Smoked Potatoes with Rosemary Sea Salt
Tender, smoky potatoes with aromatic rosemary and crunchy sea salt from the smoker.
Ingredients(for 0.5 kg)
Instructions
Preparation
35 Min.Wash potatoes, halve them and soak in cold salted water for 30 minutes. Pat dry, then rub with olive oil, pepper and half of the sea salt.
Prepare Smoker
15 Min.Set smoker to 160-180°C and add beech and apple wood chips to the coals. Aim for a light, continuous smoke development.
Smoking
60-75 Min.Place potatoes cut-side up on the smoker rack and place fresh rosemary sprigs directly on the potatoes. Smoke with the lid closed.
Finishing
5 Min.Potatoes are done when they feel soft when tested with a fork. Immediately sprinkle with the remaining coarse sea salt and serve hot.
Pro Tip
For extra crispy skin, finish the potatoes briefly over high heat on the grill grate after smoking.
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