If you ask me, smashed potatoes are one of the best ways to serve spuds.
These grilled beauties take the classic smashed potato and give it a smoky twist with garlic and rosemary. Tender red potatoes get boiled until soft, then smashed flat and brushed with a garlicky herb oil before hitting the grill.
The high heat creates crispy, golden edges while keeping the insides fluffy. Fresh rosemary and garlic infuse every bite, and a sprinkle of Parmesan cheese at the end adds a salty, savory finish.
They’re a side dish that works for everything from weeknight dinners to backyard barbecues, and they always disappear fast.
Why You’ll Love These Grilled Garlic Rosemary Smashed Potatoes
- Crispy on the outside, fluffy on the inside – Boiling and then smashing the potatoes before grilling gives you the best of both worlds – crispy, golden edges with a tender, creamy center.
- Simple ingredients – You probably have most of these staples in your kitchen already – just potatoes, olive oil, garlic, rosemary, and parmesan.
- Perfect for grilling season – These make a great side dish for any backyard barbecue and cook right alongside your main course on the grill.
- Fresh, aromatic flavors – The combination of fresh rosemary, garlic, and parmesan creates a restaurant-quality side dish that tastes way more impressive than the effort required.
What Kind of Potatoes Should I Use?
Small red potatoes are perfect for this recipe because they hold their shape well when boiled and smashed, plus they have a naturally creamy texture. You want to look for potatoes that are roughly the same size – about 1.5 to 2 inches in diameter – so they cook evenly. If you can’t find small red potatoes, baby Yukon golds work great too and give you a slightly buttery flavor. You can even use fingerling potatoes if that’s what you have on hand, though you might need to adjust your cooking time slightly depending on their size.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Red potatoes: You can use Yukon gold or baby white potatoes instead. They hold their shape well when smashed and have a nice creamy texture. Russets aren’t ideal here since they tend to fall apart too easily.
- Fresh rosemary: If you don’t have fresh rosemary, use 1 teaspoon of dried rosemary instead. Just rub it between your fingers before adding to release more flavor.
- Parmesan cheese: Feel free to swap with Pecorino Romano for a sharper taste, or try Asiago for something milder. You could also skip the cheese altogether if you prefer.
- Olive oil: Regular olive oil works fine for boiling, but stick with extra virgin for the grill mixture since that’s where you’ll really taste it. In a pinch, you could use avocado oil which also handles high heat well.
- Fresh garlic: You can use 1/2 teaspoon of garlic powder if fresh garlic isn’t available, though fresh definitely gives you better flavor here.
Watch Out for These Mistakes While Grilling
The biggest mistake people make with smashed potatoes is trying to flatten them before they’re fully cooked and cooled – if the potatoes aren’t tender enough, they’ll crumble instead of smashing into those crispy, flat discs you’re after.
Another common error is skipping the chilling step after baking, which actually helps the potatoes hold together better when you smash and grill them, so plan ahead and give them at least 30 minutes in the fridge.
When it comes to grilling, don’t crank the heat too high or skip oiling your grill grates – these potatoes can stick easily, and you want a nice golden crust without burning the garlic and rosemary.
Finally, brush on that garlic-rosemary oil generously and save some for a second coating halfway through grilling, since the flavors really make this dish shine and you don’t want to be stingy with the good stuff.
What to Serve With Grilled Garlic Rosemary Smashed Potatoes?
These potatoes are perfect alongside just about any grilled protein since you’ve already got the grill fired up. I love serving them with grilled chicken thighs, steak, or even salmon – the garlicky, herby flavors complement pretty much everything. A simple side salad or some grilled vegetables like zucchini, bell peppers, or asparagus round out the meal nicely. If you’re feeding a crowd, these potatoes also pair great with burgers or grilled sausages for a casual backyard dinner.
Storage Instructions
Store: These smashed potatoes are best enjoyed fresh off the grill, but leftovers will keep in an airtight container in the fridge for up to 3 days. The crispy edges will soften a bit as they sit, but they’re still delicious!
Freeze: I don’t usually recommend freezing these since potatoes can get a bit grainy in texture after freezing. If you do want to freeze them, they’ll keep for about a month, but just know the texture won’t be quite the same when you reheat them.
Reheat: To bring back some of that crispy goodness, reheat them in a 400°F oven for about 10 minutes, or pop them back on the grill for a few minutes. You can also use an air fryer at 375°F for 5-7 minutes to get them nice and crispy again.
| Preparation Time | 10-15 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 60-75 minutes |
| Level of Difficulty | Medium |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 26-32 g
- Fat: 70-80 g
- Carbohydrates: 180-200 g
Ingredients
For the potatoes:
- 3 lb small red potatoes (uniform in size)
- 3 tbsp olive oil
- 1 1/2 tsp kosher salt
For the seasoned oil and garnish:
- 4 tbsp olive oil
- 1 1/2 tbsp fresh rosemary, finely minced
- 3 garlic cloves, minced
- 1/2 tsp garlic salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp smoked paprika
- 1/3 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped (for garnish)
Step 1: Prepare and Roast the Potatoes
- 3 lb small red potatoes
- 3 tbsp olive oil
- 1 1/2 tsp kosher salt
Preheat your oven to 375°F and line a baking sheet with foil or parchment paper.
Toss the small red potatoes with 3 tablespoons of olive oil and 1½ teaspoons of kosher salt, ensuring they’re evenly coated.
Spread them in a single layer on the prepared baking sheet and roast for 40-50 minutes until they’re tender when pierced with a fork.
Once roasted, remove from the oven and let them cool completely—this makes them easier to handle when flattening.
I like to chill them for at least 30 minutes before grilling, as cold potatoes hold their shape better when pressed.
Step 2: Make the Garlic Rosemary Oil
- 4 tbsp olive oil
- 1 1/2 tbsp fresh rosemary, finely minced
- 3 garlic cloves, minced
- 1/2 tsp garlic salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp smoked paprika
While the potatoes are roasting, prepare your flavor base by whisking together 4 tablespoons of olive oil with the minced fresh rosemary, minced garlic cloves, ½ teaspoon of garlic salt, ½ teaspoon of freshly cracked black pepper, and ½ teaspoon of smoked paprika.
Let this mixture sit for a few minutes so the flavors can meld and infuse the oil.
This aromatic oil is what gives the grilled potatoes their signature flavor, so don’t skip this step.
Step 3: Flatten and Oil the Potatoes
- roasted potatoes from Step 1
- garlic rosemary oil mixture from Step 2
Once the roasted potatoes from Step 1 are cooled and chilled, carefully flatten each one to about ¾ inch thickness using the bottom of a measuring cup or a potato masher.
Work gently to avoid breaking them apart.
Arrange the flattened potatoes on a clean surface or plate, then generously brush both sides with the garlic rosemary oil mixture from Step 2, making sure each potato gets an even coating of the aromatic oil and seasonings.
Step 4: Grill and Finish
- oiled potatoes from Step 3
- 1/3 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
Heat your grill to medium-high heat.
Once hot, carefully place the oiled and flattened potatoes directly on the grill grates.
Grill for 3-4 minutes on the first side until you get nice golden grill marks, then flip carefully and grill the other side for another 3-4 minutes.
The potatoes should develop a crispy, charred exterior while staying creamy inside.
Transfer the grilled potatoes to a serving plate, immediately sprinkle with the grated Parmesan cheese while they’re still hot so it melts slightly, and finish with a garnish of fresh chopped parsley.
Smoky Grilled Garlic Rosemary Smashed Potatoes
Ingredients
For the potatoes
- 3 lb small red potatoes (uniform in size)
- 3 tbsp olive oil
- 1 1/2 tsp kosher salt
For the seasoned oil and garnish
- 4 tbsp olive oil
- 1 1/2 tbsp fresh rosemary, finely minced
- 3 garlic cloves, minced
- 1/2 tsp garlic salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp smoked paprika
- 1/3 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F and line a baking sheet with foil or parchment paper. Toss the small red potatoes with 3 tablespoons of olive oil and 1½ teaspoons of kosher salt, ensuring they're evenly coated. Spread them in a single layer on the prepared baking sheet and roast for 40-50 minutes until they're tender when pierced with a fork. Once roasted, remove from the oven and let them cool completely—this makes them easier to handle when flattening. I like to chill them for at least 30 minutes before grilling, as cold potatoes hold their shape better when pressed.
- While the potatoes are roasting, prepare your flavor base by whisking together 4 tablespoons of olive oil with the minced fresh rosemary, minced garlic cloves, ½ teaspoon of garlic salt, ½ teaspoon of freshly cracked black pepper, and ½ teaspoon of smoked paprika. Let this mixture sit for a few minutes so the flavors can meld and infuse the oil. This aromatic oil is what gives the grilled potatoes their signature flavor, so don't skip this step.
- Once the roasted potatoes from Step 1 are cooled and chilled, carefully flatten each one to about ¾ inch thickness using the bottom of a measuring cup or a potato masher. Work gently to avoid breaking them apart. Arrange the flattened potatoes on a clean surface or plate, then generously brush both sides with the garlic rosemary oil mixture from Step 2, making sure each potato gets an even coating of the aromatic oil and seasonings.
- Heat your grill to medium-high heat. Once hot, carefully place the oiled and flattened potatoes directly on the grill grates. Grill for 3-4 minutes on the first side until you get nice golden grill marks, then flip carefully and grill the other side for another 3-4 minutes. The potatoes should develop a crispy, charred exterior while staying creamy inside. Transfer the grilled potatoes to a serving plate, immediately sprinkle with the grated Parmesan cheese while they're still hot so it melts slightly, and finish with a garnish of fresh chopped parsley.
