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Epicurious

Smoked Potatoes

Image may contain Dish Food Meal and Platter
Christopher Testani

Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.

Recipe information

  • Yield

    4 Servings

Ingredients

1½ pounds small Yukon Gold or fingerling potatoes
2 teaspoons olive oil
Kosher salt, freshly ground pepper

Special Equipment

Wood chips or chunks for smoking; smoker box for wood chips if using a gas grill

Preparation

  1. Step 1

    Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Scatter a handful of wood chips over coals if using a charcoal grill, or place in smoker box and place over direct heat if using a gas grill.

    Step 2

    Toss potatoes and oil in a medium bowl; season with salt and pepper. Arrange potatoes over indirect heat and close grill lid, positioning top vent directly above potatoes if possible. Smoke potatoes, turning occasionally, until fork-tender, 45–60 minutes. Transfer to a platter and let cool slightly. Tear all or some of the potatoes open if desired.

Nutrition Per Serving

Calories (kcal) 140 Fat (g) 2 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 31 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 3 Sodium (mg) 55
TagsPotatoRoot VegetableVegetableFingerling PotatoSummerSideDairy FreeGluten FreeNut FreeVeganVegetarianGrillingDinnerBon Appétit
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