Save Recipe Print
Total:
45 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Put the cumin in a small skillet over low heat and toast, stirring frequently, until fragrant but not dark, 2 minutes. Remove to a bowl, add the olive oil, vinegar and salt and pepper and whisk to combine. Let sit at room temperature to allow the flavors to meld.

Put the potatoes in a pot, cover with cold water, add 1 tablespoon of salt, bring to a boil and cook until a paring knife inserted meets with some resistance, about 8 minutes. Drain and transfer to a bowl.

Heat a charcoal or gas grill to high.

Using a potato masher, smash the potatoes, leaving them very chunky, and toss with the canola oil and some salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing occasionally, until slightly charred and crisp in spots, about 6 minutes. Remove to a bowl and toss with the vinaigrette. Taste, season as necessary and toss again with the chopped parsley.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Marinated Grilled Flank Steak with BLT Smashed Potatoes

Recipe courtesy of Rachael Ray

Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes

Recipe courtesy of Rachael Ray

Grilled Rare Ahi, Ligurian Black Olive Smashed Potatoes, Shaved Young Artichoke, Fava Bean and Meyer Lemon Salad

Recipe courtesy of Raphael Lunetta

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories