Smashed potatoes are already hard to resist, but finishing them on the grill makes them even better. In this easy summer side dish, tender baby potatoes are pressed until they split, brushed with rosemary-infused olive oil and grilled until crisp and golden at the edges.
Serve alongside grilled steak or chicken.
Grilled Rosemary Smashed Potatoes
Ingredients
- 800 g medium waxy potatoes washed
- 1 tbsp rosemary
- 5 tbsp olive oil
- Salt and freshly ground pepper
Instructions
- In a small bowl, stir together oil and finely chopped rosemary.
- In large pot, cover potatoes with salted cold water; bring to a boil and cook until tender, about 20 to 25 minutes. Drain. Place potatoes (red-skinned or yellow-skinned) on cutting board; using bottom of a pot, press down to smash potatoes until they pop open. Let cool.
- Heat barbecue to medium-high heat.
- Brush potatoes with rosemary oil. Place on grill and cook, flipping a few times, until crisp, about 8 minutes. Sprinkle with salt and pepper.
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