- 2 cup Olive oil
- 2 tablespoons minced Garlic
- 2 pounds Baby Red Bliss potatoesno larger than 2 inches each
- 1 teaspoon Kosher salt
- 4 teaspoon freshly Ground coarse black pepper
This recipe introduces an inventive and new way to use Red Bliss potatoes. Or any other type of small potatoes.
This recipe is quick and easy and does not require many ingredients.
Note that, If you don’t like the taste of rosemary, you can replace it with cilantro or basil.
Grilled smashed golden potatoes
by Joseph Hoetzl @ flickr
Mix some olive oil, garlic, and rosemary in a small bowl and let it sit at room temperature for at least 15 minutes to infuse the flavors.
In the meantime, preheat a grill to medium-high.
Put the washed potatoes in a pot of salted water and prepare to boil.
Reduce the heat to a simmer and cook for 12 minutes until the potatoes are soft when pierced with the tip of a knife.
Drain the potatoes, then discard the water.
Gently smash each potato until the skin breaks; while trying to keep the potato whole (leaving it about 1 inch thick), you can use a paper towel to not burn your hands while smashing the potatoes.
Then, put the potatoes on a baking sheet and generously brush both sides of the potatoes with the olive oil mixture that you prepared.
Season both sides with salt and pepper.
Place the potatoes on the grill and cook each side for 3 to 5 minutes until grill marks appear and the potatoes are nicely caramelized.