Smoked Potato Recipe

Wash and cut

Scrub the potatoes well to remove dirt. Pat dry. Depending on size, halve or quarter potatoes so pieces are roughly 2–3 cm thick for even cooking.

Place cut potatoes in a large bowl and toss with 2 tablespoons olive oil, 1/2 tsp coarse salt, 1/2 tsp black pepper, garlic powder, and chopped rosemary or thyme until evenly coated.

If using a dedicated smoker: preheat to 225–250°F (110–120°C). If using a charcoal or gas grill: set up for indirect heat and aim for 225–250°F (110–120°C). Place soaked wood chips in the smoker box or directly on coals; for a gas grill use a foil packet with holes or a smoker box.

Allow smoke to build for 5–10 minutes so you have a steady, light smoke before adding the potatoes.

Arrange potatoes in a single layer on a perforated tray, grill-safe pan, or foil-lined baking sheet with holes so smoke can circulate. Brush any exposed potato pieces with remaining 1 tablespoon olive oil and sprinkle the smoked paprika and the remaining 1/2 tsp coarse salt and 1/2 tsp black pepper over them.

Place the tray in the smoker or on the cooler side of the grill. Smoke at 225–250°F (110–120°C) for 45–60 minutes, turning once halfway through. Potatoes are done when fork-tender and have a light smoky color and aroma (internal temp ~98–105°C / 210–220°F if using a probe).

For a crispier skin, increase heat to 425°F (220°C) or transfer to a preheated oven at 425°F (220°C) or move potatoes over direct heat on the grill for 8–12 minutes, turning occasionally, until edges are browned and crisp. Watch closely to avoid burning; the smoke flavor will remain in the interior.

Remove potatoes from smoker/grill. Immediately brush with melted butter and sprinkle with chopped chives. Taste and adjust seasoning with additional salt and pepper if needed.

Serve warm with optional sour cream or crème fraîche alongside for dipping or dolloping. Smoked potatoes pair well with grilled meats, fish, or as a smoky side to salads.