The key to a great potato is a smooth, creamy inside with a lovely crispy outside, and these crispy grilled smashed potatoes are the ideal method to achieve that.
This is a simple side dish that can be made in about 30 minutes and goes well with steak, chops, and so much more!
Contents
- How to make Crispy Grilled Smashed Potatoes
- What to serve with crispy grilled smashed potatoes
- FAQs
- What do you soak potatoes in before grilling?
- How long to cook potatoes before grilling?
- How does Gordon Ramsay make smashed potatoes?
- Do you poke holes in potatoes before grilling?
- How long to soak potatoes before grilling?
- Why do restaurants soak potatoes in water?
- Can you put potatoes directly on the grill?
- Do you season potatoes before grilling?
- Can you overcook potatoes on the grill?
- How to make crispy potatoes?
How to make Crispy Grilled Smashed Potatoes
Making crushed potatoes is a straightforward technique. Simply boil your potatoes until fork-tender, then crush them with the point of a glass to form a flat, round shape.
Then season them with salt, pepper, garlic, and thyme before grilling them until they’re lovely and crispy.
1. Prep your potatoes
The secret to this recipe is to use smaller potatoes. I prefer to use little Yukon Gold potatoes, but red or purple potatoes may also be used for a splash of color.
debris. Begin by thoroughly washing and cleaning your potatoes to eliminate any dirt.
Once the potatoes have been cleaned, set them in a medium-sized saucepan and cover with water by approximately an inch.
Bring the water to a boil over medium-high heat, then lower to a simmer and cover for 15 minutes.
Simply stick a fork into your potatoes to check for doneness. It should fit comfortably. When the potatoes are fork-tender, strain the water and place them on a chopping board or flat surface.
2. Smash your potatoes
You may crush your potatoes with any utensil that has a sturdy, flat surface. I crush them using a pint glass or a rocks glass.
A smart way to keep the potatoes from sticking is to cover the bottom of the glass with olive oil before crushing.
Then, one by one, continue down the line until all of the potatoes are crushed into a flat, circular form.
Combine the kosher salt, black pepper, granulated garlic, and fresh chopped thyme in a small bowl. Season your mashed potatoes on both sides with your spice combination after coating them in olive oil.
3. Grill your potatoes
Grill your potatoes on whichever grill you like; both gas and charcoal barbecues work well for this dish. For this meal, I used my Napoleon Freestyle propane grill.
Preheat your grill to 450 degrees Fahrenheit, then set your smashed potatoes straight on the grates. Close the grill and cook for 5 minutes each side, or until crisped to your taste and golden brown.
Remove the potatoes from the grill when they are crispy and serve immediately with sour cream for dipping. They would also go well with our horseradish sauce!
What to serve with crispy grilled smashed potatoes
This recipe goes well with any meal that would ordinarily include potatoes. Here are a few of my personal favorites:
- Grilled New York Strip Steak
- Smoked & Seared Tri Tip
- Grilled Porterhouse Steak
- Whole Smoked Chicken
- Smoked Rack of Lamb
