Description
Smoky Grilled Garlic Rosemary Smashed Potatoes are a delicious side dish featuring crispy smashed baby potatoes infused with fresh garlic and rosemary, grilled to perfection with smoky charred marks. This flavorful and easy recipe combines tender insides with crispy edges, enhanced by smoked paprika and olive oil, making it a perfect crowd-pleaser for family meals or BBQ gatherings.
Ingredients
Scale
Main Ingredients
- 1.5 pounds baby waxy potatoes (such as Yukon Gold or red potatoes)
- 3–4 fresh garlic cloves, minced
- 3–4 fresh rosemary sprigs, chopped
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- Sea salt, to taste
- Black pepper, to taste
- 1 tablespoon lemon juice (optional)
Instructions
- Boil the Potatoes: Wash the baby potatoes thoroughly. Place them in a pot of salted water and boil until tender but still firm, about 15 to 20 minutes. Drain and let cool slightly to make them easier to handle for smashing.
- Preheat Your Grill: Heat your grill to medium-high heat, around 375 to 425°F (190-220°C), to prepare for grilling the potatoes and achieving perfect grill marks without burning.
- Smash the Potatoes: On a sturdy surface, gently press each potato with the bottom of a glass or heavy spatula to flatten it about half an inch thick, creating a broad surface for crisp edges while keeping the potato intact.
- Season and Oil: Drizzle olive oil generously over the smashed potatoes. Evenly sprinkle minced garlic, chopped fresh rosemary, smoked paprika, sea salt, and black pepper on each piece to infuse robust flavor.
- Grill to Perfection: Place the potatoes directly on the grill grates. Cook for 5 to 7 minutes per side until golden brown with crisp edges and charred grill marks. Carefully flip using tongs and monitor the garlic to avoid burning.
- Optional Finish: Remove from grill and, if desired, squeeze fresh lemon juice over the potatoes and sprinkle with additional rosemary leaves to enhance brightness and aroma before serving.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes as they hold shape better during boiling and smashing.
- Do not over-smash the potatoes; keep them about half an inch thick to prevent falling apart on the grill.
- Use plenty of olive oil to avoid sticking and help achieve a crispy exterior.
- Preheat the grill properly for instant searing and ideal smoky grill marks.
- Use fresh rosemary for more vibrant herbal flavor compared to dried.
- Be attentive with garlic while grilling—minced garlic can burn quickly, so mix it with oil and watch closely.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: smoky potatoes, garlic rosemary potatoes, grilled smashed potatoes, side dish, BBQ side, crispy potatoes, smoked paprika
