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Smoky Grilled Garlic Rosemary Smashed Potatoes

Smoky Grilled Garlic Rosemary Smashed Potatoes
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Smoky Grilled Garlic Rosemary Smashed Potatoes are a crispy, tender, and flavorful side dish featuring baby potatoes boiled to perfection, smashed, and grilled with a fragrant garlic-rosemary oil and smoked paprika glaze. This recipe delivers irresistible smoky char, herbaceous aroma, and golden crispiness with simple, fresh ingredients, perfect for family dinners or entertaining.

Ingredients

Scale

Potatoes and Herbs

  • 1.5 lbs baby potatoes (small new potatoes)
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh parsley, chopped (optional)

Seasonings and Oils

  • 3 garlic cloves, minced or crushed
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste

Optional Add-ins and Variations

  • Red pepper flakes or cayenne pepper (for spicy kick, optional)
  • Grated Parmesan or crumbled feta (for cheesy twist, optional)
  • 1 teaspoon plant-based butter (for vegan buttery flavor, optional)
  • Alternative herbs: thyme, oregano, or fresh dill (optional)
  • Lemon juice or lemon zest for finishing (optional)

Instructions

  1. Boil the potatoes: Start by boiling baby potatoes in salted water until fork-tender, about 15 to 20 minutes. This ensures the inside is soft and ready to be smashed without falling apart.
  2. Prepare your grill and seasonings: While the potatoes boil, preheat your grill to medium-high heat. Mix olive oil, minced garlic, chopped rosemary, smoked paprika, salt, and pepper in a small bowl to create your flavorful glaze.
  3. Smash the potatoes: Drain the potatoes and place them on a cutting board or baking sheet. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it flattens but stays intact, maintaining texture.
  4. Brush and grill: Brush the smashed potatoes generously with the garlic-rosemary oil mixture. Place them carefully on the hot grill and cook for 5-7 minutes per side, until golden brown and delightfully crispy, watching carefully to avoid burning the glaze.
  5. Garnish and serve: Remove from grill, sprinkle with fresh parsley if desired, and transfer to a serving platter. Serve hot for the best crispy, smoky experience. Optionally drizzle with extra virgin olive oil or squeeze lemon juice for brightness.

Notes

  • Choose uniform, similarly sized baby potatoes for even boiling and grilling.
  • Don’t over-smash: press just enough to flatten without breaking the potatoes to maintain texture.
  • Use a hot grill to achieve crispy exterior and grill marks.
  • Brush oil generously to keep potatoes moist and flavorful.
  • Keep an eye on grill cooking time to avoid burning the garlic and rosemary glaze.
  • Store leftovers in an airtight container in the refrigerator up to 3 days, with parchment paper between layers.
  • Freeze boiled potatoes (before grilling) on a baking sheet until solid, then transfer to freezer bag for up to 2 months.
  • Reheat on grill or under broiler to crisp up; avoid microwaving as it makes potatoes soggy.

Nutrition

Keywords: smoky grilled smashed potatoes, garlic rosemary potatoes, grilled smashed potatoes, crispy smashed potatoes, smoky side dish, herb potatoes, party appetizer

Find it online: https://recipesemilly.com/smoky-grilled-garlic-rosemary-smashed-potatoes/