Smoked Potatoes
Waxy potatoes are rubbed with spices and oil, then cooked in the smoker to an aromatic treat. The smoke flavor penetrates through the skin and gives the potatoes a unique depth. Perfect as a side dish to grilled meat or as a base for smoked potato salad.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutesScrub potatoes thoroughly under running water and pat dry. Rub olive oil evenly onto the skin. Mix all spices and coat the potatoes completely. Pierce each potato several times with a fork.
Smoking and Cooking
1.5-2.5 hoursPreheat smoker to 160-180 °C. Place potatoes directly on the smoking rack. Use hickory and cherry wood chips. Smoke until potatoes reach a core temperature of 95-98 °C and are soft when pierced.
Serving
5 minutesRemove potatoes from smoker and let rest for 5 minutes. Score with a knife and serve with butter, sour cream, or herb quark. The smoked skin is edible and particularly flavorful.
Pro Tip
Choose medium-sized potatoes (approx. 150-200 g) for even cooking. Pierce with a wooden skewer to ensure even cooking time.
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