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Grilled Baby Potatoes

published Wednesday, May 12, 2021

Servings: 4

We love potatoes any way we can get ’em, but nothing beats these baby spuds, spiked with rosemary, gently smashed, and grilled over a direct flame. Here’s how to dial in that balance of crispy skin and tender potato perfection in every bite.



Step 1

Boil the potatoes until you can just pierce them with a knife. Make sure not to overcook. They’ll finish on the grill.

Step 2

Fire up the grill. Light the grill and prep for direct cooking, spreading your lit coals evenly.

Step 3

Give & them a light press. Drain the potatoes, and place onto a board. Use a hard, flat surface (like the bottom of a jar) to lightly smash them so they are even but not pressed too thinly.

Step 4

Season to taste. Drizzle your smashed potatoes with oil, and season with salt and pepper. Flip them over and repeat. Top them off with finely chopped rosemary. Take it up a notch and brush your smashed potatoes with this sage compound butter instead.

Step 5

Grill until golden. Place the potatoes on the warm grill, and cook until the skin becomes golden and crispy, about 5 minutes per side.

Step 6

Drizzle and dab, or don't. These potatoes are amazing straight off the grill, but add a drizzle of melted butter before serving for an extra luscious finish.

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