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Recipe: Smoke-Roasted Potatoes

Side Dishes - Potatoes
SMOKE-ROASTED POTATOES

About 1 cup hickory chips
3 large baking potatoes, peeled and quartered
3 large sweet potatoes, peeled and quartered
10 large cloves garlic, peeled
1/2 cup olive oil
2 tablespoons fresh rosemary leaves
Fine kosher or sea salt and freshly ground pepper

Soak hickory chips in water for at least 30 minutes. Prepare indirect fire in smoker or grill.

Combine potatoes and garlic in large disposable aluminum pan. Drizzle with olive oil and toss to blend. Sprinkle with rosemary, season with salt and pepper and toss again.

If using charcoal grill, sprinkle soaked chips on coals. If using gas, place soaked chips in an aluminum foil packet, poke holes in the packet, and place it over the heat.

Smoke potatoes over indirect heat at 225 to 250 degrees with the lid closed for 1 hour.

Preheat oven to 400 degrees F.

Toss potatoes again, then transfer pan to oven and cook until potatoes are fork-tender, about 30 minutes. Serve hot.

Servings: 6
Adapted from source: The BBQ Queens' Big Book of Barbecue by Karen Adler and Judith Fertig
MsgID: 171017
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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