Go Back Email Link
+ servings
crispy grilled smashed potatoes
Print

Crispy Smashed Potatoes on the Grill

Boiled potatoes, smashed flat, seasoned and grilled till crispy.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 216kcal
Author Breanna Stark

Ingredients

  • 1 lb small Yukon gold potatoes
  • 4 tbsp olive oil
  • 1 tsp Kosher salt
  • 1 tsp black pepper
  • 1 tsp granulated garlic
  • 2 tsp fresh thyme roughly chopped

Instructions

  • Scrub your potatoes under water to remove any dirt/debris.
  • Place your washed potatoes in a medium-sized saucepan and fill with enough water to completely cover the potatoes. Bring the water to a boil, then reduce to a simmer and let the potatoes cook for about 15 minutes or until they are fork-tender.
  • Strain the water and lay out your potatoes on a flat surface.
  • Grab a pint glass or rocks glass, then pour 1 tbsp of the olive oil on a paper towel. Rub the olive oil all over the bottom of the glass. This will prevent your potatoes from sticking during the smashing process.
  • Push the bottom of the glass down on the potatoes until they are just flattened, but not broken in half. Repeat the process until all of your potatoes are smashed.
  • Coat the smashed potatoes in the remaining olive oil, then season both sides with the salt, pepper, garlic and thyme.
  • Preheat your grill to 450°F and place your smashed potatoes directly on the grates.
  • Let them grill for about 5 minutes per side until they are golden brown and crispy.
  • Remove from the grill and serve immediately.

Nutrition

Calories: 216kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 589mg | Potassium: 499mg | Fiber: 3g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 24mg | Calcium: 21mg | Iron: 1mg