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Grilled Baby Potatoes

Print Recipe

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

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.

Ingredients

10 small Red Baby Potatoes

10 small Baby Yukon Gold Potatoes

1 Tbsp Olive Oil

1 Tbsp Rosemary, finely chopped

¼ tsp Salt, to taste

⅛ tsp Black Pepper, to taste

1 Tbsp Butter, melted (if desired)

Directions

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

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 3

Drizzle your smashed potatoes with oil, and season with salt and pepper on both sides. Top them off with finely chopped rosemary.

Step 4

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 5

Add a drizzle of melted butter before serving for an extra luscious finish.

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