Crispy Smoked Smashed Potatoes

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I have a rule about firing up my Weber Smokey Mountain Smoker: never leave any empty space. The fire’s already going, might as well smoke as much as you can. I had a few corned beefs smoking, which meant I had some room left over, so I threw on a bag of red potatoes to make some crispy smoked smashed potatoes. After a few hours the potatoes were tender, ready for step 2: smashing. Later, when it was time for dinner, I placed the smashed potatoes onto a super hot griddle along with a little oil to crisp them up. Man, were they ever delicious! Crispy on the outside, tender on the inside, with a hint of smoke. A great side dish.

I like my crispy smoked smashed potatoes topped like I’d top a baked potato: butter, sour cream, chopped crispy bacon and green onion. My wife, on the other hand, keeps hers simple by squirting them with a good dose of ketchup. No matter what you put on yours, you can’t go wrong. The smoke adds a nice different flavor that you just won’t get from the oven.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

Also try my grilled Hasselback potatoes!

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5 from 1 vote

Crispy Smoked Smashed Potatoes

Man, were these absolutely delicious! Crispy on the outside, tender on the inside, with a hint of smoke. A great side dish.

Course Side

Cuisine American

Keyword crispy, potatoes, smoked

Prep Time 10 minutes minutes

Cook Time 2 hours hours 20 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 4

Calories 159kcal

Author Mike

Ingredients

• 2 pounds red potatoes try to use ones that are roughly all the same size
• vegetable oil
• kosher salt to taste
• freshly ground black pepper to taste
• Your favorite potato toppings

Instructions

• Fire up your smoker for smoking at 250 F. Use a lighter fruit food such as peach or apple.
• Toss the potatoes with a bit of oil. Season well with salt and pepper.
• Place potatoes on the smoker and smoke until tender, 1-2 hours depending on size.
• Remove potatoes and let cool slightly.
• Place potatoes onto a cutting board or solid flat surface. Take a large skillet (cast iron works great for this) and gently push down onto the potatoes, flattening them out.
• To crisp the potatoes, add a little oil to the skillet you just used and place over high heat (I put the skillet on my grill).
• Add the potatoes and crisp on one side, 5-10 minutes. Flip and crisp the other side.
• Serve hot with your favorite toppings.

Nutrition

Calories: 159kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 1032mg | Fiber: 4g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 20mg | Calcium: 23mg | Iron: 2mg

Nutritional values are approximate.

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