfectly Flavored Smashed Potatoes?
The key to flavorful, crispy smashed potatoes is all in the marinating and grilling. First, after boiling, let them cool slightly before smashing—this helps maintain their shape. A potato masher or a flat-bottomed glass works well to gently flatten them.
- Make sure to brush both sides of the potatoes with that garlic-rosemary oil mixture before grilling; it ensures that they soak in all the flavors.
- Grill them over medium-high heat to achieve that nice crispy texture, and don’t rush—6-8 minutes per side is just right.
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds small to medium Yukon gold potatoes
For the Marinade:
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt, to taste
- Freshly cracked black pepper, to taste
How Much Time Will You Need?
This recipe takes about 25-30 minutes in total. You’ll spend around 15-20 minutes boiling the potatoes and then another 10-15 minutes grilling them to perfection. It’s a simple and quick way to make a tasty side dish!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the potatoes in a large pot filled with salted water. Bring the pot to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender. Once done, carefully drain the potatoes and let them sit for a few minutes to cool.
2. Preheat the Grill:
While the potatoes are resting, preheat your grill to medium-high heat. This will ensure that your potatoes get nice and crispy once they hit the grill.
3. Smash the Potatoes:
Now it’s time for some fun! Place each potato on a large cutting board and use a potato masher or the bottom of a glass to gently smash each one. You want them flattened but still holding together. This helps them get crispy on the grill.
4. Make the Marinade:
In a small bowl, mix together 3 tablespoons of olive oil, the minced garlic, chopped rosemary, salt, and pepper. This flavorful mixture will add a delicious taste to your potatoes!
5. Brush the Potatoes:
Generously brush each smashed potato with the garlic rosemary oil mixture on both sides. Make sure they are well-coated to absorb all the flavors.
6. Grill the Potatoes:
Place the smashed potatoes on the grill and cook for about 6-8 minutes on each side. You want them to be crispy and turn a lovely golden brown. Keep an eye on them to ensure they don’t burn!
7. Finishing Touches:
Once the potatoes are grilled to perfection, take them off the grill and drizzle with the remaining olive oil. Add additional salt, rosemary, and cracked pepper if you like for that extra flavor.
8. Serve and Enjoy:
Serve your warm grilled garlic rosemary smashed potatoes immediately. Enjoy the crispy, garlicky goodness that will surely delight your taste buds!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon gold potatoes are great for their creamy texture, you can use other varieties like red potatoes or small russets. Just keep in mind that cooking times may vary slightly depending on the size and type of potato.
How Do I Store Leftover Smashed Potatoes?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, you can use the oven at 350°F (175°C) for about 10-15 minutes or microwave them, adding a dash of olive oil to revive their flavor.
Can I Make This Recipe Without a Grill?
Yes, you can! If you don’t have a grill, you can roast the smashed potatoes in the oven. Preheat your oven to 425°F (220°C) and bake them on a parchment-lined baking sheet for about 20-25 minutes, flipping halfway through until golden and crispy.
What’s a Good Substitute for Fresh Rosemary?
If you don’t have fresh rosemary, dried rosemary can work as a substitute! Use about one-third of the amount called for since dried herbs are more concentrated. Mix it into the oil marinade, and it will still add that lovely garlic-herb flavor!
