Crispy Smoked Smashed Potatoes

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. 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 every 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. Anita, 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.

Also try my grilled Hasselback potatoes!

Crispy Smoked Smashed Potatoes
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Red potatoes (try to use ones that are roughly all the same size)
  • Vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
  • Your favorite potato toppings
Instructions
  1. Fire up your smoker for smoking at 250 F. Use a lighter fruit food such as peach or apple.
  2. Toss the potatoes with a bit of oil. Season well with salt and pepper.
  3. Place potatoes on the smoker and smoke until tender, 1-2 hours depending on size.
  4. Remove potatoes and let cool slightly.
  5. 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.
  6. 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).
  7. Add the potatoes and crisp on one side, 5-10 minutes. Flip and crisp the other side.
  8. Serve hot with your favorite toppings.

2 thoughts on “Crispy Smoked Smashed Potatoes

  1. Would the smoke get into the potato better if you perforated the skin with a fork before smoking, or would it assit in drying out the potato? Thx for the recipe, will try it this weekend.

    • Hi Sean. The short answer is yes, you’ll definitely get more smoke poking it first. I don’t think (well, at least, I didn’t think) I wanted the smoke to be terribly strong. I just wanted it kind of there, you know? I agree, though, if you want a stronger smoke flavor that perforating it would be a great idea. I wouldn’t worry about trying to drying it out. Just get it nice and done and tender.

      Let me know how you like them.
      Regards,
      Mike

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