Grilled Smashed Potatoes

By clawson

Ingredients

• 1 lb small red potatoes (can also use yukons)
• 3 teaspoons kosher salt, divided
• 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons rosemary
• 1/4 teaspoon black pepper

Preparation

Step 1

Put the potatoes in a large pot and fill the pot with enough cold water to cover them. Add 2 teaspoons of the kosher salt. Bring the pot to a boil. Continuing boiling, uncovered, until the potatoes are fork-tender, 15 to 20 minutes more. Remove the pot from the heat and drain the water.
Preheat the waffle iron to high heat.
While they’re still hot, carefully lay out the potatoes on a cutting board and give each one a good smash with a potato masher. The potatoes should remain in intact and flatten to a round disc, like a little potato hockey puck.
Drizzle olive oil over the top of each potato. Season with the remaining teaspoon of kosher salt, rosemary and black pepper.
Add as many smashed potatoes as will fit on your waffle iron (you may need to work in batches) and close the lid (may have to leave open abut an inch. Grill until the potatoes are crisp on top with golden grill marks, 4 to 6 minutes.