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.
Also try my grilled Hasselback potatoes!
Crispy Smoked Smashed Potatoes
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
Nutritional values are approximate.
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