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!
- 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
- 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.