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Recipe
Grilled Smashed Potatoes

Grilled Smashed Potatoes

Here’s an out-of-the-ordinary way to use Red Bliss potatoes. If you’re not a rosemary fan, simply use an herb that you do love, such as cilantro or basil.

  • Prep Time: 15 minutes plus 15 minutes for infusing oil
  • Total Time: 45 minutes
  • Yield: 4 to 6 servings

Ingredients

  • 1/2 cup olive oil
  • 2 tablespoons minced garlic
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 pounds baby Red Bliss potatoes (no larger than 2 inches each), scrubbed well
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground coarse black pepper

Directions

  • Stir the olive oil, garlic, and rosemary together in a small bowl and let it sit at room temperature for at least 15 minutes for the flavors to infuse.

  • Preheat a grill to medium-high.

  • Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with the tip of a knife, about 12 minutes. Drain the potatoes, discarding the water.

  • Using a towel wrapped around the palm of your hand, gently smash each potato until the skin breaks, while trying to keep the potato whole (leaving it about 1 inch thick). Transfer the potatoes to a baking sheet. Generously brush both sides of the potatoes with the olive oil mixture, and season both sides with the salt and pepper.

  • Place the potatoes on the grill and cook until grill marks appear and the potatoes are nicely caramelized, 3 to 4 minutes per side.