Ruby and Golden Mini Potatoes cooked in chicken broth, then smashed and cooked on the grill with butter, and coarse salt. Absolutely delicious and addictive side dish. Simple recipe anyone of any skill level can make.
I am a carb girl, I cannot help myself. I cannot imagine a life without carbs. I love potatoes above all others. I could eat them every single day. I have no idea why but I just love them to bits.
I also love butter. I know that’s not political correct these days. I’m going to let you in on a little secret. I don’t care. Butter makes things taste better. Just a fact. There’s no denying it.
Now I’m not saying you should eat carbs dripping in butter every single day for every single meal. That would be crazy. But there’s nothing wrong with indulging for dinner from time to time. These potatoes are worth indulging, trust me. You will do a happy dance when you taste them.
Personally I think the secret to life is doing more of what makes you happy. These potatoes make me happy. So I’m going to make some more. And eat some more. With butter!!
Other Kick Ass Grilling Recipes:
- Grilled Spicy Cauliflower Steaks
- Grilled Mexican Street Corn
- Grilled Rib Steaks with Chimichurri Sauce
- Grilled Chicken Salad with Strawberries
- Grilled Asparagus with Brown Butter and Shallots
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Grilled Smashed Potatoes
- 1.5 lbs Ruby Little Gems (red fleshed mini red potatoes)
- 1.5 lbs Golden Little Gems (yellow fleshed mini potatoes)
- 2 cubes chicken bouillon
- 1/4 cup butter
- 1/4 cup olive oil
- 1 dash coarse salt
- dash pepper
- If you have a side burner on your grill you can use that. If not you can boil them on your stove prior to grilling.
- In a large stock pot place the clean potatoes and fill with cold water until it's a couple of inches above the potatoes. Add chicken broth and some salt to the water. Bring to a boil over medium heat and cook until the potatoes are fork tender. This should take around 20 minutes or so.
- Drain the potatoes and allow to cool slightly, for about 5 to 8 minutes.
- Now spray a rimmed cookie sheet with non stick spray liberally.
- On the counter or a cutting board start to smash the potatoes and then transfer them to the cookie sheet. You can use the palm of your hand. I actually use the blunt end of a rolling pin. Works beautifully. You want to press hard enough to break the skin and flatten slightly, but you still want the potatoes to resemble a potato.
- Once they potatoes are all smashed and on the cookie sheet you can drizzle with olive oil. Then top with pieces of cold butter, scatter them about the pan so there's some butter all over.
- Place on a preheated medium heat grill. The pan slips nicely right on the bottom grill grate. Pop the lid down and cook for about 5 minutes. Lift the lid, flip them over with a long handled spatula and put the lid back down for another 3 to 5 minutes.
- Remove from grill and toss salt and pepper over top.
- Serve with a big old carb loving smile!
Here’s a little tip on how to transport things to and from your grilling area. The cookie sheet is your best friend. A rimmed cookie sheet makes an excellent tool for moving things in and out of the grilling area. I have two extra rimmed sheets. I use one for clean things to take out to the grill, then I use that one for laying down my utensils on so they don’t get dirty from setting them down other places. Then I use my second rimmed cookie sheet for things that come off the grill. Since some things finish before others it’s a great way to stack things for transport back into the house, or to carry over to the patio area to eat. I like it because I can cook some meats medium rare, then pop them on the sheet to rest while I spend a few more minutes on my daughter’s stuff since she likes hers well done. So remember, rimmed cookie sheets are not just for cooking. They make perfect carrying tools for other things. I can slap on a small pan, a plate, all my utensils and my oven mitts all on one sheet. If you need a deeper carrying tool use a roasting pan. I have a rectangular one that works perfectly for things like corn. Get creative. It saves making multiple trips in and out of the house.
Hope you enjoyed today’s tip!
Do you have any awesome tips for getting things to and fro to your grilling station?
I’d love to hear your tips and tricks for making sure everything you need gets out to the grill. Fewer trips mean more time to relax and enjoy the outdoors.
Thank you for spending some time with me today!
I hope you get a chance to try these out. They really are amazing. They are also really good reheated. What I do is pop them in a cast iron pan with a touch of fresh butter (told you I like the stuff!) and cook them just enough for them to heat and sizzle. Maybe 5 to 10 minutes tops. You can do this on the grill over medium heat, or in the oven with the temperature between 350 and 400 degrees F. I always make extra and reheat them for lunch the next day. Remember, more of what you love for a happy life.
Now be confident and get your grill on!
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