Smashed Potatoes

Smashed Potatoes
Author: Chef Adam Zwerling
Serves: 4 Servings
Ingredients
  • 16 small potatoes, mix variety of red, white, and/or purple skinned
  • 2 tablespoons olive oil
  • 2 tablespoons roughly chopped fresh rosemary leaves, divided
  • Kosher salt
  • Freshly ground black pepper
Instructions
  1. Scrub potatoes and place in a medium saucepan. Add cold water to completely cover potatoes. Bring water to a boil over medium-high heat, add 1 tablespoon kosher salt, reduce heat to a simmer. Cook potatoes until a pairing knife can be slide into center of potato with no resistance, about 20 minutes. Strain potatoes and let sit until cool enough to handle.
  2. Light Evo grill to medium. Place the cooked potatoes the cooksurface and gently smash each potato with a meat tenderizer until split open, but not breaking apart. Brush potatoes with olive oil and season to taste with salt, pepper, and half of the rosemary. Grill 5 minutes or until light brown and crisp. Flip potatoes and cook another 5 minutes.
  3. Remove potatoes to a platter, sprinkle with remaining rosemary to taste, and serve immediately.