Grilled smashed potatoes from Bon Appétit Magazine, August 2008 (page 107)

  • rosemary
  • red potatoes

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stuffed butterflied leg of lamb with caramelized lemon jus

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on June 20, 2016

    This recipe sounded easier than it turned out to be but was worth the effort. I think my red potatoes might have been a bit larger than called for and they tended to fall apart when I was smashing them to the correct thickness. Also I didn't read the part about letting them cool to lukewarm first before smashing them and this may also have caused part of my problem. I simply squished my messy results into 1 inch thick patties, brushed them with olive oil and carefully slid them onto a cookie sheet. We decided to take the safer route of carefully putting them on a preheated and oiled vegetable grilling pan on our grill. The potatoes turned great, with a nicely browned crust on the outside. I had sprinkled chopped rosemary and chives on them before grilling and then sprinkled more on before serving. My husband was impressed that they were so good and wants to try them again.

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