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How to: potatoes

We love potatoes any way we can get ’em, but nothing beats these baby spuds, spiked with rosemary, gently smashed, and grilled over a direct flame. Here’s how to dial in that balance of crispy skin and tender potato perfection in every bite. Boil the potatoes until you can just pierce them with a knife. […]

Ingredients:
  • 16–20 small/baby potatoes
  • Oil
  • Rosemary
  • Salt
  • Pepper
  • Melted butter (optional)

    We love potatoes any way we can get ’em, but nothing beats these baby spuds, spiked with rosemary, gently smashed, and grilled over a direct flame. Here’s how to dial in that balance of crispy skin and tender potato perfection in every bite.

    1. 1

      Start with a quick boil.

      Boil the potatoes until you can just pierce them with a knife. Make sure not to overcook. They’ll finish on the grill.
    2. 2

      Fire up the grill.

      Light the grill and prep for direct cooking, spreading your lit coals evenly.
    3. 3

      Give ’em a light press.

      Drain the potatoes, and place onto a board. Use a hard, flat surface (like the bottom of a jar) to lightly smash them so they are even but not pressed too thinly.
    4. 4

      Season to taste.

      Drizzle your smashed potatoes with oil, and season with salt and pepper. Flip them over and repeat. Top them off with finely chopped rosemary. Take it up a notch and brush your smashed potatoes with this sage compound butter instead.
    5. 5

      Grill until golden.

      Place the potatoes on the warm grill, and cook until the skin becomes golden and crispy, about 5 minutes per side.
    6. 6

      Drizzle and dab, or don't.

      These potatoes are amazing straight off the grill, but add a drizzle of melted butter before serving for an extra luscious finish.

    If you loved this grilled baby potatoes recipe, we guarantee you’ll also love grilled poutine.

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