crispy potatoes Archives - Life's A Tomato

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.

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.

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

Cook Time 2 20

Total Time 2 30

Servings

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.