Smashed potatoes are one of the best ways to eat baby and fingerling potatoes. There’s something about the way the potatoes get super-crispy when they’re roasted that makes them delectable.
It’s so easy to make smashed potatoes:
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. Then roast in
And the recipe is so easy.Rosemary is one of the best herbs to use on the grill. It’s also delicious y brushing them with rosemary-infused oil, then putting them on the grill. The smoky flavours and BBQ crispness make these Smashed Rosemary Potatoes sublime. We recommend doubling the recipe.
Grilled Smashed Potatoes With Rosemary
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.
