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Grilled Smashed Potatoes with Burrata & Olives

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

 3 lbs Yukon Gold potatoes
 1 tbsp olive oil
 salt and pepper
 1 ½ tsp garlic powder
 4 oz burrata
 ¼ cup black olives, sliced
 1 tsp crushed red pepper flakes

Bring a large pot of water and potatoes to boiling. Boil the potatoes, about 6-8 minutes depending upon the size of the potatoes, until just fork-tender, being careful not to overcook the potatoes. Remove the potatoes from the boiling water and place them on a grill pan that has been sprayed with nonstick cooking spray.


Preheat the grill to 400℉.


Using a potato masher, gently smash each potato to about 1-1 1/2 inches thick. Drizzle the potatoes with the olive oil and season with salt, pepper, and garlic powder. Grill for 6-8 minutes until the potatoes start to brown and become crispy. Gently flip the potatoes and cook another 4-5 minutes. The edges will become brown and crisp. (If your potatoes are small, the cooking time will be less.)


Remove the potatoes from the grill pan and place on a platter. Top with torn burrata, the olives, and crushed red pepper.