Get ready to transform ordinary potatoes into a mouthwatering masterpiece that will have your guests begging for seconds! These Grilled Garlic Rosemary Smashed Potatoes are not just a side dish – they're a culinary adventure that combines the rustic charm of perfectly crispy potatoes with the bold, aromatic flavors of fresh garlic and rosemary. Whether you're a grill master or a weekend cooking enthusiast, this recipe promises to elevate your cooking game and turn heads at your next gathering.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Wash the baby potatoes thoroughly under cold running water, removing any dirt or debris. Pat them dry with clean kitchen towels.
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce heat to medium and simmer for 15-20 minutes until potatoes are fork-tender but not falling apart.
- Drain the potatoes and let them cool for 5-10 minutes until they can be handled safely. Transfer to a large baking sheet.
- Using a potato masher or the bottom of a heavy glass, gently press down on each potato to flatten them to about 1/2 inch thickness. Be careful not to completely break them apart.
- In a small bowl, mix minced garlic, chopped rosemary, olive oil, salt, and pepper to create a fragrant herb mixture.
- Brush each smashed potato generously with the herb oil mixture, ensuring they are well-coated on all sides.
- Preheat your grill to medium-high heat (around 400°F). Clean and oil the grill grates to prevent sticking.
- Carefully transfer the smashed potatoes to the grill. Cook for 4-5 minutes on each side, or until they develop a crispy, golden-brown exterior with nice grill marks.
- Remove from grill and transfer to a serving platter. Sprinkle with additional fresh rosemary and a pinch of sea salt if desired.
- Serve hot as a delicious side dish, garnished with extra herbs and accompanied by your favorite dipping sauce.
Tips
- Choose the Right Potatoes: Baby potatoes work best for this recipe, as they provide the perfect bite-sized canvas for smashing and grilling.
- Boiling Technique: Don't overcook the potatoes during the initial boiling. They should be tender but still hold their shape – this ensures a creamy interior and crispy exterior.
- Smashing Secrets: Use a potato masher or the bottom of a flat glass to gently flatten the potatoes. Aim for a uniform thickness of about 1/2 inch, which helps create an even, crispy surface.
- Herb Oil Maximization: Let the garlic and rosemary sit in the olive oil for a few minutes before brushing to intensify the flavors.
- Grill Preparation: Ensure your grill is clean and well-oiled to prevent sticking. Medium-high heat is crucial for achieving those perfect golden-brown grill marks.
- Serving Suggestion: These potatoes are best served immediately while hot and crispy. Pair with a cool dipping sauce or as a side to grilled meats for a complete meal.
Nutrition Facts
Calories: 289kcal
Carbohydrates: 39g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
