Not only are smashed potatoes one of the best ways to eat baby and fingerling potatoes, they’re also incredibly easy to make. For this recipe, the pre-cooked smashed potatoes are tossed in rosemary-infused olive oil then tossed on the grill for around eight minutes. This method makes extra-crispy smashed potatoes. For the ultimate in decadence, brush finished potatoes with Garlic Herb Butter, and serve alongside grilled steak or chicken.
Grilled Smashed Potatoes With Rosemary
One of the easiest, and most delicious, ways to eat fingerling or mini 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.
