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Creamy Smoked Potatoes (Works With Any Variety of Potato!)

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Creamy smoked potatoes loaded with fresh garlic, thyme, butter, olive oil, kosher salt, and pepper. This smoker potatoes recipe can easily adapt to become smoked sweet potatoes or even smoked mashed potatoes, with a few extra steps. 

This inexpensive recipe is perfect for a summer BBQ, potluck or even as a holiday side dish! Smoker side dishes are easy to cook up while you’re smoking your main protein.

Throw potatoes on the smoker when you’re grilling Smoked Tri Tip, Picanha, Pork Belly Burnt Ends, Smoked pork Chops, Coulotte Steak, Smoked Rack of Lamb, Smoked Prime Rib, or Smoked Beef Tenderloin for a winning combination.

Food wrapped in foil on a grill.

Best Potatoes To Smoke

You can use a variety of potatoes to make smoker potatoes. We used a medley of gemstone potatoes, when making this Smoked Potato recipe, as they were on sale and gorgeous! But you can’t lose using any of these:

Baby Red Potatoes 
Fingerling
Yukon Gold
Russet

Potato Seasonings

Making potatoes in a smoker is ridiculously easy. The best part? You can season with your favorite herbs and spices. You can even do multiple foil packets, each with its own flavor combination. Here are some popular potato seasonings to get you thinking:

  • Fresh Garlic (or Garlic Powder)
  • Rosemary
  • Thyme
  • Oregano
  • Onion Powder
  • Italian Seasoning
  • Basil

Many of these seasonings are used in our other potato recipes: air fryer baby potatoes, instant pot baked potatoes, sous vide potatoes, garlic mashed potatoes, slow cooker mashed potatoes.

Bowl of colorful potatoes on a sheet of foil.

Potatoes In A Smoker Ingredients

  • Potatoes – diced or sliced, in equal size
  • Olive Oil – You can even use flavored olive oil
  • Butter
  • Spices – Your favorite herbs, spices, kosher salt, and pepper

Topping Ideas

Just like smoked baked potatoes, once they’re cooked you can load them up with even more good stuff. Here are some potato topping ideas:

Close up of grilled vegetables topped with sour cream.

How to Smoke Potatoes

When it comes to smoking taters, the steps are simple: Prep, Season, Cook Potatoes, and Dive In! 

Prep the Smoker – Preheat your smoker or grill to 225°F.
Prep the Spuds – Toss the taters, spray the aluminum foil with cooking spray and add the potatoes before closing.
Cook – Place the foil packet directly on the grill and cook for approx. 75 minutes, or until they’re soft and cooked through out.

Best Wood to Smoke Potato

Potatoes are a blank canvas so any type of wood would work. Pecan and mesquite are ideal, while Cherry wood and apple wood lend a light smoker flavor. 

How Long Do Potatoes Take To Smoke?

It takes about 75 minutes once placed on the smoker. There are quite a few factors that affect the total time, including the potato variety you’re using, how big the diced potatoes are and even the wind and humidity.

Cook for 75 minutes and check the firmness. If they’re not quite tender, keep cooking for another 15 minutes and re-test. If using russet potatoes, those do take longer to cook, in general. 

Clear bowl full of smoker potatoes

Supplies

  • Energy Source – Make sure to stock up on your selected energy source: charcoal, pellets, propane, gas, etc.
  • Smoking Wood –   Chunks, wood chips or pellets.
  • Aluminum Foil – You could also use a disposable aluminum pan.
  • Smoker Box – You’ll need one to impart the smoke flavor if using a gas grill.

Recipe Variations

Smoked Sweet Potatoes

To make this recipe using sweet potatoes, no edits to the below recipe are needed. Other seasoning options, perfect for sweet potatoes include: sage, cinnamon, and honey.

Smoked Mashed Potatoes 

To make mashed potatoes, add the following ingredients after the foil package has been removed from the smoker and drained: 2.5 tablespoons butter, 2.5 tablespoons cream cheese or sour cream, 2 tablespoons heavy cream and salt to taste. Add more heavy cream, if more thinning is needed (depends on the variety of potato you used).

Upclose picture of mashed potatoes topped with butter in a white serving bowl.

Potatoes and Smoked Sausage

Toss a few links of sliced sausage in the foil packet before closing up. No edits to the cook time or temp are required. Adding sausage takes this smoker side dish to a main meal.

Smoked Potatoes and Onions

Thickly slice a few yellow or white onions and throw in the foil packet. No edits to the cook time or temp are required.

Smoked Cheesy Potatoes

When the foil packet is pulled off the smoker, immediately add a mixture of shredded cheeses so it melts over the diced potatoes. Cheese options: grated parmesan cheese, cheddar, pepper jack, American cheese or even mozzarella.

Recipe Tips

  • The taters can marinate for up to 24 hours.
  • If using a disposable aluminum pan, place a small bowl of water in the smoker to help keep moisture in the spuds.
  • If you use heavy duty aluminum foil you can get away with one layer vs. two.
  • Leftover potatoes can be stored in an airtight container in the refrigerator for up to 4 days.
  • Cut the potatoes in even size so they cook at the same rate. You can dice the potatoes or slice them. Russet potatoes especially need to be of similar size.
  • Use leftover taters to make Ensalada de papa. 

Diced potatoes in foil.

Smoked Ham
Smoked Turkey Wings
Smoked Turkey
Smoked Salsa
Smoked London Broil
Smoked Baked Potatoes – Coming Soon!

Smoked Potatoes

Creamy and velvety potatoes, made on the grill, loaded with your favorite seasonings! Think garlic, thyme, salt and pepper. This smoker potatoes recipe can easily adapt to become Smoked Sweet Potatoes or smoked mashed potatoes, with a few extra steps. 

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Appetizer, Dinner, Lunch, Side Dish

Cuisine: American

Keyword: Potato Recipe, Smoked Recipes, Smoked Vegetables

Servings: 4 people

Calories: 226kcal

Cost: $5

  • Lbs Potatoes, Diced into 1″ Chunks (*Note 1)
  • 2 tbsp Olive Oil
  • 6-8 Garlic Cloves (or 1/2 tsp Garlic Powder)
  • ½ tsp Dried Thyme
  • ½ tsp Dried Oregano
  • Kosher Salt and Pepper, To Taste
  • 1 tbsp Butter

OTHER HERB IDEAS:

  • Dried Rosemary, Dried Dill, Dried Basil and/or Dried Italian Seasoning (*Note 2)
  • Preheat the smoker or grill to 225°F, set up for indirect heat.

  • Add the diced potatoes, olive oil, garlic, thyme, oregano, salt and pepper to a Ziploc Bag. Seal and shake to coat evenly.

  • Place a large sheet of aluminum foil on the kitchen counter (approx. 3′) and fold in half on the long end (so it ends up more square in shape than rectangular). Spray the aluminum foil liberally with non-stick cooking spray. Add the potatoes and 2 tablespoons of water to the center of the foil. Top the potatoes with the pat butter. Pull up the two short ends of the foil so they meet above the potatoes and fold down to close. Next, fold up the two sides so you have an enclosed foil pouch.

  • Using a sharp knife, add 6-8 air holes on the top of the aluminum foil to the let the steam out and the smoke in! If you skip this step, there will be no smoke flavor.

  • Transfer the aluminum foil packet to the indirect heat side of the smoker and smoke for 75 minutes. Gently poke a fork through the top of the foil to pierce a potato. Keep smoking in 15 minute increments, until your desired firmness is reached. Total cooking time depends on the size of your potatoes.

  • Remove from the grill, carefully open while wearing gloves (it will steam) and serve immediately for best texture.

Note 1 – Potato options include:
Red Potatoes (New potatoes)
Fingerling Potatoes
Yukon Gold Potatoes
Russet Potatoes

Note 2 – Additional seasoning options, depending on what spices/herb you prefer! All of the listed spices will work.

Calories: 226kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 34mg | Potassium: 739mg | Fiber: 4g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 35mg | Calcium: 36mg | Iron: 2mg



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