Cookwith

Name: Crispy Grilled Smashed Potatoes with Lemon-Herb Vinaigrette
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs baby Yukon gold potatoes; 2 tbsp olive oil, plus more for brushing; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tbsp chopped fresh parsley; 1 tbsp chopped fresh chives; 1 tbsp chopped fresh dill; 1 tsp lemon zest; 1 tbsp fresh lemon juice; 1 small garlic clove, finely grated; 1/4 tsp red pepper flakes (optional); 1 tbsp capers, drained (optional)

Crispy Grilled Smashed Potatoes with Lemon-Herb Vinaigrette

SteamedLemon1929

Smashed potatoes meet summer grilling for a smoky, crisp-edged side that bursts with lemony, herbal zing. Boiling the potatoes first ensures they smash beautifully, while grilling adds irresistible char and crunch. The bright lemon-herb vinaigrette—full of parsley, chives, dill, and a hint of garlic—lifts the earthy flavor of the potatoes and accents the dish with fresh California vibes. Optional capers add briny pops of flavor, while a touch of red pepper flake brings gentle heat. This recipe makes the ultimate cookout side or a craveable vegetarian main when served with grilled veggies.

Ingredients

Instructions

Preheat your grill to medium-high (400°F). Place whole baby potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 12-15 minutes, or until just fork-tender. Drain and let cool slightly.
Brush a large sheet of heavy-duty foil or a grill pan with olive oil. Arrange the potatoes on the foil. Using a flat-bottomed glass or potato masher, gently press each potato until it is about 1/2 inch thick and slightly flattened but still in one piece.
Brush the tops of the smashed potatoes generously with olive oil. Sprinkle with kosher salt and black pepper.
Carefully slide the foil or grill pan onto the grill grates. Grill potatoes for 5-6 minutes per side, or until golden brown and crispy on the edges, using tongs to flip.
While potatoes grill, whisk together 2 tbsp olive oil, lemon zest, lemon juice, garlic, herbs, and red pepper flakes in a small bowl. Stir in capers if using. Taste and adjust seasoning.
Transfer grilled potatoes to a platter. Drizzle with the lemon-herb vinaigrette while still warm. Garnish with extra herbs if desired. Serve immediately.