Grilled Smashed Potatoes

PersonalPoints™
per serving


Total Time: 40 min
Prep: 10 min
Cook: 30 min
Serves: 4
Easy
Boiled new potatoes are certainly appealing, but when you take them a couple steps further by seasoning them, smashing them, and grilling them, they become downright irresistible. The skins crisp and char, while the insides stay creamy and tender. A little garlic powder and fresh rosemary boosts the savory notes, and an optional sprinkling of flaky sea salt at the end lends satisfying salty crunch.
Ingredients:
  • 5 sprays cooking spray
  • 1 lb uncooked new potatoes, red
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp rosemary finely chopped
  • ¼ tsp kosher salt
  • 1 tsp rosemary, coarsely chopped
  • ¼ tsp sea salt, flaky (optional)

Instructions
  1. In a medium saucepan, cover potatoes with cold water. Bring to boil over high heat. Reduce heat and simmer until potatoes are just tender when pierced with a knife, 10 to 12 minutes. Drain potatoes and let cool for 10 minutes.
  2. In a medium bowl, toss potatoes, oil, garlic powder, finely chopped rosemary, and kosher salt to coat. Using the bottom of a drinking glass, lightly press potatoes to smash, taking care not to press so hard that potatoes fall apart.
  3. Off heat, coat grill rack or grill pan with nonstick spray. Preheat a gas grill or grill pan to medium-high, or prepare a medium-high fire in a charcoal grill. Grill potatoes until skins are crisp, charred, and marked from the grill, 4 to 5 minutes per side. Transfer potatoes to a platter. Sprinkle with coarsely chopped rosemary and flaky sea salt (if using).
  4. Serving Size: about ¾ cup.
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