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Grilled Smashed Potatoes With Rosemary

One of the easiest, and most delicious, ways to eat fingerling or mini potatoes.
Course Side Dish
Servings 4

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.