Grilled Smashed Potatoes Recipe

When cooking a main dish overindirect heat, I'm often left in a quandary over what to do for a side.With half the grill taken and the lid needing to stay closed, I find myself left with two options—make a side off the grill or find something that can be grilled in the few minutes after the main is done and before it gets cold. The later scenario isn't always an easy one to tackle, leaving quick-grilling foods likeasparagusandsummer squashover used, butI've found with these smashed potatoes, a combo cooking off and on the grill can be a great way to go.

While I had a planked pork tenderloin going on the grill, I boiled a pot of small potatoes until tender. Once cooled enough to handle, I gave them a light smash following by a brush of olive oil and sprinkling of salt, pepper, and rosemary. When the pork was done and set to rest, the potatoes went on the grill, and over direct heat, got a nice crisp crust in just about five minutes per side, finishing at the exact right time the meat was ready to slice.

Just because these were pretty quick and simple to put together, didn't make them any less impressive.The crackling of the skin was a great contrast to the creamy innards, with the rosemary adding a nice fragrance and flavor.The best was when a nice piece of charred potato skin was mixed in, giving a hint of grill that made these such a nice use of the remaining heat that may have otherwise gone unused.

Active20 mins

Total60 mins

服务4 servings

16smallpotatoes, mix variety of red, white, and/or purple skinned
2tablespoonsolive oil
2tablespoons roughly choppedfresh rosemaryleaves, divided
Kosher salt
Freshlyground black pepper

Scrub potatoes and place in a medium saucepan. Add cold water to completely cover potatoes. Bring water to a boil over medium-high heat, add 1 tablespoon kosher salt, reduce heat to a simmer. Cook potatoes until a pairing knife can be slide into center of potato with no resistance, about 20 minutes. Strain potatoes and let sit until cool enough to handle.
Arrange potatoes on a baking sheet. Gently smash each potato with the palm of your hand until split open, but not breaking apart. Brush potatoes with olive oil and season to taste with salt, pepper, and half of the rosemary. Flip potatoes, oil and season second side.
Light one chimney full of charcoal.When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.Cleanandoilthe grilling grate. Place potatoes on grill and cook until lightly browned and crisped, about 5 minutes per side. Remove potatoes to a platter, sprinkle with remaining rosemary to taste, and serve immediately.

Special Equipment

Grill

Nutrition Facts(per serving)
151	Calories
7g	Fat
20g	Carbs
2g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	151
% Daily Value*
Total Fat7g	9%
Saturated Fat 1g	5%
Cholesterol0mg	0%
Sodium327mg	14%
Total Carbohydrate20g	7%
Dietary Fiber 2g	7%
总糖1克
Protein2g
Vitamin C 13mg	64%
Calcium 15mg	1%
Iron 1mg	5%
Potassium 559mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)