Serves 4
60 min
Grilled Smashed Potatoes
Recipe GLPR2b9d8612c03821
Tender small potatoes—a blend of red, white, and purple varieties—are boiled until fork-soft, then coated with olive oil and fresh rosemary before being grilled until golden and lightly charred. This Nordic-inspired starter celebrates simple, honest flavors and vibrant potato varieties.
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Ingredients
16 small potatoes (mix of red, white, and purple-skinned varieties)
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, roughly chopped, divided
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Rinse the small potatoes under cold water and pat them dry. Leave the skins intact. If any potatoes are particularly large, halve them so they cook evenly.
Fill a large pot with water and bring to a boil over high heat. Add kosher salt generously to the water.
Add the potatoes to the boiling salted water and cook for 12 to 15 minutes, until they are just tender when pierced with a fork but still hold their shape. Do not overcook.
Drain the potatoes thoroughly in a colander and spread them on a clean kitchen towel to cool and dry for a few minutes.
Once cool enough to handle, gently press each potato with the heel of your hand to flatten it slightly. Aim for about ½-inch thickness without completely mashing it.
Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grill grates.
In a small bowl, combine the olive oil with half of the chopped rosemary. Brush this mixture onto both sides of each flattened potato.
Arrange the potatoes on the grill in a single layer, cut-side down. Grill for 3 to 4 minutes until golden grill marks appear.
Carefully flip each potato and grill the second side for another 2 to 3 minutes until lightly charred and heated through.
Transfer the grilled potatoes to a serving platter. Season with kosher salt and freshly ground black pepper to taste. Scatter the remaining fresh rosemary over the top and serve immediately.
