Grilled Smashed Potatoes
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. The skins crisp and char, while the insides stay creamy and tender. A little garlic powder and fresh rosemary boosts the savory notes, and an optional sprinkling of flaky sea salt at the end lends satisfying salty crunch.
Uncooked new potato(es)
1 pound(s), red
½ tsp, finely chopped
1 tsp, coarsely chopped
¼ tsp, flaky (optional)
- In medium saucepan, cover potatoes with cold water. Bring to boil over high heat. Reduce heat and simmer until potatoes are just tender when pierced with knife, 10 to 12 minutes. Drain potatoes and let cool for 10 minutes.
- In medium bowl, toss potatoes, oil, garlic powder, finely chopped rosemary, and kosher salt to coat. Using bottom of drinking glass, lightly press potatoes to smash, taking care not to press so hard that potatoes fall apart.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Grill potatoes until skins are crisp, charred, and marked from grill, 4 to 5 minutes per side. Transfer potatoes to platter. Sprinkle with coarsely chopped rosemary and flaky sea salt (if using).
- Serving size: about ¾ cup