Smoked and Smashed New Potatoes
Learn the art of smoking smashed new potatoes to perfection—crispy on the outside, tender on the inside, and infused with irresistible smoky goodness.
Flavor & Texture
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Smoked flavor
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Maturity
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Humidity
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Taste
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Smell
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Strong Flavor
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Well Done
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Moderate |
The potato skin is crispy and thin, overall soft and delicious, with appropriate softness and crispness.
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The potato aroma and smoky flavor are obvious. The original flavor of potatoes, combined with rich seasonings and the unique flavor brought by smoke, is mouth-watering.
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Ingredients
- About 2 pounds of new potatoes
- Olive oil
- Sea salt and black pepper
- Barbecue seasoning
- Mayonnaise
Cooking Time
| Prep time |
Cooking time
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Total time |
| 30 min | 1 hour 20 min | 1 hour 50 min |
Cooking Instructions
1. Prepare the Potatoes:
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Wash and dry the potatoes, then cut them in half and place them in a bowl.
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Toss the potatoes with olive oil and season generously with sea salt and freshly ground black pepper.
2. Prepare the Smoker:
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Soak apple or hickory wood chips in water for 15-20 minutes.
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Fill the smoker's wood tray with the soaked wood chips and add water to the smoker’s water tray to maintain moisture.
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Preheat the smoker to 275°F (135°C) for about 30 minutes.
3. Smoke the Potatoes:
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Place the seasoned potatoes on the top rack of the smoker. Smoke at 275°F (135°C) for 1 hour.
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Check for doneness by piercing the potatoes with a skewer or fork. If not soft, move them closer to the heat source and smoke for an additional 15-20 minutes.
4. Serve and Garnish:
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Remove the potatoes from the smoker using heat-resistant gloves. Place them on a cutting board and lightly smash them with a knife or spatula.
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Sprinkle with barbecue seasoning and add a dollop of mayonnaise for added flavor.
Nutritional Information
Serves: 4-6
Amount Per Serving:
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Unsaturated Fat: 1g
- Cholesterol: 110mg
- Sodium: 400mg
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 2g
- Protein: 4g
