Description
Delicious grilled baby potatoes infused with garlic and rosemary, perfect as a side dish.
Ingredients
Scale
- 2 pounds baby potatoes
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Fresh rosemary sprigs for garnish
Instructions
- Preheat your grill to medium-high heat.
- In a large pot, cover the baby potatoes with water and add a pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and let them cool slightly. Once cool enough to handle, gently smash each potato with the bottom of a glass or a potato masher.
- In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, black pepper, and red pepper flakes (if using).
- Brush the smashed potatoes with the garlic rosemary oil mixture on both sides.
- Place the potatoes on the grill and cook for about 5-7 minutes on each side, or until they are crispy and golden brown.
- Remove the potatoes from the grill and garnish with fresh rosemary sprigs before serving.
Notes
- For a cheesy twist, sprinkle grated Parmesan cheese on the potatoes during the last minute of grilling.
- Experiment with different herbs, such as thyme or oregano, to customize the flavor to your liking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg