- 16–20 small/baby potatoes
- 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.
- Boil the potatoes until you can just pierce them with a knife. Make sure not to overcook. They’ll finish on the grill.1
Start with a quick boil.Start with a quick boil.
- Light the grill and prep for direct cooking, spreading your lit coals evenly.2
Fire up the grill.Fire up the grill.
- 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.3
Give ’em a light press.Give ’em a light press.
- 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.4
Season to taste.Season to taste.
- Place the potatoes on the warm grill, and cook until the skin becomes golden and crispy, about 5 minutes per side.5
Grill until golden.Grill until golden.
- These potatoes are amazing straight off the grill, but add a drizzle of melted butter before serving for an extra luscious finish.6
Drizzle and dab, or don't.Drizzle and dab, or don't.
If you loved this grilled baby potatoes recipe, we guarantee you’ll also love grilled poutine.