- Side
- Make-ahead
- Stovetop
- Grill
- Kid-friendly
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 2 lb
baby potatoes (about 1 1/2 inches each), scrubbed
- 2 tbsp
kosher salt, for the boiling water
For the rosemary-garlic oil
- 1/2 cup
olive oil
the rest in step 2, 1/2 cup in step 6
- 4 cloves
garlic, finely grated or minced
- 2 tbsp
fresh rosemary, finely chopped
- 1/4 tsp
red pepper flakes (optional)
To finish
flaky sea salt, to taste
black pepper, to taste
- 1
lemon, cut into wedges
- Vegan
- Gluten-free
No major allergens.
Worked out from the ingredients.
Steps
- Step 1
Put the potatoes in a large pot, cover with cold water by 1 inch and add the kosher salt. Bring to a boil over high heat, then lower to a steady simmer and cook until a knife slides into a potato with no resistance, 15 to 20 minutes depending on size.
20 min
- 2 lb baby potatoes (about 1 1/2 inches each)
- 2 tbsp kosher salt, for the boiling water
- Step 2
While the potatoes cook, warm the olive oil, garlic, rosemary and red pepper flakes in a small saucepan over low heat until the garlic is fragrant and just barely sizzling, about 3 minutes. Do not let the garlic brown. Take it off the heat and let it steep.
3 min
- the rest of the olive oil
- 4 cloves garlic
- 2 tbsp fresh rosemary
- 1/4 tsp red pepper flakes
- Step 3
Drain the potatoes well and spread them out on a sheet pan. Let them sit 5 minutes to steam dry.
5 min, hands-off
- Step 4
Press down on each potato with the bottom of a measuring cup or a small skillet until it is about 1/2 inch thick and the edges split. Press firmly but slowly so they flatten instead of falling apart. Let them cool another 5 minutes so they firm up.
10 min
- Step 5
Heat the grill to medium-high (about 450°F) with the burners or coals under one side for direct heat. Scrape the grate clean and oil it well.
10 min · 450°F
- Step 6
Brush the tops of the smashed potatoes generously with about half the rosemary-garlic oil. Lay them oiled side down directly over the heat and grill undisturbed until deeply browned and crusty, 5 to 6 minutes. Brush the top sides with most of the remaining oil, flip with a thin metal spatula and grill until the second side is crisp, 4 to 6 minutes more.
12 min
- 1/2 cup olive oil
- 4 cloves garlic
- 2 tbsp fresh rosemary
- 1/4 tsp red pepper flakes
- Step 7
Pile the potatoes on a platter, drizzle with any oil left in the pan, and finish with flaky sea salt, black pepper and a good squeeze of lemon. Serve hot with the remaining lemon wedges.
- flaky sea salt
- black pepper
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026