Grilled Smashed Potatoes
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.
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!
Nutritional information is a rough estimate. Different brands and ingredients will impact the final calculation.
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Calories: 314kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 102mg | Potassium: 993mg | Fiber: 4g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 32.1mg | Calcium: 27mg | Iron: 1.8mg