Grilled smashed potatoes
SmartPoints® value per serving
Boiled new potatoes are certainly appealing, but when you take them a couple steps further by seasoning them, smashing them, and grilling them, they become downright irresistible. Their skins crisp up, they gain smoky char flavour from the grill (or stovetop grill pan), and their insides offer a creamy and tender contrast. A little garlic powder and fresh rosemary boosts the savoury notes, and an optional sprinkling of flaky sea salt at the end lends satisfying salty crunch.
Uncooked red potato(es)
1 pound(s), small
½ tsp(s), finely chopped
1 tsp(s), coarsely chopped
¼ tsp(s), flaky (optional
- Place potatoes in a medium saucepan and cover with cool water. Bring to a boil over high heat. Reduce heat, and simmer until potatoes are just tender when pierced with a knife, 12 to 15 minutes. Drain and cool for 10 minutes.
- In a medium bowl, combine potatoes, oil, garlic powder, finely chopped rosemary, and kosher salt, tossing well to coat. Using the bottom of a glass, lightly press potatoes to smash them, taking care to not press so hard that they fall apart.
- Coat a grill rack or stovetop grill pan with nonstick spray. Preheat grill or grill pan to medium-high heat. Add potatoes to grill or grill pan; grill until well marked and skins are crisp, 4 to 5 minutes per side. Arrange potatoes on a platter; sprinkle with coarsely chopped rosemary and flaky salt, if desired.
- Serving size: about ¾ cup