Smashed Grilled Potatoes Recipe

Great for anger management, this recipe for smashed grilled potatoes lets you get what's buggin' you out of your system. In times of stress, it feels good giving something a good smash, even if it is just a potato.

Smashed Grilled Potatoes On Baking Sheet

This grilled potato recipe cooks fairly quickly on the grill, since the potatoes are precooked before they hit the grill. And it's easy, because there's no peeling or no cutting. Just boil, smash and grill!

Making Smashed Grilled Potatoes

It's not too hard to smash taters. I use a quart canning jar, but you can use a large bowl or drinking glass...anything that's sturdy and has a relatively flat bottom can be used.

Add Salt to Potato Boiling Water

The potatoes are added to the cooking pot with the salt and the herb of choice (or none). I used fresh sage leaves.

Cooked Potatoes, Crusted With Salt

By boiling potatoes in very salty water, they cook quicker because salty water boils at a higher temperature. Don't rinse them after boiling unless you watching your salt intake. When they dry you'll see a fine layer of salt crystals form on the outer surface of the spuds. No more salting will be necessary.

Smashing Potatoes With Blender Bottom

With a quart canning jar, smash them down to size, about 3/4 inch thick. I've found that pressing with one quick push gives better results than slowly pushing downward.

A Pair of Smashed Taters

Some of them will crumble and fall apart a little, but for the most part the hold together. Once the baking sheet is full, pour in the vegetable oil and flip the taters to coat both sides. Season with a little black pepper if you like.

The potatoes are left on the baking sheet to grill, so they end up being like crispy fried potatoes. Flip them over once as they cook.


  • 12 small to medium size red or Yukon gold potatoes
  • 3 tablespoons salt
  • fresh or dried herbs, your choice (I used fresh sage)
  • water to cover
  • vegetable oil
  • black pepper

Put the potatoes in a large covered pot, adding just enough water to cover. Add some herbs or spices to the water with the potatoes. I used a few fresh sage leaves. Add the salt. Bring to a boil, and cook over medium heat until the potatoes are just tender.

Smash them down to about 3/4 inches thick in a baking sheet, one that will fit easily in your grill. Add vegetable oil to the pan, coating both sides of the flattened potatoes. Place the pan in your grill, over medium high heat, and cook, covered for 20 to 30 minutes. Flip 'em over halfway through cooking. Grill your smashed grilled potatoes longer if you like them crispier.