Grilled Garlic Smashed Potatoes

Partially cooking mini potatoes, then tossing them with a garlicky vinaigrette before crisping them up on the grill will make you wonder why you haven’t been serving potatoes like this before! Tip: you can substitute any purchased vinaigrette-style dressing instead of making your own – just open up your fridge.
Yield 6 Servings Prep. Time 10 min Cooking Time 30 min Total Time 40 min


Here are the following ingredients:

  • 1½ lb (750 g) mini potatoes, scrubbed
  • ¼ cup (60 mL) extra virgin olive oil
  • 2 tbsp (30 mL) cider or rice vinegar
  • 1 clove garlic, minced
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) fresh ground pepper


Follow these cooking methods/directions: 1. Place potatoes in a pot of cold water; bring to a boil over high heat. Reduce heat and boil gently for about 12 minutes or until tender. Drain and let cool slightly. 2. Flatten each potato lightly with your hand while keeping it intact. Whisk together oil, vinegar, garlic, salt and pepper in a large bowl. Add potatoes and toss gently to coat. 3. Grill potatoes (reserving bowl) in a closed preheated barbecue over medium-high heat (400°F/200°C) for 3 to 5 minutes, turning once, until crisp and golden. Return to bowl and toss gently to coat with any remaining vinaigrette.