These grilled garlic rosemary smashed potatoes are the perfect side dish! Crispy on the outside, fluffy on the inside, and packed with tasty garlic and fragrant rosemary.
Honestly, who can resist garlic potatoes? I always make a little extra to snack on while they’re still hot—so good! 😋 Just smash, grill, and enjoy the delicious aroma filling your kitchen!
Key Ingredients & Substitutions
Baby Potatoes: These small potatoes hold their shape well and cook evenly. If you can’t find them, use Yukon gold or red potatoes as alternatives. Just adjust cooking times as needed!
Olive Oil: This adds rich flavor and helps the potatoes crisp up. If you need a substitute, avocado oil or melted butter works beautifully and will still give you great results.
Garlic: Fresh garlic delivers a punch; however, if you’re in a pinch, garlic powder can be used—just adjust to taste. Personally, I love the aroma of freshly minced garlic.
Fresh Rosemary: This herb gives a wonderful flavor. If you can’t find fresh rosemary, dried rosemary will work, but use it sparingly as dried herbs are more potent.
Coarse Sea Salt: It’s ideal for finishing the dish, providing a nice texture. If you don’t have it, kosher salt is a good substitute for that crunchy finish!
How Do I Get Crispy, Golden-Brown Smashed Potatoes?
The key to achieving that perfect crispy exterior is all in the grilling technique. Here are some tips for getting it just right:
- Ensure your grill is preheated to medium-high heat before placing the potatoes on it.
- Don’t overcrowd the grill. Give each potato enough space so they can sear properly on each side.
- Brush each potato thoroughly with the garlic rosemary oil mix for added flavor and crispiness.
- Keep an eye on them! Grill for about 4-5 minutes on each side, flipping when they’re golden brown.
With these steps, you’ll get that crunchy texture on the outside while maintaining a fluffy inside. Enjoy your delicious grilled potatoes!
How to Make Grilled Garlic Rosemary Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby potatoes
For the Garlic Rosemary Oil:
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
For Garnishing:
- Additional fresh rosemary for garnish
- Coarse sea salt for finishing
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-30 minutes to cook, including boiling and grilling. In total, you’re looking at around 35-40 minutes to have delicious grilled garlic rosemary smashed potatoes ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat. This ensures it’s hot enough to give the potatoes that perfect crispy crust.
2. Boil the Potatoes:
In a large pot, cover the baby potatoes with water. Add a pinch of salt to the water. Bring it to a boil and cook the potatoes until they are tender—this should take about 15-20 minutes. Once they’re tender, drain them and let them cool slightly.
3. Smash the Potatoes:
When the potatoes are cool enough to handle, take the bottom of a flat plate or a potato masher and gently smash each potato until it’s flattened but still holds its shape. This is what gives them that lovely texture!
4. Prepare the Garlic Rosemary Oil:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, and a dash of salt and pepper. This mixture will add fantastic flavor to your potatoes!
5. Brush the Potatoes:
Using a brush or your hands, evenly coat both sides of each smashed potato with the garlic rosemary oil mixture. Make sure they’re well covered for maximum flavor!
6. Grill the Potatoes:
Place the smashed potatoes on the grill. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy. You’ll love that sizzling sound!
7. Serve and Garnish:
Once done, carefully remove the potatoes from the grill and transfer them to a serving platter. Garnish with extra fresh rosemary and sprinkle with coarse sea salt before serving. Enjoy them warm, and watch them disappear!
Can I Use Other Types of Potatoes?
Absolutely! While baby potatoes are great for this recipe, you can use yukon gold or red potatoes as well. Just cut them into similar sizes for even cooking. Note that cooking times may vary slightly based on the potato type, so keep an eye on them!
What If I Don’t Have Fresh Rosemary?
No worries! You can use dried rosemary instead. Use about one-third of the amount since dried herbs are more concentrated. If possible, crush the dried rosemary slightly to release more flavor. Add it to your oil mixture and proceed as usual!
How to Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore some crispiness.
Can I Make These Potatoes in the Oven Instead?
Yes! Boil and smash the potatoes as directed, then instead of grilling, place them on a baking sheet. Brush with the garlic rosemary oil and roast in a preheated oven at 425°F (220°C) for about 20-25 minutes, flipping halfway through, until crispy and golden.
