Smoked Potatoes with Rosemary and Garlic
Smoked Potatoes are a flavorful side dish, slowly smoked with fresh herbs and garlic until tender and golden. Serve with grilled meats or seafood, or as a snack with garlic mayo for dipping.
Ingredients
- 1-½ pounds creamer or baby potatoes, red, gold, or medley
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary, chopped (2-3 teaspoons)
- 3 large garlic cloves, minced, pressed, or grated
- ½ teaspoon salt, (Diamond Crystal kosher or fine sea salt)
- ½ teaspoon freshly-ground black pepper
Garlic Mayo Dipping Sauce
- ½ cup mayonnaise, (such as Duke's or Hellmann's)
- 2 large garlic cloves, minced or pressed (see note)
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 teaspoon Dijon mustard
- ¼ teaspoon smoked paprika
- pinch ground cayenne, more or less to taste (optional)
- kosher or fine sea salt and freshly-ground black pepper
- 2 tablespoons olive oil
Instructions
Prep and Smoke the Potatoes
- Prep the Potatoes: Wash and dry the potatoes. Halve them (or quarter if larger than 1½–2 inches). No need to peel.
- Optional – Par-Cook: To reduce smoker time and ensure tender centers, place the cut potatoes and ¼ cup of water in a microwave-safe bowl. Cover with a microwave-safe lid and cook on High for 5 to 8 minutes, stirring once halfway through. (See note below.)The potatoes should be just starting to soften—you should be able to pierce them with a paring knife, but still feel a little resistance. They shouldn’t be so soft that they're falling apart. Carefully drain the hot potatoes before continuing.
- Season: Toss the raw or par-cooked potatoes with olive oil, rosemary, garlic, salt, and pepper until evenly coated.
- Transfer to Pan: Spread the potatoes in a grill-safe baking dish. For easy cleanup, use a disposable foil pan. If using glass, ensure it’s heat-safe (like Pyrex made from borosilicate glass).
- Smoke: Preheat your smoker to 250–275°F with indirect heat. Place the pan on the grates and smoke for 1½ to 2 hours, stirring every 30–45 minutes, until fork-tender with golden edges. Raw potatoes may take up to 3 hours to cook.
Make the Dipping Sauce
- While the potatoes are smoking, whisk together the mayonnaise, garlic, lemon juice, Dijon mustard, and paprika. (See note below.) Slowly whisk in olive oil until the sauce is smooth and slightly glossy.
- Season to taste with salt and pepper (we like ¼ to ½ teaspoon of each) and optional cayenne pepper. Add additional lemon juice to taste if needed. Chill for 15–30 minutes before serving.
- Serve smoked potatoes warm as an appetizer or snack, with garlic mayo on the side for dipping, or alongside your favorite grilled meats and seafood.
Notes
Par-Cooking the Potatoes: Times can vary by microwave and the size of your potatoes, so start checking them at the 5-6 minute mark. If they're still too firm, continue cooking in 1-minute increments, if needed.
Garlic in Dipping Sauce: If the flavor of raw garlic tends to be a little too sharp for you, mix the garlic and lemon juice first and let it sit for about 5 minutes before adding the mayo, mustard, and seasonings. It helps mellow out that pungent bite.
Nutrition Estimate
Serving: 0.25recipeCalories: 366kcalCarbohydrates: 12gProtein: 2gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 12mgSodium: 632mgPotassium: 273mgFiber: 2gSugar: 1gVitamin A: 86IUVitamin C: 14mgCalcium: 19mgIron: 1mg
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