You can never have enough great side dish recipes, especially around the holidays, and especially when it comes to potatoes. Here’s one more to add to your arsenal. Chef Tom’s herb roasted potatoes are a staple side dish in the All Things Barbecue kitchen, but these Garlic Smashed Potatoes take that concept to the next level!
Garlic Smashed Potatoes
- 12 cloves of garlic, peeled
- 1 1/2 cups olive oil
- 2 1/2 lb baby potatoes
- 1 tbsp fresh rosemary, minced
- 1 tsp dried thyme leaves
- Cattleman’s Grill California Tri-tip Seasoning
- 1/4 cup unsalted butter
- Noble Saltworks Hickory Smoked Flaked Finishing Salt
Preheat your Yoder Smokers YS640 Pellet Grill to 400ºF, set up for indirect grilling.
Place the cloves of garlic in a Lodge 8” Cast Iron Skillet and cover with the olive oil. Cook the garlic over low heat until the garlic is tender all the way through. The garlic should be tender, but not browned. Strain the garlic from the oil and reserve both.
Wash the potatoes. Transfer to a Lodge 12” Cast Iron Skillet. Add some of the garlic infused olive oil, enough to coat the potatoes. Season with Cattleman’s Grill California Tri-tip Seasoning, and toss in the herbs. Cover with the lid. Cook at 400ºF until tender.
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Add the roasted garlic and butter to the cooked potatoes. Smash the potatoes, using a potato masher. Taste and season with the smoked salt, as needed.
This recipe will yield 4 servings of Garlic Smashed Potatoes.