Everyone loves traditional garlic and herb-roasted potatoes. These are the same potatoes, but I smoke them to add that smoky flavor we all love. The secret to these smoked potatoes lies in the two-phase cooking method. Sort of like I do with my crispy smoked chicken wings. I start with low-temperature smoke that allows the potatoes to absorb the wood flavor while the herbs and garlic infuse into each bite. Then, I crank the temperature to give the potatoes a crisp exterior while maintaining a creamy, tender interior. My family loves these potatoes, and I’ve found that this method produces consistently outstanding results.
Garlic and Herb Potatoes Ingredients
- 2 lbs baby potatoes diced
- 1 tsp Oregano
- 1 tsp Smoked Paprika
- 4 Fresh Garlic Cloves
- 1 tsp Salt
- 1 tsp Black Pepper Pepper
- 1 tbsp Fresh rosemary diced
- 4 tbs Melted Butter
Substitutes
- Baby potatoes: You can use Fingerling, Yukon Gold, Russet, or Red potatoes; make sure to cut them all the same size.
- Fresh rosemary: Don’t have it fresh? Use 2 tsp dried rosemary (though fresh is strongly preferred)
- Butter: You can use bacon fat, olive oil, or vegetable oil.
Equipment
- Smoker (pellet, offset, or electric)
- 9×11 baking dish
- Large mixing bowl
- Sharp knife and cutting board
How to Make Smoked Garlic and Herb Potatoes
Preparation
Cut your potatoes into a uniform size. This is crucial for even cooking. Aim for 1/2-inch cubes. Chop the fresh parsley into a fine texture.
Prepare the Garlic and Herb Butter
- Melt the butter in a small saucepan.
- Add minced garlic, oregano, smoked paprika, salt, black pepper, and 1/2 tablespoon of rosemary.
- Stir until well combined and fragrant.
Season the Potatoes
- Place diced potatoes in a large mixing bowl.
- Pour the herb butter mixture over the potatoes.
- Toss thoroughly to ensure even coating.
- Transfer to a baking dish and sprinkle with remaining 1/2 tbsp rosemary.
Initial Smoke
- Place in preheated 250°F smoker
- Smoke for 1.5 hours, stirring every 30 minutes
High-Temperature Finish
- Increase temperature to 450°F.
- Cook for approximately 1 hour uncovered until they are crispy outside and tender inside.
- Alternative: Finish in 400°F conventional oven for more controlled crisping.
Hot Tip
The key to achieving the perfect texture lies in the two-temperature approach. I’ve found that a full 1.5 hours at the lower temperature is essential for smoke absorption – don’t be tempted to rush this step. When testing for doneness, look for potatoes that yield easily to a fork but still hold their shape.
What to Serve With
Frequently Asked Questions
Can I make these ahead of time? While best served fresh, you can prepare these and heat them up in the oven before serving.
What wood should I use? I prefer fruit woods like apple or cherry for their mild, sweet smoke. I like to use the SWEET Blend from Bear Mountain BBQ. Avoid strong woods that can overpower the potatoes.
Why aren’t my potatoes getting crispy? The most common issue is overcrowding the pan or not enough heat. Ensure potatoes are not overcrowded in the pan and stir them often to get them all access to the high heat so they can crisp up. You can try placing them in the broiler for a few minutes if you can’t get your smoker to the high temperatures required to make this crispy.
Storing and Reheating
- Store in an airtight container for up to 3 days
- Reheat in a 400°F oven for 10-15 minutes
- Avoid microwave reheating as it compromises the crispy texture
Serving Size
This recipe serves 6-8 people as a side dish. For larger groups:
- Double recipe: Use two baking dishes to maintain proper spacing
- Half recipe: Maintain cooking times but use an 8×8 dish
Other Potatoe Recipes You Might Like
- Smashed Potatoes with Bacon and Crispy Edges
- Smoked Mashed Potatoes
- Hasselback Potatoes
- Smoked Au Gratin Potatoes
Garlic & Herb Potatoes
Equipment
- smoker (I used my Green Mountain Grill Ledge Prime 2.0)
- 9×11 baking dish
- Large mixing bowl
- Sharp knife and cutting board
Ingredients
- 2 lbs Baby potatoes Diced into half-inch cubes
- 1 tsp Oregano
- 1 tsp Smoked Paprika
- 4 cloves Garlic
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Rosemary Fresh Finely Chopped
- 4 tbsp Salted Butter Melted
Instructions
- Start by cutting your potatoes into a uniform size. This is crucial for even cooking. Aim for 1/2-inch cubes. Chop the fresh parsley into a fine texture.
- Prepare the Garlic and Herb Butter. Melt the butter in a small saucepan. Add minced garlic, oregano, smoked paprika, salt, black pepper, and 1/2 tablespoon of rosemary. Stir until well combined and fragrant.
- Season the Potatoes. Place diced potatoes in a large mixing bowl. Pour the herb butter mixture over the potatoes. Toss thoroughly to ensure even coating.
- Transfer to a baking dish and sprinkle with remaining 1/2 tbsp rosemary.
- Initial Smoke. Place in preheated 250°F smoker. Smoke for 1.5 hours, stirring every 30 minutes
- High-Temperature Finish. Increase temperature to 450°F. Cook for approximately 1 hour until crispy outside and tender inside. Alternative: Finish in 400°F conventional oven for more controlled crisping
- The key to achieving the perfect texture lies in the two-temperature approach. I've found that a full 1.5 hours at the lower temperature is essential for smoke absorption – don't be tempted to rush this step. When testing for doneness, look for potatoes that yield easily to a fork but still hold their shape.
