Smashed & Grilled Rosemary Potatoes

Smashed & Grilled Rosemary Potatoes

with Herbs and Garlic
By: Morgan Ione
What to know
Suggested Briq
Grill temperature
600°
Skill level
Easy
Prep time
5 mins
Total time
25 mins
Feeds
6-8
Ingredients
3 lbs
small potatoes
Kosher salt
2 tbsp
chopped fresh rosemary
1 tbsp
chopped fresh thyme
2
cloves garlic, minced
3 tbsp
olive oil
Flaky sea salt to finish
Step 1
Add the potatoes to a large pot of salted water and bring to a boil. When the potatoes are easily pierced with a knife but not soft, about 12 minutes, drain the water and let the potatoes cool to the touch.
Step 2
While the potatoes are cooling, preheat the grill to 600°F. In a bowl, combine the rosemary, thyme, garlic and olive oil.
Step 3
When the potatoes are cool enough to handle, gently smash each one flat with a spatula or mallet. Be careful not to over-smash or they won't stay together on the grill. Place each potato on the grill and cook each side for about 5 minutes or until a nice golden color is reached and the skins begin to crisp up.
Step 4
Remove from the grill, gently toss the potatoes in the herb and olive oil mixture, and finish with a pinch of flaky sea salt.
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