These Smoked Potatoes melt in your mouth. Every bite has a buttery and sweet garlic flavor with just a hint of maple from the smoke.
Maple has become one of our favorite woods to smoke with because of its sweetness and subtle flavors. If you want other ideas for smoking wood check out the”Smoking wood” section in the Smoked Sausage post.
The smoked potatoes go great with Chicken Drumsticks and our Sirloin Tip Roast. You can also add them to other smoking recipes, like what I did during the Smoked Sausage cook.
Ingredients
The smoked potatoes only need a few ingredients.
- Butter
- Olive Oil (Vegetable Oil)
- Granulated garlic
- Basil
- Oregano
- Salt
- Oops! Don’t forget the petite potatoes (bite-sized)
See the recipe card for quantities.
Instructions
1.
Clean and cut your petite potatoes.
2.
Place them in a large bowl and rub the potatoes with oil.
3.
Sprinkle the seasonings on the petite potatoes and carefully mix them to evenly coat.
4.
Set the seasoned potatoes aside for at least 30-minutes.
5.
Oil a cast iron pan or BBQ/Oven proof pan. Preheat the BBQ or smoker to 250 degrees F.
6.
Once the BBQ or smoker has reached 250 degrees F add the maple wood. BBQer’s set up for indirect cooking.
7.
Add the seasoned petite potatoes to the cast iron pan. Cover it with aluminum foil and poke two small holes in it.
8.
Smoke for 2 hours. Halfway through, mix the petite potatoes. I like to make sure all the cut sides are up to get more of that smoky flavor.
9.
At 2 hours check the smoked potatoes for doneness. Use a fork to check for tenderness or an internal temperature of 190+ degrees F.
10.
Serve and ENJOY!
Psst! If you like more flavor from the seasoning give the potatoes a few hours in the fridge to marinate.
Substitutions
This is a forgiving cook so you can easily use whole Russets or other potatoes. Just cut them into bite-size pieces. The cook time may vary a bit, just check for the doneness you prefer.
Variations
If you want to have a more intense garlic flavor use minced or fresh chopped garlic. Our seasoning is an ideal base to add additional spices. Pick your favorite to bring up the flavor you prefer:
- Pepper
- Onion (minced/powder)
- Rosemary
- Paprika
- Thyme
You can also cook these potatoes in the oven if you prefer.
Equipment
These smoked potatoes are easily done in a smoker, BBQ, or even in the oven (less the smoke).
- BBQ or Smoker
- Cast iron pan/Staub Braiser 3.5 Qt
- Aluminum foil
- Instant read thermometer
Smoking tip
For a more intense smoke flavor, have the cut side of the petite potatoes facing up in the pan from the start.
If you choose to smoke the potatoes while cooking something else, do a test run to make sure everything fits.
What are you going to have these with? Did you add a favorite spice?
Let us know below.
Smoked Potatoes
Equipment
- BBQ or Smoker
- Cast iron pan/Staub Braiser 3.5 Qt
- Aluminum foil
- Instant read thermometer
Ingredients
- 4 cups petite potatoes (bite-size)
- 2 tablespoons butter
- 1 ½ tablespoons olive oil (vegetable oil)
- 1 teaspoon granulated garlic
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon salt
Instructions
- Clean and cut the petite potatoes.
- Place in a large bowl and coat the potatoes with oil.
- Sprinkle the seasoning on and evenly cover the petite potatoes carefully.
- Set aside for at least 30-minutes.
- Oil a BBQ/Oven proof pan and preheat the BBQ or smoker to 250 degrees F.
- Add the smoking wood.
- Put the seasoned petite potatoes into the oiled pan and cover with aluminum foil. Punch two holes in the foil.
- Halfway through the 2-hour smoke, mix the petite potatoes.
- At 2 hours check the smoked potatoes for doneness (internal temperature of 190+ degrees F).
- Serve and ENJOY!
FAQ
I think at this low temperature any BBQ/oven-safe pan will work. Though I’m partial to the “magic” of cast iron.
The best solution I have found is to remove the skillet from the BBQ and close the lid. However, we all get distracted sometimes and leave the lid open too long. My solution to bring the temperature down is to close off the air vents and wait for the temperature to drop back to the cooking temp. Be careful doing this, as you run the risk of snuffing out the charcoal.
Happy Smoking!
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