Grill-Smashed Crispy Herb + Garlic Potatoes
/Potatoes are one of my very favorite foods to grill. The oven just can’t match what the grill can do when you’re talking about potatoes. The grill adds this extra layer of magical crispy goodness that when paired with garlic, herbs, and salt makes you want to eat nothing but potatoes for the rest of your life.
I hope it’s not just me.
Also. Word to the wise. There is a proper way to smash potatoes if you don’t want them to completely fall apart. Do not, do not, use a fork to smash your potatoes. I learned this the hard way and now have a freezer bag full of fork-smashed potatoes in my freezer.
There are probably a few methods that would work here but I use a towel and the heel of my hand.
Potato smashing success.
Also, use creamy potatoes. The starchier the potato the more it will break apart when smashed. I learned this, too.
You may have a few straggler pieces after flipping the potatoes, but trust me you won’t mind. They’ll be your favorite crispy bites.
While you may be like, “I have to BOIL the potatoes AND grill them?? UGH!” trust me, it’s not that bad. Whenever I cook potatoes solely on the grill they seem to take for-ever to cook, some crisp more than others, and/or they don’t fully cook on the inside. This method will ensure perfectly cooked AND crisped potatoes.
I mean, just look at them.
recipe adapted from: Shutterbean
Grill-Smashed Crispy Herb + Garlic Potatoes
gluten-free, vegan // serves 2-4
- 1lb baby red potatoes, scrubbed
- 2-3 tablespoons extra virgin olive oil
- 1/4 cup chopped fresh herbs, [I used a mix of rosemary, thyme, and oregano]
- 2-3 teaspoons minced garlic
- salt + pepper
Place potatoes in a large pot and cover by about 1-inch with cold water. Cover and bring to a boil over high heat then reduce heat to simmer until fork tender. [Avoid over/under cooking.] Cook time will vary depending on the size of your potatoes.
Remove potatoes from the water and place on a kitchen towel to cool for a few minutes. Spread the potatoes out, leaving 2-inches between each. Place another towel over the potatoes and with the heel of your hand gently flatten each potato to about 1/2-inch thick. [Refer to photos above.]
Preheat your grill to 400* F. Place olive oil in a small bowl and carefully pick up each potato [one at a time] and coat with oil using your fingers. Place each potato on a slotted grill pan. Sprinkle garlic, about 3/4 of the herbs, and a liberal amount of salt and pepper over the potatoes.
Place on the grill [avoiding hotspots] for about 8-10 minutes, until golden brown. Gently flip over [some of the potatoes may break apart a bit], drizzle a little more oil on top, and sprinkle with the rest of the herbs. Grill for another 6-10 minutes, or until golden and crispy.
Serve hot and finish with more salt, pepper, fresh herbs, parmesan cheese, etc. if desired.
notes: If you don’t have a grill pan you can use a large cast iron skillet or a baking sheet that will fit on your grill. If you don’t have a grill you can make these in your oven on a baking sheet at 425*F. They may take a bit longer to crisp up. Do not smash potatoes with a fork or they will fully fall apart. The creamier the potato the better it will hold together when smashed.
Time to get your smash on.
Ashley
