Smashed small potatoes sprinkled with rosemary.
Photography, Kitchen Trinity

Smashed Rosemary Potatoes

We’ve elevated classic smashed potatoes by 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.

Smashed small potatoes sprinkled with rosemary.

Smashed Rosemary 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 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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