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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.
Note: When I say ‘threw on a bag of red potatoes’ I mean I took them out of the bag first, then threw them onto the grill! Just to be clear here! I don’t want to get any letters that start with ‘the bag melted’!
Load ‘Em Up!
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.
- Pecan wood chunks
- Provides a rich & Sweet flavor
Red Or….
I used red potatoes because hey, I like them. But I also like yellow potatoes. The Yukon ones. Golden in color, really. They cook up a bit softer, more tender than red potatoes do. And the skins are usually a lot easier to bite through. I hardly ever peel them. Red potatoes… well, sometimes I peel them, but usually I don’t.
Anyways you can use this recipe for any potato that you like or have on hand. Just try to use ones that are all roughly the same sizes so they cook evenly.
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Also try my grilled Hasselback potatoes!
Crispy Smoked Smashed Potatoes
Equipment
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.
Notes
Nutrition
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- ใUNFORGETTABLE FLAVORS FOR HOT AND COLD…
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